Kipferl Crescent Rolls glutenfree
Source: https://www.meranermuehle.it/rcp_recipe/kipferl-crescent-rolls-glutenfree
Baking/cooking time
30 Minutes
Rest time
1 Hours
10 Minutes
Difficulty
easy
Ingredients
Ingredients for 10 pc.
| 500 | g | Mix leavened pastries glutenfree |
| 25 | g | Honey |
| 25 | g | Fresh yeast |
| 2 | x | Eggs (125g) |
| 1 | x | Egg Yolks (35g) |
| 350 | g | Water |
| 90 | g | Butter |
Preparation
- Add all ingredients to the bowl of a stand mixer and mix with a flat beater for about 8-10 minutes.
- Fill the dough into the desired molds (about 100-120 g dough per mold). Cover the filled molds and let the dough rise for about 70 minutes, until the volume has doubled.
- Preheat the oven to 170-180°C with top and bottom heat. Place the Kipferl in the preheated oven and bake for about 30 minutes, until golden brown and cooked through.
- Remove the Kipferl from the oven and let them cool on a wire rack.
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