Dry ingredients:
240g Potato starch
40g Tapioca starch
20g Rice flour
50g Granulated sugar
6g Fine salt
30g ANGEL MIX 3.0

Liquids:
180g Very cold water
20g Vegetable oil

For lamination:
150g Margarine for lamination/croissants

Optional:
Flavoring of choice (vanilla, butter flavor, citrus, etc.)

Combine all the dry ingredients in the bowl of a stand mixer and start mixing at low speed, preferably using the paddle attachment.

Gradually pour in the liquids in a steady stream, then increase to medium-high speed and continue mixing for 5-6minutes. From time to time, with the machine stopped, scrape down the sides of the bowl using a spatula and bring the dough back to the center. It is essential to obtain a smooth, homogeneous, firm mixture, completely free of lumps.

Meanwhile, shape the margarine into a rectangle with a thickness of about 1cm. It does not need to be perfectly precise; it is sufficient that the thickness is even. If the ambient temperature is particularly high, it may be helpful to place the margarine in the refrigerator for 3-4minutes before the lamination phase.

Transfer the dough to the work surface and, using rice starch for dusting, roll it out with a rolling pin into a narrow, elongated rectangle with a thickness of 8mm, sufficient to place the margarine block in the center and fold the remaining dough over it to fully enclose it. This is the classic method for enclosing the fat in a laminated dough, as used for puff pastry.

Perform 3 single turns (“three-fold turns”) at a thickness of 8mm, without pauses or resting between one turn and the next. Use rice starch only if necessary and without excess, otherwise the dough will dry out too much.

Roll the dough out to a thickness of 3-4mm and cut into the desired shapes, in this case obtaining 8 triangles. Lightly spray the surface of each triangle with water and roll up to form the desired product, then place on a baking tray lined with baking paper.

Dust the surface lightly with powdered sugar and bake as indicated. Remove from the oven and allow to cool either on the tray or on a wire rack.

Consume within 48 hours, storing in an airtight container. To restore freshness, the product can be briefly reheated in a very hot oven. Freezing is not recommended.

This recipe is designed for making a laminated croissant dough without yeast, which means it will not develop the characteristic rise provided by fermentation.

The margarine can be substituted with butter or a laminated butter/melange for croissants to achieve a more flavorful and aromatic product.

It is also perfect for a savory version; in this case, simply reduce the sugar to 25g and increase the salt to 8g, and of course omit any flavorings typical of a sweet product, such as vanilla.

It is important that the final thickness of the dough does not exceed 3-4mm, so that - even without yeast - the lamination can form properly during baking, thanks to the evaporation of water contained in the dough.