Gluten-Free Filled Croissants

Melt the butter, pour in the milk, and warm the mixture until it's finger-warm — about 37 °C.

Stir in the yeast and psyllium husk, mix it together, and let it sit for 5–10 minutes until it swells up.

In the bowl of a stand mixer, combine the flour, salt, sugar, and baking powder. Pour in the liquid and knead the dough well — you can also do this by hand. Cover the bowl with a cloth and let it rise until doubled in size.

Divide the dough into three pieces and roll each one out into a large circle. Use a pizza cutter or knife to cut each circle into eight triangles.

Place cheese, ham, and hazelnuts along the wide outer edge of each triangle. Roll them up toward the tip to form a horn shape. Place on a baking paper-lined tray and let them proof under a cloth for about 30 minutes.

Preheat the oven to 225 °C. Brush the rolls with beaten egg and sprinkle pumpkin seeds on top.

Bake until golden and cooked through, about 15 minutes. Cool on a wire rack.