adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ham and cheese croissants
Ham and cheese croissants
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Fresh, warm croissants straight from the oven will draw everyone to the table with their irresistible aroma.
Ingredients:
  • 30g (1/4 cup) whole milk powder
  • 1 tsp (7g/1 sachet) dried yeast
  • 310ml (1 1/4 cups) cold water
  • 40.00 gm caster sugar
  • 3.60 gm salt
  • 500g (3 1/3 cups) plain flour
  • 2 tsp bread improver
  • 280g butter, slightly softened
  • 3 slices pre-sliced cheddar (Bega brand), roughly broken
  • 50g shaved ham, chopped
  • 20.60 gm milk
Instructions:
  • In a bowl, mix the milk powder and yeast together. Whisk with a fork slowly while adding 250ml (1 cup) of water until the mixture is smooth. In another bowl, combine the rest of the water with sugar and salt, stirring until the sugar is fully dissolved.
  • In a bowl, mix the flour and bread improver. Create a well in the middle and add the yeast and sugar mixtures. Use a knife to cut them together, then use your hands to knead into a dough. Cover the bowl with plastic wrap or a damp tea towel and let it rise in a warm, draft-free spot for 30 minutes until doubled in size.
  • Deflate the dough using your fist, cover with plastic wrap, and refrigerate for 6 hours to allow it to rest.
  • Transfer dough to floured surface and form into a ball. Cut a 10cm-wide and 8cm-deep cross on top. Add butter in the center of the cross. Roll dough around the butter into four 10cm-diameter semicircles, 1cm thick. Fold semicircles over to seal the butter inside.
  • Roll out the dough into a 40 x 60cm rectangle. Fold the bottom third of the dough into the center, then fold the top third over the top. Cover with plastic wrap and refrigerate for 30 minutes. Repeat this process 2 more times, refrigerating the dough for 30 minutes each time.
  • - Preheat oven to 200°C. Roll out the pastry into a 40 x 70cm rectangle about 1.5cm thick. Cut into 14 triangles (14 x 14 x 18cm). - Place a little cheese and chopped ham in the center of each triangle with the long edge facing you. - Roll the pastry away from you, starting at the base, to enclose the filling and shape into crescents. Place on the tray seam-side down. - Brush evenly with a mixture of egg and milk. - Allow to rise in a warm, draft-free place for 15 minutes or until doubled in size.
  • Bake in a hot oven for about 15 minutes until beautifully golden brown and puffed.

Similar Recipes