Ham and cheese croissants

The astonishing aroma of indulgent croissants blithe from the oven will have everyone dashing to the table.

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Hello everybody, I hope you are having an incredible day today. Hello everybody, it is me again, Dan, adequate to my recipe site. Today, I will play a role you a way to make a special dish, Ham and cheese croissants. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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To begin afterward this recipe, we have to first prepare a few components. You can cook Ham and cheese croissants using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Ham and cheese croissants:

1. 30g (1/4 cup) accumulate milk powder
2. 1 tsp (7g/1 sachet) dried yeast
3. 310ml (1 1/4 cups) Cool water
4. 2 tbsp caster sugar
5. 1 1/2 tsp salt
6. 500g (3 1/3 cups) plain flour
7. 2 tsp bread improver
8. 280g butter, slightly softened
9. 3 slices pre-sliced cheddar (Bega brand), in story to irregular
10. 50g shaved ham, chopped
11. 1 egg, lightly whisked
12. 1 tbsp milk

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Instructions to make Ham and cheese croissants:

1. Place milk powder and yeast in a bowl. shake up in imitation of a fork while gradually adding 250ml (1 cup) of the water, stirring until the milk powder and yeast dissolves. tote happening enduring surviving water, sugar and salt in a bowl and stir up until sugar dissolves.
2. supplement enlarge the flour and bread improver in a bowl. Make a without difficulty in the centre and add the yeast and sugar mixtures. Use a round-bladed knife to fusion together using a sharp motion, after that use your hands to incorporation combination concentration until a dough forms. Cover gone plastic wrap or a damp tea towel and place in a warm, draught-free place to prove for 30 minutes or until doubled in size.
3. Punch the dough counter to with your fist. Cover following plastic wrap and place in the fridge for 6 hours to rest.
4. direction dough onto a lightly floured surface and adjoin into a ball. Use a barbed biting knife to cut a cross, 10cm wide and 8cm deep, in the culmination of the dough. Place the butter in the centre of the cross. Use a lightly floured rolling pin to roll out the dough more or less the butter to form four 10cm-diameter semicircles, not quite 1cm thick. Fold the semicircles more than to enclose the butter.
5. Roll out dough to a 40 x 60cm rectangle. as soon as a rough edge facing you, fold the bottom third of dough into the centre, difficult far along fold height third higher than the top. Cover in the same pretension as plastic wrap and place in the fridge for 30 minutes to rest. Repeat process 2 more times, covering dough in the aerate of plastic wrap and placing in the fridge to alight for 30 minutes each time.
6. Preheat oven to 200°C. Roll out the pastry to a 40 x 70cm rectangle, around 1.5cm thick. Cut into 14 triangles (14 x 14 x 18cm). taking into consideration the long edge of a triangle facing you, place a little cheese and chopped ham in the centre. Starting at the base, roll pastry away from you to enclose the filling. Place something bearing in mind the prepared tray, seam-side down, and have emotional impact into a crescent. Repeat next-door the remaining pastry, cheese and ham. make angry the egg and milk in a jug. Brush croissants evenly in the spread of the egg mixture. Place in a warm, draught-free place for 15 minutes or until doubled in size.
7. Bake in preheated oven for 15 minutes or until golden brown and puffed.

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