Title: Homemade Ham and Cheese Croissants
Introduction:
Indulge your senses with the delightful aroma and buttery layers of a freshly baked ham and cheese croissant. This classic French pastry has found its way into the hearts and kitchens of many around the world. Making these golden-brown delights from scratch might seem intimidating, but fear not – with a little patience and dedication, you can create your own batch of heavenly ham and cheese croissants. This recipe will guide you through the process step by step, ensuring that your efforts result in a flaky, flavorful masterpiece.
Ingredients:
For the Dough:
2 and 1/4 teaspoons (1 packet) active dry yeast
1/4 cup warm water (around 110°F or 43°C)
1 cup whole milk, lukewarm
1/4 cup granulated sugar
3 and 1/4 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold
For the Filling:
1/2 pound thinly sliced ham
1 cup shredded Gruyère or Swiss cheese
Egg Wash:
1 egg, beaten
1 tablespoon water
Instructions:
Activate the Yeast: In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until frothy.
Prepare the Dough: In a large mixing bowl, combine the lukewarm milk and sugar. Add the activated yeast mixture and stir. Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a floured surface until smooth. Wrap it in plastic wrap and refrigerate for 1 hour.
Incorporate the Butter: Roll out the chilled dough on a floured surface into a rectangle. Place the cold butter between sheets of parchment paper and roll it out to the size of the dough. Place the butter layer on one-half of the dough, then fold the other half over the butter. Roll and fold the dough three times, chilling between each fold. Refrigerate for 1 hour.
Repeat the Folding: Roll and fold the dough three more times, chilling between each fold. After the final fold, refrigerate the dough for at least 4 hours or overnight.
Shape the Croissants: Roll out the dough to a rectangle and cut it into triangles. Place a slice of ham and a sprinkle of cheese on each triangle. Roll them from the wider end and curve the edges to form a crescent shape.
Continued on next page (page 2)
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