Ham and Cheese Croissants

Name: Ham and Cheese Croissants
Yield: Makes 12
Ingredients: 30 ml/2 tbsp water; 15 ml/1 tbsp milk, to glaze; 5 ml/1 tsp salt; 1 egg yolk, to glaze; 115 ml/4 fl oz/½ cup milk; 15 ml/1 tbsp caster (superfine) sugar; 25 g/1 oz/2 tbsp butter, plus; 175 g/6 oz Emmenthal or Gruyère cheese, cut into thin batons; 50 g/2 oz/½ cup fine French plain (all-purpose) flour; 7.5 ml/1½ tsp easy bake (rapid-rise) dried yeast; smoked ham, torn into small pieces; 70 g/2½ oz thinly sliced dry cured; 5 ml/1 tsp paprika; 280 g/10 oz/2½ cups unbleached white bread flour; 175 g/6 oz/¾ cup butter, softened; 1 egg

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

The crispy layers of yeast pastry melt in your mouth to reveal a cheese and ham filling. Serve the croissants freshly baked and still warm.

Ingredients

115 ml/4 fl oz/½ cup milk
30 ml

Main course
Bread

Method

Pour the milk, water and egg into the pan. Reverse the order in which you add the wet and dry ingredients, if necessary.
Sprinkle over the flours. Place the salt, sugar and 25g/1oz/2 tbsp butter in separate corners. Add the yeast in an indent in the flour. Set to the dough setting; use basic dough setting (if available). Press Start. Shape the softene