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

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Ingredients

Method

Part of