How to Make Super Delicious Ham and Cheese Croissants

How to make Croissant stuffed with cold cuts and cheese

• 1

  Heat milk and butter

  Place a pot on the stove, add 270ml of unsweetened fresh milk, 50gr of butter, and stir well over medium heat until the butter melts and the mixture is warm, then turn off the heat.

  

  
• 2

  Mix the dough

  Add 500gr of flour, 1 teaspoon of salt, 1 teaspoon of yeast, and 30gr of sugar into the bowl and mix well.

  Next, add the heated milk and butter mixture and mix until the dough sticks together.

  Tip:

  • Do not add salt directly to the yeast as it will kill the yeast or weaken its activity. You should mix the flour with salt first and then add the yeast.
  • The temperature of the milk when added should only be warm from 32 – 38 degrees Celsius (not exceeding 40 degrees Celsius). It should not be hotter as it will kill the yeast or weaken its activity.

  

  
• 3

  Knead and proof the dough

  Use a mixer on low speed for 5 – 7 minutes until the dough is smooth. Then, take the dough out onto a table and knead it lightly by hand for 2 minutes.

  Note:

  • If you don’t have a dough mixer, you can knead by hand using the Folding and Stretching technique like kneading bread.
  • First, fold the dough, then use the palm of your hand to press and stretch the dough away. Note to press and stretch the dough away, not to press down. Next, rotate the dough block 90 degrees and repeat the previous two steps for 15 – 20 minutes.

  How to know if the dough is ready:

  • The dough is smooth, elastic, and has good elasticity.
  • The dough doesn’t stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough doesn’t stick.
  • The dough can be stretched into a thin film without tearing.
  • Check the dough using the Windowpane test. Tear off a piece of dough, stretch it out. If the dough forms a thin film that is not easily torn and light can pass through, it is ready.

  Next, cover the bowl of dough tightly with plastic wrap and proof at room temperature for 1 hour until it has doubled in size.

  Tip: To check if the dough has proofed properly, press deep into the dough with your hand; if the indentation remains, it is well-proofed.

  

  

  
• 4

  Shaping the bread

  After the dough has proofed, you briefly knead the dough to expel all the air out.

  Then, roll out the dough and use a knife to cut it into equal triangular pieces. Next, place a little ham, mozzarella cheese, and cheddar cheese on each piece of dough.

  Next, roll the dough tightly to encase the filling, and pinch the ends to seal them well.

  Finally, wrap the bread tightly with plastic wrap and proof for another 45 minutes.

  

  

  

  
• 5

  Baking the Bread

  Preheat the oven to 225 degrees Celsius for 15 minutes to stabilize the temperature.

  Beat 1 egg with about 15ml of fresh milk, then brush this mixture over the surface of the bread, and sprinkle a little white sesame on top.

  Place the bread in the oven at 225 degrees Celsius for 10 minutes until the bread turns golden brown and is cooked through.

  

  
• 6

  Final Product

  The croissant filled with ham is chewy and soft, fragrant with butter, with a slightly sweet and nutty taste, complemented by the salty and rich filling from the cheese, making it extremely delicious and nutritious.