Croissants with ham and cheese
Fluffy croissants with ham and cheese, made from yeast dough are perfect for breakfast, dinner or as a snack. These breakfast croissants are soft, buttery and have a fantastic taste. I start the preparation of yeast croissants by making the dough, to which, in addition to milk, eggs, flour and butter, I also add Greek yoghurt, which gives the dough a delicate consistency. After mixing and kneading for a few minutes, I leave the dough to rise for the first time.
I divide the risen dough into two parts, I knead them for a while on the kitchen counter, shape them into a bowl and leave them to rise for a second time. Meanwhile, I prepare the filling with ham, cheese and cream cheese. You can diversify the filling by adding chives, garlic or parsley if you want more aromatic croissants. I roll out the first ball of yeast dough, cover it with the filling, place the second rolled out dough layer on it and cut the whole thing into pieces, then brush them with egg twice at 15-minute intervals. Finally, I sprinkle the croissants with cheese, give them a moment to rise, and finally bake them.
I cool down the baked yeast croissants and when they are cold, I put them in a plastic container and close it tightly. Since the croissants contain both cheese and ham, I store them in the fridge and warm them up in the microwave before serving. I encourage you to try this simple recipe for delicious, savoury croissants with ham and cheese and I wish you happy baking.
You can find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for croissants with ham and cheese.
Dough:
- 250 ml milk
- 650 g all-purpose flour + extra for dusting
- 7 g instant yeast
- 100 g Greek yoghurt
- 30 g powdered sugar
- 1 teaspoon of salt
- 100 g liquid butter
- 2 eggs
Filling:
- 150 g cream cheese
- 150 g ham
- 100 g cheese
Additionally:
- 1 egg for brushing the croissants
- 100 g cheese
How to make croissants with ham and cheese.
Put the grated cheese into a bowl, add cream cheese and ham cut into small pieces, and mix.
Pour milk, Greek yoghurt, yeast and powdered sugar into a bowl. Mix it and set aside for 10 minutes. Then add eggs, sifted flour and salt and mix for 2-3 minutes. After that, add liquid butter and knead the dough for about 5-6 minutes. Cover the bowl with the dough with a cloth and set it aside for an hour to rise. Divide the risen dough into two parts, knead each part for a few seconds on the kitchen counter, and then form a ball. Cover the dough balls with a cloth and leave in a warm place for 25-30 minutes to rise.
Sprinkle each of the risen dough balls with a little flour and roll out into a round shape with a diameter of 30-35 centimetres. Place the ham and cheese filling on the first rolled out piece of the dough, leaving an empty area in the center with a diameter of 6-8 centimetres. Place the second piece of rolled out dough on the one with the filling, press both pieces together, then use a sharp knife or pizza cutter to cut the dough into 16 pieces, each in the shape of a triangle. Cut the dough triangles in the middle at their base, stretch the dough slightly and then roll it up, starting from the base.
Place the yeast croissants on a baking tray lined with baking paper. Brush the each croissants with a beaten egg and set it aside for 15 minutes. Following that, brush the croissants with the egg again, sprinkle with grated cheese and set them aside for another 15 minutes. Preheat the oven to 180 degrees Celsius, and place the baking tray with croissants in it. Bake the yeast croissants for 23-24 minutes and when ready, place them on a wire rack and let them cool down.
Good to know when making croissants with ham and cheese.
All the ingredients used to prepare the yeast dough and the filling should be at room temperature.
The cheese I used when making the croissants is Gouda. You can choose any other cheese, for example mozzarella or cheddar cheese, then grate it on a medium-sized grater.
I formed the risen dough into two balls without sprinkling it with flour.
The given amounts of ingredients make 16 large croissants. The dough can be divided into more pieces to obtain small croissants, which are perfect as a party snack.
Croissants are tastiest when fresh, i.e. immediately after baking and on the same day. I store the baked and cooled down croissants in the fridge, and when I feel like eating them, I heat them in the microwave for a few seconds.
Do you like croissants? If so, try our recipe for Breakfast croissants.
