Ham and Cheese Croissant

Step 1

Combine 2.5 cups all-purpose flour, 1 teaspoon instant yeast, 2 tablespoons granulated sugar, and 1 teaspoon kosher salt in a large mixing bowl. Whisk together until evenly blended.

Step 2

Pour 0.75 cup warmed whole milk into the flour mixture and stir with a wooden spoon until a shaggy dough forms — you should see no dry flour at the bottom of the bowl. Don't worry if it looks rough and sticky.

Step 3

Turn the dough out onto a lightly floured work surface. Knead for about 2 minutes until it comes together into a more cohesive ball, then transfer to a lightly oiled bowl. Cover with a damp kitchen towel and let rise at room temperature for 30 minutes — the dough should increase in volume by about one-third.

Step 4

After the first rise, turn the dough out onto a lightly floured surface. Using a rolling pin, gently roll it into a rectangle about 8 inches by 10 inches. You want to keep it roughly even thickness but don't stress about perfection.

Step 5

Cut 6 tablespoons of cold unsalted butter into small cubes and distribute them evenly across the dough, leaving a small border around the edges. The cold butter pieces are what create those flaky layers — they should not be soft or spreadable.

Step 6

Fold the dough in half lengthwise, pressing the edges to seal in the butter. Turn it 90 degrees, then roll it out again to about 8 inches by 10 inches. Fold in half again. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes — this resting time is crucial for developing flakiness and making the dough easy to shape.

Step 7

Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out into a rectangle about 12 inches by 8 inches. The dough should feel cold and pliable — if it's too soft, refrigerate for another 5 minutes.

Step 8

Using a sharp knife, cut the dough into 4 rectangles, each about 6 inches by 4 inches. You should have 4 equal pieces.

Step 9

On each rectangle, layer 2 ounces of thinly sliced quality French ham and 1 ounce of thinly sliced Gruyère cheese (about 2-3 slices). Leave a small border around all edges. Don't overstuff — too much filling will prevent the pastry from rising and sealing properly.

Step 10

Roll each rectangle tightly from one of the long sides, creating a tight cylinder. Place each croissant seam-side down on a parchment paper-lined baking sheet, spacing them about 3 inches apart — they will expand during proofing.

Step 11

Cover the shaped croissants loosely with a damp kitchen towel and let them proof at room temperature for 20-25 minutes. They should puff slightly and feel pillowy but still hold their shape — you're looking for a gentle rise, not dramatic expansion.

Step 12

About 10 minutes before baking, preheat your oven to 400°F (200°C). Position the rack in the upper-middle portion of the oven.

Step 13

While the oven heats, crack 1 egg into a small bowl and whisk it with 1 tablespoon of water to create an egg wash. Brush the top of each croissant generously with the egg wash — this creates that beautiful golden, glossy exterior. Use a pastry brush or the back of a spoon to gently apply an even coat.

Step 14

Place the baking sheet in the preheated oven. Bake for 15-18 minutes until the croissants are deep golden brown on top and the edges are crispy. Listen for a gentle crackling sound as they bake — this indicates the pastry is flaking. The internal temperature should reach about 200°F (93°C) if you have an instant-read thermometer, though visual cues are more reliable here.

Step 15

Remove the croissants from the oven and transfer them to a wire cooling rack. Let them rest for 2-3 minutes — they will continue to crisp slightly as they cool. Serve warm or at room temperature. The ham and cheese will be melted and gooey inside, with the contrast of a crispy, flaky exterior.