Ham and Cheese Croissant

Instructions

1. 1

   In a large bowl, combine 500g of all-purpose flour, 50g of sugar, 10g of salt, and 10g of active dry yeast.

2. 2

   Warm 250ml of whole milk until lukewarm and add it to the dry ingredients. Mix until a dough forms.

3. 3

   Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

4. 4

   Shape the dough into a ball, place it in a bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

5. 5

   Roll out the dough into a large rectangle. Spread 300g of unsalted butter over two-thirds of the dough.

6. 6

   Fold the unbuttered third of the dough over the middle third, then fold the remaining third over the top, like folding a letter.

7. 7

   Roll out the dough again into a rectangle and fold it into thirds again. Repeat this process two more times, chilling the dough for 30 minutes between each fold.

8. 8

   Preheat the oven to 200°C (392°F).

9. 9