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'Ham' & Cheese Croissants

Homemade croissants may seem intimidating at first to make, but these babies are super simple to make! I have used a ham alternative in these to create a plant-based ham and cheese croissant! Feel free to use real ham if that is your preference though, I hope you all enjoy! :)



'Ham' & Cheese Croissants Recipe:


Yield: 8 Large or 14 Minis

Cook Time: 4 Hr

Ingredients:

- 2 Cups All Purpose Flour

- 1 ½ Tbsp Sugar

- 2 tsp Active Dry Yeast

- 1 ½ tsp Salt

- ¾ Cup Butter or *Earth Balance, Diced Small + Chilled

- ½ Cup Milk, *Soymilk, or Water

- 14 oz *Ham Alternative (I used Lightlife Smart Deli Meatless Veggie Ham Slices)

- 14 oz Gruyere Cheese or *Vegan Cheese

- 1 Tbsp Everything Bagel Seasoning

- Egg Wash:

o 1 Egg

o 1 tsp Cold Water

o *(Vegan Egg Wash: 2 Tbsp Melted Coconut Oil)

Directions:

1. First, measure out all of the ingredients.

2. Next, combine the flour, sugar, yeast, and salt in a large bowl.

3. Add the chilled butter or earth balance to the flour and blend in using a pastry cutter or fork.

4. Next, add the milk and stir together using a dough hook attachment until it forms into a ball. (You can also knead the dough by hand for 5-6 minutes until the dough forms together).

5. Cover the dough in plastic wrap and place on a lightly floured plate. Refrigerate dough for one hour.

6. Remove dough from fridge and roll out into a long rectangle on a lightly floured surface, try to stretch the dough as long & as wide as you can without it ripping.

7. Fold the rectangle into thirds until it becomes roughly square. Rotate 90 degrees and repeat the rolling out process again.

8. Place in the freezer for five minutes and then repeat steps 6-7 once again.

9. Wrap dough again and refrigerate for an additional hour.

10. Finally, roll out dough into a long rectangle (~20 in wide and 40 in long). Cut dough into long and skinny triangles, making sure the widest part is about 5 in for large croissants and 2.5 in for minis.

11. Cut a small notch into the wide part of each croissant, about ½ in deep.

12. Place your ham and cheese just below where you cut the small notch.

13. Next, roll from the wide end to the skinny end, keeping the croissant dough tight as you roll. Tuck the end underneath croissant.

14. Place rolls on parchment or Silpat, cover with a damp towel and proof in a warm area for 1 hour. Let proof until you can see the layers in the dough beginning to form.

15. Preheat oven to 375F.

16. Brush croissants with egg wash or vegan wash and sprinkle everything bagel seasoning on top.

17. Bake for 15-20 minutes for large croissants and 7-9 minutes for mini croissants. Bake until golden brown, enjoy!

Tips/Tricks:

- Don’t let your butter get warm or the croissant dough get warm until you bake them! (They’ll become more biscuit-like if the butter melts at all).

- Croissants should be golden-brown, layered, and have a crisp crunch if they are properly cooked and proofed.


Click Link Below For Recipe PDF:

Ham & Cheese Croissants
.pdf
Download PDF • 163KB


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