Portuguese croissant with Serrano and Manchego

Name: Portuguese croissant with Serrano and Manchego
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 75 ml Milk; 375 g Flour; 1/2 cube (21 g) fresh yeast; 75 g Sugar; 75 g Butter or margarine; 1 pinch Salt; 4 Egg yolk (size M); 6 discs Manchego cheese; 12 discs Serrano ham; 7-10 Tbsp Flour; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

75 ml Milk
375 g Flour
1/2 cube (21 g) fresh yeast
75 g Sugar
75 g Butter or margarine
1 pinch Salt
4 Egg yolk (size M)
6 discs Manchego cheese
12 discs Serrano ham
7-10 Tbsp Flour
baking paper

Directions

1
Warm up the milk. Put flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 25 g sugar and lukewarm milk and mix with some flour from the rim to a thick paste. Cover and leave to rise for 15-20 minutes. Add soft fat in pieces, 50 g sugar, salt and 3 egg yolks to the pre-dough in the bowl and knead with the dough hooks of the hand mixer to a smooth yeast dough.
2
Cover the dough and let it rise again for about 40 minutes. Roll out the yeast dough on a floured work surface to a rectangle (40 x 25 cm). Cut into 6 cake pieces with a dough knife. Roll up the dough pieces tightly and place them on a baking tray lined with baking paper. Leave to rise in a warm place for another 30 minutes. Whisk 1 egg yolk and 2 tablespoons of water. Brush the croissants thinly. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Let them cool down.
3
Leave to rise in a warm place for another 30 minutes. Whisk 1 egg yolk and 2 tablespoons of water. Brush the croissants thinly. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Let them cool down. Cut in half horizontally and cover with cheese and ham
4
2 hours waiting time