Portuguese croissants with cheese and ham

Name: Portuguese croissants with cheese and ham
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 75 ml Milk; 375 g + some flour; 1/2 cube (21 g) Yeast; 2 TABLESPOONS + 50 g sugar; 75 g soft butter; 7-10 Tbsp Salt; 4 Egg yolk (Gr. M); 6-12 discs sheep's milk cheese (e.g. Queijo de Azeitão); 6-12 discs Ham (e.g. Presunto); baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

75 ml Milk
375 g + some flour
1/2 cube (21 g) Yeast
2 TABLESPOONS + 50 g sugar
75 g soft butter
7-10 Tbsp Salt
4 Egg yolk (Gr. M)
6-12 discs sheep's milk cheese (e.g. Queijo de Azeitão)
6-12 discs Ham (e.g. Presunto)
baking paper

Directions

1
Warm the milk lukewarm. Put 375 g flour in a bowl and press a depression in the middle. Crumble yeast into it. Add 2 tbsp. sugar and lukewarm milk. Mix with some flour from the edge to the pre-dough.
2
Cover and leave to rise in a warm place for 15-20 minutes.
3
Spread butter in flakes, 50 g sugar, 1 pinch of salt and 3 egg yolks on the edge of the flour. Mix everything with the dough hooks of the mixer to a soft yeast dough and let it rise covered for about 40 minutes.
4
Line a baking tray with baking paper. Briefly knead the yeast dough and roll out into a rectangle (approx. 25 x 40 cm) on a little flour. Divide into 6 cake pieces. Roll up the cake pieces loosely from the short side towards the top.
5
Place on the tray, cover and leave to rise for about 30 minutes.
6
Wash and drain the red endive leaves. Mix the ceviche and spread it in the endive leaves, sprinkle with fleur de sel and serve very fresh.
7
Cover with cheese and ham.