Ham Pretzel Croissants
Ready in: 0:56 h
Preparation time: 5 min.
Created on: 01.06.2017
Last changes: 01.06.2017
- Melt the butter. Place the flour, dried yeast, sugar, salt, butter and 150 ml warm water in the mixing bowl and, using the kneading button for 45 seconds, combine to form a yeast dough. Sprinkle the dough with a little flour, cover and leave in a warm place for about 30 minutes to rise.
- Knead the dough again thoroughly by hand and roll out into a circle measuring about 30 cm Ø). Cut the circle into 9 equal wedges, as if slicing a cake. Divide the bacon evenly among the wedges, placing it on the upper third of each one. Now tightly roll up each wedge, from the wide edge to the tip. Then bend them slightly to form a croissant.
- Pre-heat the oven to 180 °C. Mix the bicarbonate of soda with 2 litres of boiling water and leave each croissant to soak in the water for about 1 minute, one after the other. Drain the croissants and then place on a baking sheet lined with baking paper.
- Sprinkle with the salt and bake in the oven for about 20 minutes.
Bon appétit with Monsieur Cuisine