Lye croissants with ham
Ready in: 1:18 h
Preparation time: 10 min.
Created on: 06.11.2018
- Put the butter in the blender jug and, with the measuring beaker in place, melt for 1 minute/speed setting 1/70 °C. Add the flour, dried yeast, sugar, salt and 150 ml warm water to the blender jug and, with the measuring beaker in place, make a yeast dough with the knead button/1 minute. Transfer the dough from the blender jug to a bowl and dust with a little more flour. Cover and leave to prove in a warm place for 30 minutes.
- Knead the dough vigorously by hand once more and then roll out on a floured work surface to form a circle (approximately 40 cm in diameter). Cut it into 18 triangles of roughly equal size as though you are cutting up a cake. Arrange the ham evenly over the top third of the triangles. Now roll the triangles up tightly, from the wide end to the tip, and bend them gently to form a croissant shape.
- Pre-heat your oven to 160 °C (fan). Bring 2 litres of water to a boil in a large pot, stir in the bicarbonate of soda and put the croissants to stand in the water for about 1 minute. Remove, leave to dry off and then arrange on two baking trays covered with baking parchment.
- Sprinkle with the salt and bake in the oven for 20 minutes.
Bon appétit with Monsieur Cuisine