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Recipe of: © Monsieur Cuisine

Lye croissants with ham

MC connect
18 pieces
Ready in: 1:18 h
Preparation time: 10 min.
Created on: 06.11.2018
  • 20 g butter
  • 500 g plain flour (type 405)
  • 1 sachet of dried yeast (7 g)
  • 1 tsp sugar
  • 1 tsp salt
  • 200 g diced ham
  • 50 g bicarbonate of soda
  • coarse salt for sprinkling


  • flour for the work surface


Per piece:

  • calorific value
    724 kj / 173 kcal
  • protein: 5 g
  • carbohydrates: 31 g
  • fat: 2 g
Preparation time
10 min.
Ready in
1:18 h
  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle with the salt and bake in the oven for 20 minutes.


Bon appétit with Monsieur Cuisine

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