This might be the best HAM & CHEESE CROISSANT in NYC! From Unregular Bakery! 🥐😍🤤

Ingredients

• 2.5 cups All-Purpose Flour (sifted)
• 1 cup Unsalted Butter (cold, cut into 1/2‑inch cubes)
• 2 tsp Instant Yeast (active dry yeast works as a substitute)
• 2 tbsp Granulated Sugar (for the dough)
• 1 tsp Salt (fine sea salt)
• 0.75 cup Warm Milk (heated to about 110°F (43°C))
• 1 large Egg (beaten; half for egg wash, half mixed with milk for glaze)
• 8 slices Ham (thinly sliced, preferably smoked)
• 4 slices Swiss Cheese (thinly sliced)
• 1 tbsp Milk for Egg Wash (mixed with beaten egg)

Instructions

1. Mix Dough

   In the stand mixer, combine flour, sugar, salt, and instant yeast. Add warm milk and the beaten egg, then mix on low speed until a shaggy dough forms.

   Time: PT10M

2. Knead and Rest

   Knead on medium speed for 5‑6 minutes until smooth. Transfer to a lightly oiled bowl, cover, and let rest at room temperature for 30 minutes.

   Time: PT30M

3. Prepare Butter Block

   Place the cold butter cubes between two sheets of parchment and pound with a rolling pin into a 6‑inch square. Keep the butter block chilled.

   Time: PT5M

4. Laminate Dough

   Roll the rested dough into a 12‑inch rectangle. Place the butter block in the center, fold the dough over the butter like an envelope, seal edges. Roll out to a 12×24‑inch rectangle and perform a single turn (fold third‑third). Refrigerate for 30 minutes. Repeat rolling and folding two more times, chilling 30 minutes between each turn.

   Time: PT20M

5. Final Rest

   After the third turn, wrap the dough in plastic and refrigerate for 30 minutes before shaping.

   Time: PT30M

6. Shape Croissants

   Roll the chilled dough into a 12×24‑inch sheet (about 1/4‑inch thick). Cut into 4‑inch wide triangles. Place a slice of ham and a slice of cheese at the wide end of each triangle, then roll tightly toward the tip, forming a crescent shape.

   Time: PT15M

7. Proof

   Arrange the shaped croissants on a parchment‑lined baking sheet, leaving space between them. Cover loosely with a clean kitchen towel and let rise at room temperature until doubled in size, about 45 minutes.

   Time: PT45M

8. Egg Wash

   Mix the remaining beaten egg with 1 tbsp milk. Brush the tops of the croissants lightly with the egg wash.

   Time: PT5M

9. Bake

   Preheat the oven to 200°C (392°F). Bake the croissants for 20 minutes, or until deep golden brown and the cheese is melted.

   Time: PT20M

   Temperature: 200°C

10. Cool and Serve

    Transfer the baked croissants to a cooling rack and let rest for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

20g

Fiber

2g