Directions

Proof yeast with warm water and sugar in a large bowl for 15 minutes until yeast activates.

Add milk and salt to yeast mixture. Gradually add flour and beat for 5 minutes. Dough will be sticky. Scrape dough onto a floured pan. Cover and refrigerate for 30 minutes till cold.

On a floured counter roll dough out into a rectangle till dough is 1/2 cm thick.

Slice butter thinly and place in the middle of the third section of the dough in a line. Fold the dough over the third and put another line of butter on top and fold the last section of dough on top. Roll out dough till it is 1 centimeter thick. Repeat process.

Wrap dough in saran and refrigerate for 30 minutes till cold.

Roll dough out till it is 1/2 centimeter thick. Try to shape into a parallelogram that 24" x 16". Cut in half length-wise. Cut into triangles 16 triangles as shown.

Roll cheddar in ham and place on the wide part of the croissant triangle. Roll up each rectangle from the wide base. Place on a parchment paper lined pan with the tip of the croissant tucked under. Curl the ends of the croissant forming a crescent moon shape. Allow to rise for 2 hours.

Beat egg wash together. Brush croissants with egg wash and bake for 20 - 25 minutes till lightly golden brown.