Ham&Cheese Croissants

Prep. Time : 30 Mins

Cooking Time : 15 Mins
Difficulty : Capable Cooks
Yields : About 14
Ingredients :
* 30g Whole Milk Powder* 1 Teaspoon Dried Yeast
* 310ml Cold Water
* 2 Tablespoons Caster Sugar
* 1,5 Teaspoons Salt
* 500g Plain Flour* 2 Teaspoons Bread Improver
* 280g Slightly Softened Butter
* 3 Slices Roughly Broken , Pre-sliced Cheddar
* 50g Chopped Shaved Ham
* 1 Lightly Whisked Egg
* 1 Tablespoon Milk

Preparation :
Place milk powder and yeast in a bowl . Whisk with a fork while gradually adding 250ml (1 cup) of the water , stirring until the milk powder and yeast dissolves . Combine remaining water , sugar and salt in a bowl and stir until sugar dissolves .
Combine the flour and bread improver in a bowl . Make a well in the centre and add the yeast and sugar mixtures . Use a round-bladed knife to mix together using a cutting motion , then use your hands to mix until a dough forms . Cover with plastic wrap or a damp tea towel and place in a warm , draught-free place to prove for 30 minutes or until doubled in size .
Punch the dough down with your fist . Cover with plastic wrap and place in the fridge for 6 hours to rest .
Turn dough onto a lightly floured surface and shape into a ball . Use a sharp knife to cut a cross , 10cm wide and 8cm deep , in the top of the dough . Place the butter in the centre of the cross . Use a lightly floured rolling pin to roll out the dough around the butter to form four 10cm-diameter semicircles , about 1cm thick . Fold the semicircles over to enclose the butter .
Roll out dough to a 40 x 60cm rectangle . With a short edge facing you , fold the bottom third of dough into the centre , then fold top third over the top . Cover with plastic wrap and place in the fridge for 30 minutes to rest . Repeat process 2 more times , covering dough with plastic wrap and placing in the fridge to rest for 30 minutes each time .
Preheat oven to 200°C . Roll out the pastry to a 40 x 70cm rectangle, about 1.5cm thick . Cut into 14 triangles (14 x 14 x 18cm) . With the long edge of a triangle facing you , place a little cheese and chopped ham in the centre . Starting at the base , roll pastry away from you to enclose the filling . Place on the prepared tray , seam-side down , and shape into a crescent . Repeat with the remaining pastry , cheese and ham . Combine the egg and milk in a jug . Brush croissants evenly with the egg mixture . Place in a warm , draught-free place for 15 minutes or until doubled in size .
Bake in preheated oven for 15 minutes or until golden brown and puffed .