Ham and Gruyere Croissant

Ham and gruyere croissant

This is the perfect breakfast on the go. Make these croissants on the weekend and freeze them for the work week. They are a bit of effort, but well worth it!


Croissant Dough

4 packs (28g) instant yeast
1 ⅛ cups (250g) milk
3 ½ cups (500g) all-purpose flour
2 tsps (12g) salt
¼ cup (50g) confectioner's sugar
1 ¼ cups (275g) butter
1 (17g) egg yolk
1 tbsp (15g) milk

Ham and Gruyere

5 slices (78g) ham
5 slices (140g) Gruyere cheese


  1. In a bowl, mix the yeast and 1 1/8 cup milk together.
  2. In an electric mixer with a dough hook attachment, combine the flour, salt, and sugar.
  3. Mixing on low speed, slowly add the yeast milk mixture to the flour.
  4. When the dough has come together away from the sides of the bowl, stop mixing. Don't knead too much.
  5. Cover the bowl with plastic wrap and let the dough rise to double its size, about an hour or so.
  6. Knead the dough to release the gas and cover the bowl again.
  7. Chill in the refrigerator for at least 4 hours, but not over 8 hours.
  8. Knead the dough to release the gas and transfer the dough to a floured counter.
  9. Flatten the ball of dough and roll out 4 flaps on each side, leaving a flat mound of dough of rectangular shape.
  10. Using a rolling pin pound the butter to a rectangle that matches the size of the flat mound of dough in the center. Be sure the 4 dough flaps will be able to envelop the butter completely.
  11. Place the butter in the middle and fold the flaps over the butter completely sealing the butter within the dough.
  12. Roll out the dough to a 1' x 2' rectangle. Fold the dough in three lengthwise, like a letter. Wrap the dough in plastic wrap and chill for 30 minutes.
  13. Repeat step 12 two more times.
  14. Prepare the Gruyere and ham slices in thin slices about 4" in length and about 1/2" wide.
  15. Roll out the croissant dough to a rectangle about 14" x 24".
  16. Cut the dough in half, lengthwise, forming two 7" x 24" dough pieces. Place one piece in the refrigerator while you work with the other piece.
  17. Cut triangles about 3"-4" wide at the base and 7" in length. You should be able to cut 8 triangles with each piece of dough.
  18. Place a slice of ham and Gruyere at the base of each triangle and roll up to the tip.
  19. At this point, you can decide to freeze the croissants. If you freeze them, you will need to defrost them in the refrigerator before proofing them.
  20. When you are ready to bake them, allow the croissants to proof at room temperature for about 2 hours to allow the dough to rise before baking. Preheat the oven to 350F.
  21. While the croissants are proofing, make an egg wash using the egg yolk and 1 tbsp of milk. Mix thoroughly.
  22. Before baking, brush the egg wash over the croissants.
  23. Bake for about 13-14 minutes. Serve warm from the oven.
Ham and gruyere croissant ndata