Delicious flaky pastry and salty nutty ham, what is not to like! An unusual brunch suggestion that will impress your whole family.
- 200g jamón ibérico de bellota
- For the croissants:
- 500g strong white flour, plus extra for dusting
- 1½ tsp salt
- 50g sugar
- 2 x 7g sachets fast-action dried yeast
- 300ml cold water
- olive oil, for greasing
- 300g butter, at room temperature
- 1 egg, beaten
How to cook
- Sift the flour and place in a mixing bowl with the salt and sugar. Mix the water and yeast in a jug and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.
- Place the butter between 2 sheets of greaseproof. Using a rolling pin, bash the piece until you can roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.
- Place the chilled dough on a floured surface and roll into a 40x20cm rectangle. Place the rolled butter in the centre of the dough. Fold one side of the dough up and halfway over the butter. Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter. Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.
- Repeat the rolling, folding and chilling process two more times in exactly the same way, rolling the dough while it’s still folded – without adding more butter. Wrap and chill overnight.
- The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60x30cm. Using a sharp knife or pizza cutter, trim the edges to neaten. Cut the dough in three lengthways so that you have 3 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.
- Take each triangle in turn and pull the two corners at the base to stretch and widen it. Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough. Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. Bend the ends of the croissants inwards, then transfer to baking trays lined with greaseproof paper, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.
- Pre-heat your oven to 200°C/400°F/Gas Mark 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks and serve warm with some slices of Jamon Ibérico ham in each one.
The recipe by
Javier De La Hormaza