Ham filled croissant
250 ml milk
2 tsp dry yeast
450-500 g flour
2 tsp salt
1 tsp thyme
1 tsp oregano
50 ml cooking oil
1 egg yolk
Filling:
2 tubes Primula cheese with ham
1 packet of ham
Dissolve the yeast in lukewarm milk.
Add most of the flour, thyme, oregano, oil, egg yolk, and salt. Mix everything together and let the dough rise for 1 hour.
Divide the dough into 8 parts and roll each part into a 10-inch circle. Cut each circle into 8 wedges like pizza slices.
Mix the ham and Primula cheese together, then place some of the mixture onto the wider end of each wedge.
Roll the dough from the wide end to form crescent rolls. Let the rolls rise for 30 minutes.
Brush with egg white and bake at 200°C for 15-20 minutes until golden.