Cheese croissants

Ingredients for 3 servings:

• 1 cube of yeast, fresh
• 225 ml water, lukewarm
• 1 pinch(s) of sugar
• 400 g flour, type 405
• 1 ½ tsp salt
• 2 tbsp oil
• 200 g cheese (Emmental), grated

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Prepare a yeast dough from the yeast, water, sugar, flour, salt, and oil. Let the dough rise for about 30 minutes. Knead again and divide into 6 pieces. Shape each into a log and, using a rolling pin, roll out into a triangle (as large as possible). Sprinkle each triangle with cheese. Roll up from the wide side to the tip. Place seam-down on a baking sheet lined with baking paper. Let rise again for about 45 minutes. Score the croissants lengthwise to reveal a layer of cheese. Let rise again for 15 minutes. Preheat the oven to 220°C and bake for 20 minutes. Variations we’ve tried: sprinkle diced cured ham, smoked ham, or diced salami on top of the croissants along with the cheese. Sprinkle with paprika after baking.