Swiss and Prosciutto Croissant

For croissants: Whisk yeast, sugar and milk together in a small bowl. Let stand, until yeast is foamy and mixture has cooled to room temperature, about 15 minutes.

Meanwhile combine flour, salt and baking powder in a food processor and pulse until combined. Scatter butter over top of flour mixture, and pulse until butter resembles pea-sized shapes. Add yeast mixture, and pulse until dough loosely comes together and forms a ball. Using your hands, place dough on a sheet of plastic wrap and form into a 10x12-inch rectangle. Cover and freeze for 30 minutes, until semi-firm.

On a lightly floured work surface, roll dough into a 13x18-inch rectangle. With the longest side facing you, fold dough lengthwise into thirds. Repeat 3 times. With the last fold, shape dough into a 10x12-inch rectangle. Divide dough in half. Cover with plastic wrap and refrigerate for 2 hours.

Working with one sheet of dough at a time, roll into a 12x20-inch rectangle. Layer 4 slices of Swiss cheese and 4 slices of prosciutto on top of dough. Roll dough away from you into a tight spiral. Cut log in half along its length. Cut each log into 3 equal pieces. Roll logs into a tight circle. Repeat with remaining dough, Swiss cheese and prosciutto.

Grease a 12-cup muffin tin with butter. Place circles, cut-side-up into prepared muffin cups. Whisk egg and heavy cream together in a small bowl until combined. Brush each croissant with egg wash (reserve egg wash for later use), then cover with plastic wrap and let rise for 2 hours at room temperature.

Preheat oven to 425°F. Brush croissants again with egg wash. Bake until dark golden-brown and crisp, about 18-20 minutes. Allow to cool on a wire rack for 30 minutes. Gently run small knife around edge of each croissant to help loosen from tin. Invert muffin tin onto cooling rack to release croissants.