Prepare Croissant Dough: Combine flour, sugar, yeast, and salt in a mixing bowl. Add cold milk and mix until a shaggy dough forms. Add cold butter and knead until smooth and elastic. Refrigerate for at least 2 hours.
Roll out the chilled dough into a rectangle. Spread Fig jam evenly over the surface.
Layer Prosciutto over the fig jam, then sprinkle with Fontina cheese.
Roll up the dough tightly into a log.
Cut the log into 6 equal slices.
Place slices cut-side up on a baking sheet lined with parchment paper.
Whisk together Egg Wash ingredients and brush over the croissants.
Bake at 375°F (190°C) for 20-25 minutes, or until golden brown and the cheese is melted and bubbly.
Prepare Croissant Dough: Combine flour, sugar, yeast, and salt in a mixing bowl. Add cold milk and mix until a shaggy dough forms. Add cold butter and knead until smooth and elastic. Refrigerate for at least 2 hours.
Roll out the chilled dough into a rectangle. Spread Fig jam evenly over the surface.
Layer Prosciutto over the fig jam, then sprinkle with Fontina cheese.
Roll up the dough tightly into a log.
Cut the log into 6 equal slices.
Place slices cut-side up on a baking sheet lined with parchment paper.
Whisk together Egg Wash ingredients and brush over the croissants.
Bake at 375°F (190°C) for 20-25 minutes, or until golden brown and the cheese is melted and bubbly.
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