ham and cheese croissants

Activate the Yeast: In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until frothy.
Prepare the Dough: In a large mixing bowl, combine the lukewarm milk and sugar. Add the activated yeast mixture and stir. Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a floured surface until smooth. Wrap it in plastic wrap and refrigerate for 1 hour.
Incorporate the Butter: Roll out the chilled dough on a floured surface into a rectangle. Place the cold butter between sheets of parchment paper and roll it out to the size of the dough. Place the butter layer on one-half of the dough, then fold the other half over the butter. Roll and fold the dough three times, chilling between each fold. Refrigerate for 1 hour.
Repeat the Folding: Roll and fold the dough three more times, chilling between each fold. After the final fold, refrigerate the dough for at least 4 hours or overnight.
Shape the Croissants: Roll out the dough to a rectangle and cut it into triangles. Place a slice of ham and a sprinkle of cheese on each triangle. Roll them from the wider end and curve the edges to form a crescent shape.
Proofing: Place the shaped croissants on a baking sheet lined with parchment paper. Let them proof in a warm place for 1-2 hours, or until doubled in size.

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