Kilty's Kitchen

Quick Butter Croissants Categories: breads/pasta/rice 1 package yeast 1 cup warm water 3/4 cup evaporated milk 1 1/2 teaspoon salt 1/3 cup sugar 1 large egg 5 1/4 cups flour 1/4 cup butter; melted and cooled 1 cup butter; firm 1 large egg; beaten with 1 T water FIRST ... DO NOT LET THE LENGTH OF THE DIRECTIONS SCARE YOU ... THIS IS REALLY AND TRULY AN EASY RECIPE!!!!! In large bowl, dissolve yeast in water. Add milk, salt, sugar, egg, and 1 cup of the flour. Beat to make a smooth batter, then blend in melted butter; Set aside In a large bowl, using a pastry blender or 2 knives, cut the 1 cup firm butter into 4 cups of the remaining flour until butter particles are the size of peas. Pour yeast batter over top and carefully turn mixture over with a spatula to blend just until all flour is moistened. Cover with clear plastic wrap and refrigerate for at least 4 hours, or up to 4 days. Turn dough out onto a floured board, press into a compact ball, and knead briefly on a lightly floured at a time, leaving remaining dough, wrapped in plastic wrap, in refrigerator. On a floured board, roll 1 part of dough at a time into a circle, 17 inches in diameter. Using a sharp knife, cut circle into 8 equal wedges. For each croissant, loosely roll wedges toward point. Shape each roll into a crescent and place on an ungreased baking sheet with point down 1 ½ inches apart all around. Cover lightly and let rise at room temperature in a draft-free place. Do not speed rising of rolls by placing them in a warm spot. When almost doubled (about 2 hours), brush with egg-water mixture. Bake in a 325 oven for about 35 minutes or until lightly browned. Serve warm, or let cool on racks. To reheat, arrange thawed rolls in single layer on baking sheet; place, uncovered, in 350°F oven for about 10 minutes. Contributor: Mom Yield: 32 croissants