Title: Quick Butter Croissants
Categories: Bread
Yield: 8 Servings
| 1 | pk | YEAST |
| 1 | c | WARM WATER |
| 3/4 | c | EVAPORATED MILK |
| 1 1/2 | ts | SALT |
| 1/3 | c | SUGAR |
| 1 | | EGG |
| 5 1/2 | c | FLOUR, UNSIFTED |
| 1/4 | c | BUTTER, MELTED, THEN COOLED |
| 1 | c | BUTTER, FIRM, STICK |
| 1 | | EGG, BEATEN, 1 T WATER |
IN A LARGE BOWL, DISSOLVE YEAST IN WATER. ADD MILK, SALT, SUGAR, EGG AND 1
CUP FLOUR. BEAT TO MAKE A SMOOTH BATTER, THEN BLEND IN MELTED BUTTER; SET
ASIDE. IN A LARGE BOWL, USING A PASTRY BLENDER, CUT IN 1 CUP FIRM BUTTER
INTO REMAINING 4 CUPS FLOUR. BLEND UNTIL BUTTER IS THE SIZE OF PEAS. POUR
YEAST BATTER OVER THE FLOUR MIXTURE. GENTLY TURN THE MIXTURE OVER TO WET
ALL THE FLOUR. COVER AND LET REST FOR 4 HOURS TO 4 DAYS. TURN DOUGH OUT
ONTO FLOURED BOARD, PRESS INTO A COMPACT BALL, AND KNEAD BRIEFLY TO RELEASE
AIR. DIVIDE INTO 4 EQUAL PARTS. SHAPE ONE PART AT A TIME, LEAVING REMAINING
DOUGH WRAPPED IN PLASTIC, IN THE REFRIGERATOR. ON A FLOURED BOARD, ROLL 1
PART AT A TIME INTO A CIRCLE 17" AROUND. USING A SHARP KNIFE, CUT ROUND
INTO 8 EQUAL PARTS. FOR EACH CROISSANT, LOOSELY ROLL WEDGES TOWARD POINT.
SHAPE INTO A TIGHT CRESENT SHAPE AND PLACE SEAM SIDE DOWN ON AN UNGREASED
BAKING SHEET. REPEAT THE SAME PROCEDURE WITH THE REMAINING DOUGH AND PLACE
ON BAKING PANS 1 1/2 INCHES APART. COVER LIGHTLY AND LET RISE UNTIL
DOUBLED. DO NOT PLACE IN WARM SPOT TO SPEED RISING, LET RISE AT ROOM
TEMPERATURE. BRUSH WITH EGG AND WATER MIXTURE. BAKE AT 325 DEG F. FOR 30 TO
35 MINUTES OR UNTIL LIGHTLY BROWNED.