Title: Easy Croissants
Categories: Bread Breakfast Snack
Yield: 20 Servings
| 5 | c | Flour |
| 2 | pk | Yeast |
| 1/4 | c | Sugar |
| 2 | ts | Salt |
| 1 | c | Water |
| 3/4 | c | Evaporated milk |
| 1/4 | c | Butter |
| 1 | | Egg |
| 1 | c | Butter, cold, cut into - pieces |
| 1 | | Egg |
| 1 | tb | Water |
In a alrge mixer bowl, combine 1 cup flour, yeast, sugar and salt. Heat one
cup water, milk and 1/4 cup butter to 120 - 130 deg f. Add to flour mix.
Add one egg and mix at low speed for 1 minute. Mix at medium speed for
three minutes. Set aside. In a large bowl, cut one cup firm butter into
remaining flour until butter particles are the size of large peas. Pour
yeast mixture over flour-butter mixture. Fold in until all flour is
moistened. Cover and refrigerate for 2 hours.
Place dough on floured board and knead about 6 times to release air
bubbles. Divide into 4 parts. Roll each part to a 14 inch circle. With a
sharp knife, cut into 10 pie shaped pieces. Starting at wide end, roll each
wedge toward point. Place on ungreased baking sheet, point side down and
curve into a croissants. Cover and let rise, in a warm place, until almost
doubled in size (1 - 1 1/2 hours). Combine slightly beaten egg with one
tablespoon water and brush on each croissant. Bake at 350 deg f for 15 to
18 minutes or until browned. Remove from baking sheets and cool on wire
racks.