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Quick butter croissants

Yield: 8 Servings

Ingredients:

• 1 pk YEAST
• 1 c WARM WATER
• 3/4 c EVAPORATED MILK
• 1 1/2 ts SALT
• 1/3 c SUGAR
• 1 ea EGG
• 5 1/2 c FLOUR UNSIFTED
• 1/4 c BUTTER MELTED THEN COOLED
• 1 c BUTTER FIRM STICK
• 1 ea EGG BEATEN
• 1 T WATER

Instructions:

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.

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