Quick Croissants Recipe
Ingredients
1 package yeast, active dry or compressed
1 cup warm water (lukewarm for compressed yeast)
3/4 cup evaporated milk, undiluted
1 1/2 teaspoons salt
1/3 cup sugar
1 egg
5 cups unsifted all-purpose flour
1/4 cup (1/8 lb.) butter or margarine, melted and cooled
1 cup (1/2 lb.) firm butter or margarine, at refrigerator temperature
1 egg, beaten with 1 tablespoon water
Directions
In a bowl, let yeast soften in water.
Add milk, salt, sugar, egg, and 1 cup of the flour.
Beat to make a smooth batter, and blend in melted butter; set aside.
In a large bowl, cut the 1 cup firm butter into remaining 4 cups flour until butter particles are the size of dried kidney beans.
Pour yeast batter over top and carefully turn the mixture over with a spatula to blend just until all flour is moistened.
Cover with clear plastic film, and refrigerate until well chilled€”at least 4 hours or up to 4 days.
Add milk, salt, sugar, egg, and 1 cup of the flour.
Beat to make a smooth batter, and blend in melted butter; set aside.
In a large bowl, cut the 1 cup firm butter into remaining 4 cups flour until butter particles are the size of dried kidney beans.
Pour yeast batter over top and carefully turn the mixture over with a spatula to blend just until all flour is moistened.
Cover with clear plastic film, and refrigerate until well chilled€”at least 4 hours or up to 4 days.
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