Quick Butter Croissants
INGREDIENTS
1 pkg. active dry yeast
1 pkg. active dry yeast
1 c. warm water (about 110 degrees)
3/4 c. evaporated milk
1 1/2 tsp. salt
1/3 c. sugar
1 egg
5 1/2 c. all-purpose flour, unsifted
1/4 c. butter, melted and cooled
1 c. (1/2 lb.) firm butter, at refrigerator temperature
1 egg, beaten with 1 tbsp. water
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DIRECTIONS
In a 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, 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.
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In a large bowl, using a pastry blender or 2 knives, or in a food processor, cut the 1 cup firm butter into 4 cups of the remaining flour until butter particles are the size of peas, or incorporated into the flour. Combine yeast batter with butter and flour mixture, turning 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.
In a large bowl, using a pastry blender or 2 knives, or in a food processor, cut the 1 cup firm butter into 4 cups of the remaining flour until butter particles are the size of peas, or incorporated into the flour. Combine yeast batter with butter and flour mixture, turning 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.
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Turn dough out onto a floured board, press into a compact ball, and knead briefly on a lightly floured board to release air. Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough, wrapped in plastic wrap, in refrigerator.
Turn dough out onto a floured board, press into a compact ball, and knead briefly on a lightly floured board to release air. Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough, wrapped in plastic wrap, in refrigerator.
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On a floured board, roll 1 part of dough at a time into a circle, 17 inches in diameter. Using a sharp knife or pizza cutter, cut circle into 8 equal wedges.
On a floured board, roll 1 part of dough at a time into a circle, 17 inches in diameter. Using a sharp knife or pizza cutter, cut circle into 8 equal wedges.
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For each croissant, loosely roll wedges toward point. Shape each roll into a crescent and place on a greased baking sheet with point down, 1 1/2 inches apart all around. Cover lightly and let rise in an oven that has been warmed slightly and turned off, about 1 1/2 hours.
For each croissant, loosely roll wedges toward point. Shape each roll into a crescent and place on a greased baking sheet with point down, 1 1/2 inches apart all around. Cover lightly and let rise in an oven that has been warmed slightly and turned off, about 1 1/2 hours.
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When almost doubled, brush with egg-water mixture. Bake in a 325 degree oven for about 35 minutes or until lightly browned. SERVE WARM, or let cool on racks. Makes 32 croissants.
When almost doubled, brush with egg-water mixture. Bake in a 325 degree oven for about 35 minutes or until lightly browned. SERVE WARM, or let cool on racks. Makes 32 croissants.
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TO REHEAT: Arrange rolls (thawed, if frozen) in a single layer on baking sheet; place, uncovered, in a 350 degree oven for about 10 minutes.
TO REHEAT: Arrange rolls (thawed, if frozen) in a single layer on baking sheet; place, uncovered, in a 350 degree oven for about 10 minutes.
Source: Cooks.com
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