Quick Butter Croissants
|All-purpose flour||5 Cup (80 tbs), unsifted|
|Butter/Margarine||1⁄2 Pound (1 Cup, At Refrigerator Temperature)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 Cup (16 tbs) (About 110°)|
|Evaporated milk||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted, cooled|
|Egg||1 , beaten|
Fit metal blade in processor; add 4 cups of the flour.
Cut butter in 1/2-inch squares and distribute over flour.
Process, using on-off bursts, until butter particles range from the size of peas to dried beans.
Transfer to large mixing bowl.
Process yeast and water with 2 on-off bursts.
Add milk, salt, sugar, egg, the remaining 1 cup flour, and melted butter, and process until batter is smooth.
Pour over butter-flour mixture.
With spatula, carefully turn mixture over just until all flour is moistened.
Cover with plastic wrap and refrigerate for at least 4 hours or up to 4 days.
Turn dough onto a floured board, press into a ball, and knead briefly to release air.
Divide dough into 4 equal parts.
Shape 1 part at a time, leaving remaining dough in refrigerator.
On floured board, roll 1 portion of dough into a 14-inch circle.
With sharp knife, cut in 8 equal wedges.
Loosely roll each wedge from wide end toward point.
Curve into a crescent and place, point-side down, on an ungreased baking sheet.
Repeat until all croissants are shaped and placed on baking sheet 1 1/2 inches apart all around.
Cover lightly and let rise at room temperature in a draft-free place.
(Do not speed rising by placing in warm spot.) When almost doubled (about 2 hours), brush with egg-water mixture.
Bake in a 325° oven for 35 minutes or until lightly browned.
Serve warm, or let cool on racks.