Quick Butter Croissants
|Yeast||1⁄4 Ounce (Dry Or Compressed, 1 Package)|
|Warm water||1 Cup (16 tbs) (For Yeast)|
|Evaporated milk||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Flour||5 Cup (80 tbs)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Firm butter||1 Cup (16 tbs)|
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; 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 this 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.
Remove dough to a floured board; press into compact balls and knead about 6 turns to release air bubbles.
Divide dough into four equal parts.
Shape one at a time.
Refrigerate the remaining dough.
Roll one part of the dough on a floured board into a circle 17" in diameter.
With a sharp knife, cut the circle into 8 equal pie shaped wedges.
Add softened butter, sugar, cinnamon and nuts (pecans or walnuts).
Roll the wedges loosely toward the point.
Shape each roll into a crescent and place on an ungreased baking sheet.
Allow 1 1/2" space between them.
Cover and let rise at room temperature until almost double in bulk about 2 hours.
Bake at 325 degrees for about 35 minutes.
They may be reheated.