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Quick Butter Croissants

Global.Platter's picture
Ingredients
  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)
  Egg 1
  Flour 5 Cup (80 tbs)
  Soft butter/Margarine 1⁄2 Cup (8 tbs)
  Firm butter 1 Cup (16 tbs)
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; 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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet

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