Croissants Quick

Posted by: Kayce 10-08-99 7:00 AM

Quick Croissants

1 envelope yeast, active dry or compressed
1 cup warm water
1 1/2 teaspoon salt
1/3 cup sugar
5 cups unsifted flour
1 cup firm butter, at refrigerator temperature
1 egg beaten with 1 tablespoon water
3/4 can of canned milk, undiluted (evaporated milk)
1 egg
1/4 cup butter melted and cooled

In bowl, let yeast soften in water.

Add milk, salt, sugar, egg, and 1 cup of flour.

Beat to make a smooth batter, then blend in melted butter, set aside.

In a large bowl, cut 1cup firm butter into remaining 4 cups flour until butter particles are size of dried kidney beans.

Pour yeast batter over top and carefully turn mixture over with a spatula
to blend just until flour is moistened.

Cover with plastic wrap and refrigerate for at least 4 hours or up to 4 days.

Remove dough to a floured surface.

Press into a ball and knead about 6 turns to release air.

Divide dough into 4 equal parts.

Shape1 part at a time, leaving remaining dough wrapped in clear plastic in refrigerator.

Roll in circles about 17 inches in diameter.

Using a sharp knife, cut circle into 8 equal pie shaped wedges.

Roll each wedge towards its point.

Shape each roll into a crescent and place on foil lined baking sheet.

Cover lightly and leave at room temperature.

Note: Do not speed rise by placing in a warm spot.

When almost double, brush with egg-water mixture.

Bake in preheated 325 degree oven for about 35 minutes.

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