Quick Croissants
Source of Recipe
Copykat
I got this one from my daughter several years ago, and they are delicious!
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 1 cup 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. Shape 1 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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