Quick Croissants
Quick Croissants ( MIchelle's)
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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