Easy Croissants

By awright0511

Ingredients

• Chocolate Filling:
• 2 pkgs yeast
• 1 1/2 cups water, hot
• 1 cup nonfat dry milk
• 1 Tbsp sugar
• 1 1/2 tsp salt
• 2 eggs
• 5 cups all purpose flour
• 1/4 cup melted butter
• 1 cup firm butter
• Optional filling (see below)
• 1 egg beaten with 1 Tbsp water
• 2 Tbsp milk chocolate chips on wide end of dough wedge. Roll up to enclose.

Details

Servings 32

Preparation

Step 1

In medium bowl, soften yeast in the water. Add dry milk, sugar, salt, eggs and 1 cup of the flour.

Beat to make a smooth batter. Blend in the melted butter.

In large bowl or food processor, place remaining flour. Slice butter. With pastry blender or steele blade, cut butter into flour until butter is the size of kidney beans.

Pour yeast mixture over and blend just until flour is moistened. Cover. Refrigerate 2-48 hours until well chilled.

Cut dough into quarters. Work with one at a time. Dust with flour. Roll into a 16 inch diameter circle. Cut into 8 wedges.

Place filling, if used, on wide end. Roll up toward point. Shape into crescent. Place on ungreased baking sheet. Let rise 2 hours. Brush with egg glaze.

Bake 375 for 10-15 min.