Croissants (4-H easy)

By jeckert

Ingredients

• 2 pkgs. dry yeast
• 1 cup warm water
• 3/4 cup evaporated milk
• 1 1/2 tsp salt
• 1 egg
• 1/3 cup sugar
• 1/4 cup melted butter
• 1 cup chilled butter
• 5 cups unsifted flour
• 1 egg beaten with 1 tbsp water

Preparation

Step 1

In large bowl, sprinkle yeast over warm water to soften. Stir in 1 cup flour, evaporated milk, egg, sugar, melted butter & salt. Beat to make a smooth batter. Set aside. Cut the chilled butter into thew remaining flour until butter particles are the size of dried kidney beans. Pour yeast batter over top & carefully turn the mixture over with a spatula to blend just until all the flour is moistened. Cover bowl tightly with plastic wrap & refrigerate until well chilled at leat 4 hours or 4 days Remove dought to floured board & press into compact ball. Knead about 6 turns to release air. Divide in 4 parts. Shape one at a time. Keep remaining wraped. Roll in 17" circle. Cut in 8 pie shaped wedges. Roll in shape. Raise till double. do not rush. Brush with egg mixture. Bake 12 to 15 minutes in 400 degree oven.

freeze well
32 large or 64 small