Croissants

Directions

1. 1
   In a bowl, combine yeast with water.
2. 2
   Add evaporated milk, egg, sugar, salt and 1 cup (225 ml) of the flour.
3. 3
   Beat to a smooth batter and blend in 1/4 cup (60 ml) melted butter.
4. 4
   In a large bowl, cut the 1 cup (225 ml) of firm butter into the remaining 4 cups (950 ml) of flour until pea-sized.
5. 5
   Pour the yeast mixture over the butter-flour mixture and gently mix just until the flour is moistened.
6. 6
   Cover with clear plastic wrap and refrigerate until well chilled, 4 hours to 4 days.
7. 7
   Knead the dough on a floured board about 6 turns to release air bubbles.
8. 8
   Divide the dough into 4 equal parts.
9. 9
   Keeping the other parts refrigerated, roll one part into a 15 inch diameter circle, then cut into 8 equal wedges.
10. 10
    For each croissant, roll wedges toward the point.
11. 11
    Gently turn the ends toward the center to form a crescent.
12. 12
    Place on an ungreased baking sheet with the point down, about an inch apart.
13. 13
    Repeat with remaining parts.
14. 14
    Cover the croissants with a clean tea towel and let rise at room temperature.
15. 15
    When almost doubled in bulk (about 2 hours) brush them with a mixture of the 1 beaten egg and 1 tbsp (15 ml) water.
16. 16
    Bake at 325 degrees (175 C.) for 35 minutes.