Quick Croissants

Name: Quick Croissants
Ingredients: 1 pkg. dry yeast; 1 c. warm water; 3/4 c. evaporated milk; 1 1/2 tsp. salt; 1/3 c. sugar; 1 egg; 5 c. all-purpose flour; 1/4 c. melted butter, cooled; 1 c. firm butter; 1 egg, beaten with 1 Tbsp. water

10 ingredients

6 steps

Ingredients

1 pkg. dry yeast
1 c. warm water
3/4 c. evaporated milk
1 1/2 tsp. salt
1/3 c. sugar
1 egg
5 c. all-purpose flour
1/4 c. melted butter, cooled
1 c. firm butter
1 egg, beaten with 1 Tbsp. water

Directions

1

Soften yeast in warm water.
2

Add milk, salt, sugar, egg and 1 cup flour.
3

Beat until smooth.
4

Blend in melted butter; set aside. In a large bowl, cut the butter into 4 cups of flour until the size of dried kidney beans.
5

Pour yeast batter over the top and carefully turn mixture over with spatula to blend, just until flour is moistened.
6

Cover with plastic and refrigerate 4 hours to 4 days.