Quick Method Croissants

Name: Quick Method Croissants
Ingredients: 1 pkg. active dry yeast; 1 c. very warm water (110~); 3/4 c. evaporated milk; 1 1/2 tsp. salt; 1/3 c. sugar; 1 egg; 5 c. unsifted flour; 1/4 c. butter, melted and cooled; 1 1/2 c. firm, cold butter (3 sticks at refrigerator temperature), cut into 1/2-inch slices; 1 egg, beaten with 2 Tbsp. milk (for egg wash)

10 ingredients

6 steps

Ingredients

1 pkg. active dry yeast
1 c. very warm water (110~)
3/4 c. evaporated milk
1 1/2 tsp. salt
1/3 c. sugar
1 egg
5 c. unsifted flour
1/4 c. butter, melted and cooled
1 1/2 c. firm, cold butter (3 sticks at refrigerator temperature), cut into 1/2-inch slices
1 egg, beaten with 2 Tbsp. milk (for egg wash)

Directions

1

In a bowl, soften yeast in warm water.
2

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

Beat to make a smooth batter.
4

Blend in the 1/4 cup melted butter and set aside.
5

In another bowl, cut the 3 sticks firm, cold butter into remaining 4 cups of flour until butter particles are the size of almonds. Pour yeast batter over flour-butter mixture and carefully turn the mixture over with a rubber spatula to blend just until all flour is moistened.
6

Cover with plastic wrap and refrigerate for at least 4 hours or up to 4 days.