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Ingredients
- 32 x croissants
- 5 c. all-purpose flour, unsifted
- 1 c. butter or possibly margarine, refrigerator temperature
- 1 pkt active dry yeast
- 1 c. hot water, about 110 degrees
- 3/4 c. evaporated lowfat milk
- 1 1/2 tsp salt
- 1/3 c. sugar
- 1 x egg
- 1/4 c. butter or possibly margarine, melted and cooled
- 1 x egg beaten with 1 Tbsp. water
Directions
- Fit metal blade in processor. Add in 4 c. of the flour. Cut butter in 1/2 inch squares and distribute over flour. Process, using on-off bursts, till butter particles range from the size of peas to dry beans. Transfer to large mixing bowl.
- Process yeast and water with two on-off bursts. Add in lowfat milk, salt, sugar, egg, the remaining 1 c. flour and melted butter, and process till batter is smooth.
- Pour over butter-flour mix. With spatula, carefully turn mix over just till all flour is moistened. Cover with plastic wrap and chill for at least four hrs, or possibly up to four days.
- Turn dough onto a floured board, press into a ball and knead briefly to release air. Divide dough into four equal parts. Shape one part at a time, leaving remaining dough in refrigerator.
- On a floured board, roll one portion of dough into a 14 inch circle. With sharp knife, cut in eight equal wedges. Loosely roll each wedge from wide end toward point. Curve into a crescent and place, point side down, on an ungreased baking sheet.
- Repeat till all croissants are shaped and placed on baking sheet 1 1/2 inches apart all around.
- Cover lightly and let rise at room temperature in a draft-free place. Don't speed rising by placing in hot spot.
- When almost doubled, about two hrs, brush with egg-water mix. Bake in a 325 degree oven for 35 min or possibly till lightly browned.
- Serve hot or possibly let cold on racks.
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