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- 1 package yeast
- 1 cup (225 ml) water
- 2/3 cup (150 ml) evaporated milk
- 1 egg
- 1/3 cup (80 ml) sugar
- 1-1/2 tsp (7 ml) salt
- 5 cups (1175 ml) flour, divided
- 1/4 cup (60 ml) melted butter
- 1 cup (225 ml) firm butter
- 1 egg, beaten
- 1 tbsp (15 ml) water
- In a bowl, combine yeast with water.
- Add evaporated milk, egg, sugar, salt and 1 cup (225 ml) of the flour.
- Beat to a smooth batter and blend in 1/4 cup (60 ml) melted butter.
- 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.
- Pour the yeast mixture over the butter-flour mixture and gently mix just until the flour is moistened.
- Cover with clear plastic wrap and refrigerate until well chilled, 4 hours to 4 days.
- Knead the dough on a floured board about 6 turns to release air bubbles.
- Divide the dough into 4 equal parts.
- Keeping the other parts refrigerated, roll one part into a 15 inch diameter circle, then cut into 8 equal wedges.
- For each croissant, roll wedges toward the point.
- Gently turn the ends toward the center to form a crescent.
- Place on an ungreased baking sheet with the point down, about an inch apart.
- Repeat with remaining parts.
- Cover the croissants with a clean tea towel and let rise at room temperature.
- When almost doubled in bulk (about 2 hours) brush them with a mixture of the 1 beaten egg and 1 tbsp (15 ml) water.
- Bake at 325 degrees (175 C.) for 35 minutes.
- As printed in the Sacramento Bee, October 18, 2000, from Marilyn Hamilton.
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