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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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