Yield: 32 croissants
| Measure | Ingredient |
|---|---|
| 1 pack | Active dry yeast |
| 1 cup | Warm water (about 110ΓΈ) |
| 1½ teaspoon | Salt |
| ⅓ cup | Sugar |
| 5¼ cup | All-purpose flour |
| 4 tablespoons | Butter, melted and cooled |
| 1 cup | Butter, cut into pieces |
| 1 \N | Egg, beaten with 1 T water |
In a large bowl of an electric mixer, dissolve yeast in water. Add milk, salt, sugar, egg, and 1 cup of the flour. Beat on medium speed until smooth. Stir in the 4 tablespoons melted butter; set aside.
Put 4 cups of the remaining flour in another large bowl. Using a pastry blender or 2 knives, cut in the 1 cup firm butter until particles are the size of peas. Pour in yeast batter and fold in just until flour is evenly moistened. Cover tightly and refrigerate at least 4 hours or up to 4 days.
Turn dough out onto a floured board, press into compact ball, and knead for about 5 minutes. Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough, wrapped in plastic wrap, in refrigerator.
On a floured board, roll 1 part of the dough into a circle 14 inches in diameter. Using a sharp knife, cut circle into 8 equal wedges.
For each croissant, loosely roll wedge from base to point. Shape each roll into a crescent and place, point down, on an ungreased baking sheet; keep croissants 1« inches apart all around. Cover lightly and let rise at room temperature in a draft-free place. (Do not speed rising by placing rolls in a warm spot.) When almost doubled (about 2 hours), brush with egg mixture. Bake in a preheated 325ø oven for about 25 minutes or until lightly browned.
Serve warm.
Submitted By FRANK HEMPHILL On 03-14-95