Serving Size / Yield
- 1 package active dry yeast
- 1 cup warm water (110 degrees)
- 3/4 cup evaporated milk
- 1 1/2 teaspoons salt
- 1/3 cup white sugar
- 1 egg
- 5 cups all-purpose flour, divided
- 1/4 cup butter, melted
- 1 cup butter, chilled and diced
- 1 egg, beaten
Dissolve yeast in warm water in a large bowl.
Leave for 10 minutes or until creamy.
Add in milk, 1 egg, salt, sugar, 1 cup flour and melted butter and blend.
Make sure the batter is smooth. Set aside.
In a large bowl, Blend the 1 cup of diced butter into four cups of flour until butter forms small balls.
Add in the batter and fold with a spatula until flour is moistened.
Cover with plastic wrap and refrigerate for 4 hours or overnight.
On a lightly floured surface, place dough and knead out the bubbles with your hands.
Separate dough into four sections.
Form each section one at a time, and leave the remaining dough in the fridge.
On a flour cutting board, roll one piece of the dough into a 17 inch circle.
Cut 8 equal shaped wedges in the dough.
Roll the wedge pieces towards the point.
Roll each piece into a crescent and place on an ungreased baking sheet.
Cover and let the dough rise to twice it's size for two hours.
Preheat oven to 325 degrees.
Brush beaten egg over croissants and kake for 35 minutes.