Easy Croissants

5 c Flour 1/4 c Butter
2 pk Yeast 1 Egg
1/4 c Sugar 1 c Butter, cold, cut into -
2 ts Salt -pieces
1 c Water 1 Egg
3/4 c Evaporated milk 1 tb Water
20 servings
In a alrge mixer bowl, combine 1 cup flour, yeast, sugar and salt. Heat
one cup water, milk and 1/4 cup butter to 120 - 130 deg f. Add to flour
mix. Add one egg and mix at low speed for 1 minute. Mix at medium speed
for three minutes. Set aside. In a large bowl, cut one cup firm butter
into remaining flour until butter particles are the size of large peas.
Pour yeast mixture over flour-butter mixture. Fold in until all flour is
moistened. Cover and refrigerate for 2 hours.
Place dough on floured board and knead about 6 times to release air
bubbles. Divide into 4 parts. Roll each part to a 14 inch circle. With a
sharp knife, cut into 10 pie shaped pieces. Starting at wide end, roll
each wedge toward point. Place on ungreased baking sheet, point side down
and curve into a croissants. Cover and let rise, in a warm place, until
almost doubled in size (1 - 1 1/2 hours). Combine slightly beaten egg with
one tablespoon water and brush on each croissant. Bake at 350 deg f for 15
to 18 minutes or until browned. Remove from baking sheets and cool on wire
racks.