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Croissants

1 pkg active dry yeast
1 cup warm water
3/4 cup evaporated milk
1 1/2 tsp salt
1/3 cup sugar
1 egg
5 1/4 cups of flour, all purpose
1/4 cup butter, just barely melted
1 cup (1/2 lb) butter at refrigerator temp
1 egg beaten with 1 tbs water for egg glaze

In a large bowl, dissolve yeast in water. Add milk, salt, sugar,
egg and one cup of the flour. Beat to make a smooth batter, the
blend in melted butter. Set aside.

In a large bowl, use a pastry blender to cut the one cup of firm
butter into the remaining four cups of flour until butter granules
are the size of peas. Pour the yeast batter mixture over the flour
& butter mixture and fold in carefully with a spatula until all
the flour is moistened. (Remaining 1/4 cup of flour is for dusting,
rolling, etc.)

Cover and refrigerate for at least four hours, but no more than
four days before proceeding.

Turn dough onto floured board and knead briefly to deflate. Divide
ball into four parts. Wrap and move three balls (covered) back to
the fridge. On a floured surface, roll the first dough ball to a
circle about 17" in diameter. With a knife or pizza cutter, cut
circle into eight equal wedges. Roll up each wedge toward point.
Place on ungreased baking sheet and cover. Allow to rise at room
temp for about two hours. They warn NOT to speed rise in a warm
spot. Allow them to double in size.

Preheat oven to 325 F. When risen, brush croissants with egg glaze
and bake for 35 minutes until lightly browned. Recipe makes 32
croissants. Can be frozen. To reheat, allow to thaw and bake
uncovered in a 350 F. oven for 10 minutes.

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