Christmas Morning Croissants |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Ingredients:
2 (1/4 ounce) packages active dry yeast |
1 cup warm water (110 degrees to 115 degrees) |
1 1/4 cups cold butter, divided |
5 cups all-purpose flour |
1/3 cup sugar |
1 1/2 teaspoons salt |
3/4 cup evaporated milk |
2 eggs |
1 tablespoon water |
Directions:
1. In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes.
2. Melt 1/4 cup butter; set aside.
3. Combine 1 cup flour, sugar and salt; add to yeast mixture. Add the milk, 1 egg and melted butter; beat until smooth.
4. Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead.
5. Cover and refrigerate overnight.
6. Punch dough down. Turn onto a lightly floured surface; knead about six times.
7. Roll each piece into a 16 inch circle; cut each circle into eight wedges.
8. Roll up wedges from wide ends and place point side down 3 inches apart on ungreased baking sheets. Curve ends to form cresent.
9. Cover and let rise in a warm place for an hour.
10. Beat water and remaining egg; brush over rolls.
11. Bake at 325 degrees for 20-25 minutes or until lightly browned.
12. Serve warm.
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