Quick Butter Croissants

Recipe View 10 mins Step 1: Activate the Yeast (10 minutes) - In a large mixing bowl, dissolve the active dry yeast in warm water. Allow it to stand for about 10 minutes, or until it becomes creamy and frothy, indicating the yeast is active.

Recipe View 5 mins Step 2: Prepare the Initial Dough (5 minutes) - To the activated yeast mixture, add the evaporated milk, salt, sugar, one egg, and 1 cup of all-purpose flour. Incorporate the melted butter. Mix until you achieve a smooth batter. Set this mixture aside.

Recipe View 10 mins Step 3: Incorporate the Butter (10 minutes) - In a separate large bowl, combine the remaining 4 cups of all-purpose flour with the chilled, diced butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs, with butter particles roughly the size of dried kidney beans.

Recipe View 4 hrs Step 4: Combine and Chill (5 minutes + 4 hours minimum chilling time) - Pour the yeast batter over the flour-butter mixture. Gently fold the ingredients together with a spatula, mixing only until the flour is moistened. Be careful not to overmix. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or up to 4 days. This chilling period is crucial for developing the characteristic flaky layers.

Recipe View 30 mins Step 5: Shape the Croissants (30 minutes) - Turn the chilled dough out onto a lightly floured surface. Gently press the dough into a compact ball and knead it about 6 times to release any trapped air bubbles. Divide the dough into four equal portions. Work with one portion at a time, keeping the remaining dough refrigerated to maintain its chill.

Recipe View 15 mins Step 6: Roll and Cut (15 minutes per portion) - On a floured board, roll one portion of the dough into a circle approximately 17 inches in diameter. Using a sharp knife or pizza cutter, cut the circle into eight equal, pie-shaped wedges.

Recipe View 15 mins Step 7: Form the Crescents (15 minutes per portion) - Starting at the wide end of each wedge, loosely roll it towards the point. Shape each roll into a crescent and place it on an ungreased baking sheet, leaving about 1 1/2 inches of space between each croissant.

Recipe View 2 hrs Step 8: Proof the Croissants (2 hours) - Cover the baking sheet with the shaped croissants and let them rise at room temperature for approximately 2 hours, or until they have almost doubled in size. This proofing period allows the dough to further develop its airy texture.

Recipe View 35 mins Step 9: Bake to Golden Perfection (35 minutes) - Preheat your oven to 325 degrees F (165 degrees C). Gently brush the proofed croissants with the beaten egg to create a beautiful golden-brown finish. Bake in the preheated oven for about 35 minutes, or until the croissants are golden brown and cooked through.