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Quick Butter Croissants Recipe

Yields1 ServingPrep Time20 minsCook Time55 minsTotal Time1 hr 15 mins

Quick butter croissants are a type of pastry that is made with a dough that is similar to that of a traditional croissant, but is much quicker and easier to make. The dough is made with a combination of flour, butter, sugar, and eggs, and is then rolled out and cut into shapes that are then baked. These pastries are often filled with a variety of different fillings, such as chocolate, jam, or cream cheese.

 1 pk YEAST
 1 ea EGG
 1 c WARM WATER
 5 1/2 c FLOUR, UNSIFTED
 ¾ c EVAPORATED MILK
 ¼ c BUTTER, MELTED, THEN COOLED
 1 1/2 ts SALT
 1 c BUTTER, FIRM, STICK
  c SUGAR
 1 ea EGG, BEATEN, 1 T WATER
1

IN A LARGE BOWL, DISSOLVE YEAST IN WATER.

2

ADD MILK, SALT, SUGAR, EGG AND 1CUP FLOUR.

3

BEAT TO MAKE A SMOOTH BATTER, THEN BLEND IN MELTED BUTTER; SETASIDE.

4

IN A LARGE BOWL, USING A PASTRY BLENDER, CUT IN 1 CUP FIRM BUTTER INTOREMAINING 4 CUPS FLOUR.

5

BLEND UNTIL BUTTER IS THE SIZE OF PEAS.

6

POUR YEASTBATTER OVER THE FLOUR MIXTURE.

7

GENTLY TURN THE MIXTURE OVER TO WET ALL THEFLOUR.

8

COVER AND LET REST FOR 4 HOURS TO 4 DAYS.

9

TURN DOUGH OUT ONTO FLOURED BOARD, PRESS INTO A COMPACT BALL, AND KNEADBRIEFLY TO RELEASE AIR.

10

DIVIDE INTO 4 EQUAL PARTS.

11

SHAPE ONE PART AT ATIME, LEAVING REMAINING DOUGH WRAPPED IN PLASTIC, IN THE REFRIGERATOR.

12

ON A FLOURED BOARD, ROLL 1 PART AT A TIME INTO A CIRCLE 17 AROUND.

13

USINGA SHARP KNIFE, CUT ROUND INTO 8 EQUAL PARTS.

14

FOR EACH CROISSANT, LOOSELY ROLL WEDGES TOWARD POINT.

15

SHAPE INTO A TIGHTCRESENT SHAPE AND PLACE SEAM SIDE DOWN ON AN UNGREASED BAKING SHEET.

16

REPEAT THE SAME PROCEDURE WITH THE REMAINING DOUGH AND PLACE ON BAKINGPANS 1 1/2 INCHES APART.

17

COVER LIGHTLY AND LET RISE UNTIL DOUBLED.

18

DO NOT PLACE IN WARM SPOT TOSPEED RISING, LET RISE AT ROOM TEMPERATURE.

19

BRUSH WITH EGG AND WATERMIXTURE.

20

BAKE AT 325 DEG F.

21

FOR 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.