Breads - Croissants

Ingredients:

• 1 pkg. yeast
• 1 cup warm water
• 3/4 cup evaporated milk, undiluted
• 1-1/2 teaspoons salt
• 1/3 cup sugar
• 1 egg
• 5 cups unsifted flour
• 1/4 cup margarine, melted & cooled
• 1 cup firm margarine, refrigerator temperature
• 1 egg beaten with water
  

Instructions:

Soften yeast in warm water for 10 minutes. Add next 4 ingredients plus 1 cup of flour. Beat to make a smooth batter. Blend in melted margarine & set aside. In a large bowl cut the firm margarine into the remaining flour until the size of peas. Pour yeast batter over top & carefully turn with a spatula to blend, only until flour is moistened. Cover with plastic & refrigerate 4 hours or up to 4 days.

Remove dough to floured board. Press into ball & knead about 6 turns to release air bubbles. Divide into 4 equal parts. Work with 1 part, leaving remaining dough in fridge in plastic.
Roll dough into 17" diameter circle, cut into 8 equal pie shape wedges. Roll toward point & shape into a crescent. Place the croissants on ungreased sheet, allowing 1-1/2" space around each croissant. Cover & let rise about 2 hours, until double. Brush with egg & water mixture & bake at 350°F for 35 minutes, until brown.