Quick Butter Croisssants (From Sunset’s Food Processor Cookbook 1978)

5 cups all-purpose flour, unsifted
1 cup butter, chilled
1 package dry yeast
1 cup lukewarm water
3/4 cup evaporated milk
1 1/2 tsp salt
1/3 cup sugar
1 egg
1/4 cup butter, melted and cooled
1 egg beaten with 1 TBS water

Fit metal blade in food processor; add 4 cups of the flour.  Cut butter in 1/2-inch squares and distribute over flour.  Process, using on-off bursts, until butter particles range from size of peas to dried beans.  Transfer to large mixing bowl.

Back in food processor, process yeast and water with 2 on-off bursts.  Add milk, salt, sugar, egg, the remaining 1 cup flour, and melted butter, and process until batter is smooth.  Pour over butter/flour mixture.  With spatula, carefully turn mixture over just until all flour is moistened.  Cover with plastic wrap and refrigerate for at least 4 hours, or up to 4 days.

Turn dough onto a floured board, press into a ball, and knead briefly to release air.  Divide dough into 4 equal parts.  Shape 1 part at a time, leaving remaining dough in refrigerator.

On floured board, roll 1 portion of dough into a 14-inch circle.  With sharp knife, cut into 8 equal wedges.  Loosely roll each wedge from wide end toward point.  Curve into a crescent and place, point-side down, on an ungreased baking sheet.  Repeat until all croissants are shaped and placed on baking sheet 1 1/2 apart all around.  Cover lightly and let rise at room temperature.  Do not speed rising by placing in warm spot.

When almost doubled (about 2 hours), brush with egg-water mixture. Bake at 325 for 35 minutes, or until lightly browned.

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