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
1/4 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.