Makes 32 crescents
|1||cup warm water (105° to 115°F)|
|1||package (1/4 ounce) active dry yeast|
|5-1/2||cups all-purpose flour|
|1||can (5-1/3 ounces) evaporated milk|
|1/4||cup butter or margarine, melted and cooled|
|1||cup cold butter or margarine, cut into 1/4-inch-thick slices|
|1||tablespoon cold water|
- Combine warm water and yeast in 1-quart bowl. Stir to dissolve yeast. Add 1 cup flour, evaporated milk, sugar, 1 egg and salt. Beat mixture with whisk to make smooth batter. Blend in melted butter. Reserve.
- Fit processor with steel blade. Measure 3 cups flour and cold butter slices into work bowl. Process on/off 15 to 20 times until butter is in pieces no larger than kidney beans. Transfer mixture to large mixing bowl. Stir in remaining 1-1/2 cups flour.
- Pour yeast mixture over flour mixture. Stir with wooden spoon or rubber spatula just until all flour is moistened. Cover tightly and refrigerate until thoroughly chilled, at least 4 hours or up to 3 days.
- Turn dough onto lightly floured surface. Knead about 6 times. Divide dough into 4 equal parts. Shape 1 part at a time, keeping others in refrigerator.
- Roll each part on well-floured surface into circle about 17 inches in diameter. Cut into 8 equal pie-shaped wedges. Roll up each wedge starting at wide end and rolling towards point. Place on ungreased cookie sheets about 1-1/2 inches apart. Curve ends of each roll to form crescent shapes.
- Cover loosely with plastic wrap and let stand in warm place (85°F) until doubled in bulk, 1 to 1-1/2 hours.
- Heat oven to 325°F. Beat remaining egg and cold water with fork. Brush mixture over each roll. Bake until golden, 20 to 25 minutes. Remove immediately from cookie sheets to wire rack. Serve warm.
Check out more recipes for French