Easy Croissants

Directions

Stir warm milk and sugar together.

Add yeast.

Let stand 10 minutes.

Stir well. Add flour; beat well.

Add milk, sugar and egg.

Beat until smooth.

Add butter; beat and set aside.

In a large mixing bowl, place the 4 cups of flour and the chilled butter.

Cut butter into flour until pieces are the size of beans (not too small).

Pour the liquid batter into the flour mixture; stir until moistened.

Cover the bowl with plastic wrap.

Refrigerate for at least 4 hours or overnight.

Remove from refrigerator.

Press into a compact ball on a floured board and divide into 4 parts.

Roll each into a circle 12 inch or 16 inch.

Cut each circle into 6 or 8 pie-shaped wedges.

For each croissant roll a wedge towards the point.

Shape into a crescent and place on ungreased baking sheet.

Let rise at room temperature until doubled.

(May take 2 hours or more).

Brush each with egg beaten with cold water.

Preheat oven to 400℉ (200℃).

Place croissants in oven.

Lower temperature to 350℉ (180℃) and bake for 15 to 20 minutes until golden.