Quick Croissants - cooking recipe

Ingredients

1 pkg. dry yeast
1 c. warm water
3/4 c. evaporated milk
1 1/2 tsp. salt
1/3 c. sugar
1 egg
5 c. all-purpose flour
1/4 c. melted butter, cooled
1 c. firm butter
1 egg, beaten with 1 Tbsp. water

Preparation

Soften yeast in warm water.
Add milk, salt, sugar, egg and 1 cup flour.
Beat until smooth.
Blend in melted butter; set aside. In a large bowl, cut the butter into 4 cups of flour until the size of dried kidney beans.
Pour yeast batter over the top and carefully turn mixture over with spatula to blend, just until flour is moistened.
Cover with plastic and refrigerate 4 hours to 4 days.