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1
In a bowl, combine yeast with water.
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2
Add evaporated milk, egg, sugar, salt and 1 cup (225 ml) of the flour.
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3
Beat to a smooth batter and blend in 1/4 cup (60 ml) melted butter.
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4
In a large bowl, cut the 1 cup (225 ml) of firm butter into the remaining 4 cups (950 ml) of flour until pea-sized.
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5
Pour the yeast mixture over the butter-flour mixture and gently mix just until the flour is moistened.
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6
Cover with clear plastic wrap and refrigerate until well chilled, 4 hours to 4 days.
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7
Knead the dough on a floured board about 6 turns to release air bubbles.
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8
Divide the dough into 4 equal parts.
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9
Keeping the other parts refrigerated, roll one part into a 15 inch diameter circle, then cut into 8 equal wedges.
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10
For each croissant, roll wedges toward the point.
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11
Gently turn the ends toward the center to form a crescent.
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12
Place on an ungreased baking sheet with the point down, about an inch apart.
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13
Repeat with remaining parts.
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14
Cover the croissants with a clean tea towel and let rise at room temperature.
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15
When almost doubled in bulk (about 2 hours) brush them with a mixture of the 1 beaten egg and 1 tbsp (15 ml) water.
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16
Bake at 325 degrees (175 C.) for 35 minutes.
