Fool-Proof Croissant

1. 1

   In bowl, let yeast soften in water. Add milk, salt, sugar, egg and 1 cup of the flour. Beat to make a smooth batter, then blend in melted butter; set aside.

2. 2

   In a large bowl, cut the 1 cup firm butter into remaining 4 cups flour until butter particles are the size of dried kidney beans. Pour yeast batter over top and carefully turn mixture over with a spatula to blend just until flour is moistened.

3. 3

   Cover with plastic wrap and refrigerate for at least 4 hours, or up to 4 days. Remove dough to a floured surface, press into a compact ball and knead about 6 turns to release air bubles.

4. 4

   Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough, wrapped in clear plastic in refrigerator. Roll 1 part of dough into a circle 17 inches in diameter. Using a sharp knife, cut circle into 8 equal-size, pie shaped wedges.

5. 5

   Loosely roll each wedge toward its point. Shape each roll into a crescent and place point down on a foil-lined baking sheet. Allow about 1 1/2 inches of space around each roll. Cover lightly and leave at room temperature in a draft-free place. When almost double in size, about 2 hours, brush with egg-water mixture. Bake at 325 degrees for about 35 minutes. Serve warm.

* Per serving · 4 servings · Values may vary.

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