PREP: 25 minutes CHILL: 12 hours RISE: 2 hours BAKE: 20 minutes at 325°F MAKES: 32 croissants

Shortcut Croissants

What You’ll Need

1 pkg. active dry yeast

1 cup warm water (105° to 115°)

5 cups all-purpose flour

¾ cup evaporated milk

⅓ cup sugar

1 egg

¼ cup butter, melted

1½ tsp. salt

1 cup cold butter

1 egg

1 Tbsp. water

How to Make It

1. In a medium bowl dissolve yeast in the 1 cup warm water. Add 1 cup of the flour and the next five ingredients (through salt); beat with a mixer on medium until smooth. Set aside.

2. Place the remaining 4 cups flour in a large bowl. Using a pastry blender, cut in the cold butter until pieces are the size of dry kidney beans. Add yeast mixture; stir just until evenly moistened. Cover and refrigerate at least 12 hours or up to 3 days.

3. Divide dough into four portions. On a lightly floured surface, roll one portion to a 14-inch circle (keep remaining portions chilled until needed). Cut circle into eight wedges. Starting at the rounded edge, roll each wedge loosely toward the point. Place, point sides down, 1½ inches apart on an ungreased baking sheet. Repeat with remaining dough. Cover; let rise in a warm place until nearly double in size (2 to 2½ hours). Preheat oven to 325°F.

4. In a small bowl beat the remaining egg and the 1 Tbsp. water together with a fork; brush over croissants. Bake 20 to 22 minutes or until lightly browned. Serve warm or cool on wire racks.

PER CROISSANT: 156 cal., 8 g fat (5 g sat. fat), 32 mg chol., 178 mg sodium, 18 g carb., 1 g fiber, 3 g pro.

Cut each dough circle into eight wedges. Roll up each wedge, starting from the wide end and rolling toward the point.