Quick Method Croissants
["1 pkg. active dry yeast", "1 c. very warm water (110~)", "3/4 c. evaporated milk", "1 1/2 tsp. salt", "1/3 c. sugar", "1 egg", "5 c. unsifted flour", "1/4 c. butter, melted and cooled", "1 1/2 c. firm, cold butter (3 sticks at refrigerator temperature), cut into 1/2-inch slices", "1 egg, beaten with 2 Tbsp. milk (for egg wash)"]
["In a bowl, soften yeast in warm water.", "Add evaporated milk, salt, sugar, egg and 1 cup of flour.", "Beat to make a smooth batter.", "Blend in the 1/4 cup melted butter and set aside.", "In another bowl, cut the 3 sticks firm, cold butter into remaining 4 cups of flour until butter particles are the size of almonds. Pour yeast batter over flour-butter mixture and carefully turn the mixture over with a rubber spatula to blend just until all flour is moistened.", "Cover with plastic wrap and refrigerate for at least 4 hours or up to 4 days."]
["active dry yeast", "very warm water", "milk", "salt", "sugar", "egg", "flour", "butter", "firm", "egg"]