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Christine's Wedding Brunch Croissants
Ingredients
2
T
yeast
2
cups
warm water
2
T
sugar
1
cup
melted butter
6
beaten eggs
1
cup
sugar
Instructions
Put yeast, water, and 2 T sugar in a bowl and let foam up.
Meanwhile, mix butter, eggs, and 1 cup sugar in a mixing bowl.
Add yeast mixture to it, then add 1 1/2 tsp salt and 8-10 cups flour.
Raise until double, punch down and refrigerate overnight.
Put in a BIG container and put something heavy on top.
In the morning, take it out and let it warm up a little.
Roll out to 1/4″ thick circles.
Spread with soft margarine.
Cut up like a pie and roll big end to small end.
Raise 4-5 hours covered and bake at 400 degrees for 8-10 mins.
Notes
courtesy of Christine Carey Fazulyanov