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