Quick Method Croissants

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.