Now, at last, you can make these light, fluffy croissants without spending the usual laborious hours in the kitchen. These croissants are as light as air and the dough does not need to be folded or turned. Follow the instructions carefully and you will barely have to touch the dough until you are ready to roll it out.

1 package dry yeast
1/4 cup warm water (105°)
2 teaspoons sugar

4 cups flour
1/4 cup sugar
1/2 teaspoon salt

1 1/4 cups cold butter (2 1/2 sticks), cut into 12 pieces

3/4 cup cold milk
3 egg yolks, beaten

1 egg, beaten

In a glass measuring bowl, proof yeast, by stirring together yeast, water and sugar. Let stand for 10 minutes or until yeast is dissolved and mixture starts to foam.

In the large bowl of an electric mixer, place flour, sugar and salt. Add butter and beat until butter is the size of peas. Add yeast mixture, milk and eggs and beat until blended. In the same bowl, gather dough into a ball, cover it with plastic wrap and a towel and place in the refrigerator overnight.

Cut dough into fourths. Working one fourth at a time, roll it out on a floured pastry cloth to about a 6-inch circle. Cut dough into 8 triangular wedges (like a pie). Roll out each triangle to 1/8-inch thickness. Roll it up from the wide side toward center. Shape into a crescent and place on a greased cookie sheet. Continue with remaining dough. Cover crescents lightly with wax paper and let rise for about 1 hour. Brush them with beaten egg and bake at 350° for about 20 to 25 minutes or until tops are nicely browned. Yields 32 incredible croissants.

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