Instructions: Fit metal blade in processor. Add 4 cups of the flour. Cut butter in 1/2 inch squares and distribute over flour. Process, using on-off bursts, until butter particles range from the size of peas to dried beans. Transfer to large mixing bowl.

Process yeast and water with two on-off bursts. Add milk, salt, sugar, egg, the remaining 1 cup flour and melted butter, and process until batter is smooth.

Pour over butter-flour mixture. With spatula, carefully turn mixture over just until all flour is moistened. Cover with plastic wrap and refrigerate for at least four hours, or up to four days.

Turn dough onto a floured board, press into a ball and knead briefly to release air. Divide dough into four equal parts. Shape one part at a time, leaving remaining dough in refrigerator.

On a floured board, roll one portion of dough into a 14 inch circle. With sharp knife, cut in eight equal wedges. Loosely roll each wedge from wide end toward point. Curve into a crescent and place, point side down, on an ungreased baking sheet.

Repeat until all croissants are shaped and placed on baking sheet 1 1/2 inches apart all around.

Cover lightly and let rise at room temperature in a draft-free place. Do not speed rising by placing in warm spot.

When almost doubled, about two hours, brush with egg-water mixture. Bake in a 325 degree oven for 35 minutes or until lightly browned.

Serve warm or let cool on racks.

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