1. Prepare the Yeast Batter

In a large bowl, dissolve the yeast in warm water. Once dissolved, add evaporated milk, salt, sugar, and 1 egg. Mix until all ingredients are well combined. Stir in 1 cup (99g) of flour and beat until you have a smooth batter. Blend in the cooled, melted butter. Set the batter aside.

2. Prepare the Dough

In a separate bowl, combine 4 cups (397g) of flour with the cold, firm butter cubes. Use a pastry blender or fork to cut the butter into the flour until the mixture resembles small peas or beans. Pour the yeast batter over the flour-butter mixture and gently mix just until the flour is moistened. Avoid overmixing. Cover the bowl with plastic wrap and refrigerate the dough for at least four hours or up to four days.

3. Shape the Dough

After chilling, lightly knead the dough on a floured surface for about 6 turns. Divide the dough into four equal parts. While working with one portion, keep the remaining dough covered in the refrigerator.

Roll out one portion of dough into a circle with a 17-inch (43cm) diameter. Cut the circle into eight wedges, like a pie. Spread almond filling on each wedge, then loosely roll each wedge from the wide edge toward the point, forming a crescent shape. Place the crescents on an ungreased cookie sheet, with the pointed end down, leaving about 1 1/2 inches (4cm) between each.

4. Let the Crescents Rise

Cover the crescents lightly with a towel and let them rise at room temperature for about 2 hours, or until doubled in size.

5. Bake the Crescents

Preheat your oven to 325°F (163°C). In a small bowl, whisk together the remaining egg and 1 tablespoon (14ml) of water to create an egg wash. Brush the top of each crescent with the egg wash. Bake for 20-25 minutes, or until the crescents are light golden brown.