In Soviet times, every housewife knew how to cook dough for nuts with condensed milk, because it was almost impossible to find a more affordable dessert. In addition, the delicacy has always turned out to be very tasty and won the heart of more than one sweet tooth. Now it has become even easier to cook nuts with condensed milk, because a lot of modern equipment has appeared for these purposes. At the same time, the dough practically did not change in composition. Nevertheless, for lovers of experiments, there are also new culinary ideas for this dish.

The classic recipe for dough for nuts with condensed milk is based on butter or margarine. The composition also includes eggs, flour, sugar and slaked soda. You can diversify the traditional dessert by adding sour cream, mayonnaise, vanilla sugar, starch, etc. to the dough. There are also lean recipes in which you can do without animal fats and eggs.

Preparing the dough for nuts with condensed milk is extremely simple - all the ingredients are combined together and rolled into a tight ball. Next, just pinch off small pieces from it to form cookies. Usually the dough is very soft and elastic, so it is easy and pleasant to work with it.

In order to make cakes in the form of nuts, first prepare the dough and bake it in a special hazelnut. It can be electric or conventional, designed for cooking dessert using a gas burner. Only after the dough for nuts with condensed milk is completely ready, the filling is added to it.

The secrets of making the perfect dough for nuts

Dough for nuts with condensed milk is a simple shortcrust pastry that even an inexperienced cook can handle. Depending on the chosen recipe, it will turn out soft or crispy. To understand how to make dough for nuts with condensed milk, you just need to look into secret cookbooks or remember the following recommendations:

Secret number 1. Before putting the dough for nuts with condensed milk into a metal mold, grease it with vegetable oil in all recesses, as well as between them.

Secret number 2. Whatever ingredient is indicated in the recipe - margarine or butter - you can safely replace one with the other in equal proportions without any damage to the nuts with condensed milk.

Secret number 3. To make chocolate cookies, just add a little cocoa to the dough for nuts with condensed milk.

Secret number 4. The dough for nuts with condensed milk is also suitable for other desserts that are baked in special molds like hazelnuts. It can be mushrooms, bears, etc.

Secret number 5. If necessary, slaked soda can be replaced with ready-made baking powder from a bag.

Secret number 6. To make the nuts more tender and airy, just sift the flour through a sieve before cooking. This simple procedure significantly changes the consistency of the dough.

Nuts are always prepared from shortcrust pastry, but it also has many varieties. In this recipe, sour cream is added to the composition, so the finished cookies will be more tender. All products for the test must be at room temperature. This is especially true for margarine. Since there is already enough fat in the dough, you can grease the hazelnut only before the first batch of cookies. If we are talking about a conventional non-electric form, do not forget to turn it with different sides to the burner during the baking process.

Ingredients:

• 3 cups flour;
• 100 g sour cream;
• 3 eggs;
• ¼ cup sugar;
• 100 g margarine;
• 1 tsp soda;
• Vinegar.

Cooking method:

1. Cut the butter into small cubes, beat the eggs together with sugar until the grains dissolve.
2. Sift flour into a deep bowl, put eggs and butter in it, mix well.
3. Introduce sour cream and soda slaked with vinegar into the dough.
4. Knead a soft and non-sticky dough, roll it into a ball.
5. Separate the required amount of dough from the resulting ball and put it into molds.

Interesting from the network

Traditionally, nuts are prepared in special metal molds, which many have left since Soviet times. It is not difficult to handle them - the main thing is to make the dough of the right consistency and decompose it into special recesses. As a result, the nuts will be ruddy and crumbly, and thanks to the vanilla, they will also acquire an appetizing sweet aroma. It is not necessary to separate the yolk from the protein, but this way the dough will turn out more magnificent and tender.

Ingredients:

• 1 ½ cups flour;
• 1 egg;
• 125 g butter;
• ¼ cup sugar;
• ¼ tsp soda;
• 1 g vanillin;
• 1 pinch of salt;
• Vinegar.

Cooking method:

1. Divide the egg into yolk and protein, pour sugar into the yolk and grind.
2. Cut the butter into cubes and mix it with flour, grind the mixture by hand to a state of fine crumbs.
3. Pour vanillin and salt to the flour crumbs, mix.
4. Beat the protein in a fluffy foam and add it to the yolks, mix gently until smooth.
5. Pour soda quenched with vinegar to the yolk and protein.
6. Mix the flour with the egg mass, knead the dough by hand so that it does not stick to your hands (if necessary, add a little flour).
7. Keep the dough in the refrigerator for 30 minutes and start baking nuts with condensed milk.

For some reason, most sweet tooth prefer nuts with a harder base, but there are those who love soft cakes. To satisfy their taste, you need to make major changes to the classic recipe. So, part of the flour is replaced with starch, and instead of sour cream, a slightly unusual ingredient for sweet pastries is added - mayonnaise. Cookies prepared according to this recipe literally melt in your mouth, it turns out very tasty and tender. You can use any known fillings for it, as is the case with classic nuts.

Ingredients:

• 300 g flour;
• 150 g of starch;
• 100 g butter;
• 100 g of mayonnaise;
• 150 g of sugar;
• 1 tsp slaked soda;
• 2 eggs.

Cooking method:

1. Using a mixer or whisk, beat the eggs and sugar.
2. Soften the butter and add to the eggs, put the mayonnaise there.
3. Beat again a little, then add starch and slaked soda to the resulting mass.
4. Sift the flour and gradually introduce into the dough, adjusting its density by eye.
5. Pinch off small pieces of dough, shape them into balls and send them to a baking dish.

The electric hazelnut maker greatly simplifies the process of preparing nuts with condensed milk. In order for the dough to bake well, you do not have to stand at the stove and constantly turn the cookie cutter. The only drawback will be a longer baking time, but the cookies themselves fit into the mold much more than in the case of the Soviet "aggregates", so this will not cause any particular inconvenience. In order to get the classic taste and look of nuts at the same time, the dough for them must be made exactly according to this recipe.

Ingredients:

• 3 cups flour;
• 3 eggs;
• 200 g margarine;
• 150 g of sugar;
• 1 pinch of salt;
• ½ tsp baking powder.

Cooking method:

1. Break the eggs into a deep plate, add salt and sugar to them.
2. Beat the eggs well and put margarine heated to room temperature to them.
3. Pour flour and baking powder there, knead the dough thoroughly with your hands until completely homogeneous.

Now you know how to make dough for nuts according to the recipe with a photo. Bon appetit!

The taste of nuts with boiled condensed milk is familiar to every child and adult since childhood. This delicacy has become an adornment of both evening tea drinking and the festive table. Today, such cookies are more often bought in the store, only the taste of homemade cakes is much better. For this reason, it is worth considering ways to cook nuts with condensed milk in a hazel at home.

Recipe for dough for nuts in hazelnut

Even in Soviet times, almost any housewife knew the recipe for nuts in a hazel according to GOST, and not just one, but several at once. The classic version uses butter or margarine. Additional ingredients are flour, eggs, slaked soda and sugar. Over time, more options for preparing dough for such a delicacy appeared, and they began to make it on sour cream, starch, mayonnaise and vanilla sugar. In addition, there are lean desserts where animal fats and eggs are excluded.

In general, shortbread dough is always used for nuts. There is only one condition - margarine, butter and all other ingredients must be at room temperature. For the preparation of cakes, a special form is used - hazelnut. It can be conventional, used back in the USSR for gas cooking, or a more modern electric one. Any of them must be greased before the first batch of cookies. In the case of a non-electric form, it is necessary during baking to periodically turn it with different sides to the gas.

In the recipe for nuts, there are several simple steps:

• mixing all ingredients;
• rolling the dough into a tight ball;
• the formation of halves of cookies;
• baking process;
• adding boiled condensed milk to the delicacy.

Classic dough for nuts with condensed milk

In the old traditional recipe for nuts, the dough is prepared on the basis of butter. It will take about 250 g. The list of other components is as follows:

• soda - 0.25 tsp;
• egg - 2 pcs.;
• salt - a pinch;
• flour - 3 tbsp.;
• sugar - 0.5 tbsp.;
• vinegar or lemon juice - 2-3 drops to extinguish soda.

The cooking process is carried out step by step according to the following instructions:

1. Take a saucepan where melt the butter, instead of which you can use margarine. Another way is to leave it to lie down at room temperature or grate it.
2. Beat eggs with sugar using a mixer, blender or whisk.
3. Use lemon juice or vinegar to extinguish soda.
4. Combine the components listed in the previous paragraphs, then mix everything until a homogeneous consistency.
5. Continuing to stir, gradually add flour. Knead the dough thoroughly. It should be oily, soft and elastic.

mayonnaise dough recipe

The following recipe for nuts with boiled condensed milk in hazelnut involves the use of mayonnaise or sour cream for dough. In addition, they can be added together by dividing the required amount in half. The list of required components includes the following:

• sugar - a quarter of a glass;
• baking soda - 1 tsp, which must be extinguished with vinegar;
• mayonnaise and sour cream - 100 g or 50 g each;
• butter - 100 g;
• egg - 2 pcs.;
• flour - 2.5-3 tbsp.

If the products are ready, then you can start preparing the dough according to the following instructions:

1. Using a mixer, beat eggs with sugar. Immediately cut the butter into pieces.
2. Add sour cream and slaked soda to beaten eggs, and then melted butter. Mix.
3. Gradually add flour to the mixture, stirring constantly.
4. Knead the dough until soft and not very hard, so that you can easily pinch off a piece from it.

How to bake nuts in a hazel oven on the stove

You can choose the dough recipe for such a delicious treat from the above. From there you can also take a list of products for the test. For the filling you will need the following:

• butter - 50-100 g;
• a can of boiled condensed milk - 1 pc.;
• walnuts - 200 g (optional).

From the listed ingredients, you need to prepare a cream, with which the cookies themselves are then filled. To do this, you need to do the following:

1. Melt the butter over low heat, mix it with condensed milk.
2. Grind the nuts to a powder using a coffee grinder, or add them whole.
3. Combine all ingredients and mix.

If the dough and filling for the recipe for nuts with boiled condensed milk in hazel are ready, then you can proceed to the last step. In a simple form on the stove, the delicacy is prepared as follows:

1. Pinch off small pieces from the dough, form balls of such a size that would fit the hazelnut. The recommended diameter is about 2 cm.
2. Put the mold on the fire, grease the recesses inside it with vegetable oil, you also need to do with the bulges on top.
3. Put a ball into each small container, then close the hazel nut and hold the handles tightly for some time so that the dough takes the necessary form of halves. Release the air after a couple of seconds. Then hold the handles again for about a minute, and then leave the dough for a few more minutes.
4. Turn the form over with the other side to the gas. Wait 3-5 minutes.
5. After removing the device from the heat, remove the halves with a fork, send the next batch.
6. Stuff the cookies with a cream prepared in advance from boiled condensed milk, grease the edges with it, then blind the parts together.

Nut recipe for electric hazelnut

To prepare shortbread crumbly cookies in the form of nuts, you can also use an electric hazelnut maker, because some recipes with boiled condensed milk have been specially developed for it. Almost all models of such a device are equipped with a thermostat that changes the heating temperature from 200 to 250 degrees. In general, the electric oreshnitsa consists of 2 working panels connected by a hinge, with built-in baking molds. The first step in preparation is to knead the dough according to one of the instructions above. Next, the filling is made from the following ingredients:

• boiled condensed milk - 0.2 kg;
• crumbs from baking dough - optional;
• butter - 0.1 kg.

The recipe for nuts with condensed milk in hazel includes the following steps:

1. Set the oven temperature to 200 degrees. If there is no such function, then you just need to check the readiness of the halves more often.
2. Pinching off pieces of dough, make balls, which are then placed in the cells of the electric nut rack.
3. Cover with a lid, after 1.5-2 minutes check readiness. If it's not done yet, leave it for the same amount.
4. Remove all halves with a spatula and place on a paper towel.
5. Combine all the ingredients for the filling, fill the cakes with it.

Video: how to cook nuts with boiled condensed milk

Calories: Not specified
Time for preparing: Not specified

How much joy there was in our house when my mother baked delicious Nuts cookies with condensed milk for the holidays! And now it always becomes brighter and happier in the house if I bake a wonderful treat for my family. I have been baking nuts with condensed milk for a long time according to the old recipe that I got from my mother, and I never change it. The cookies turn out to be simply delicious and time does not spoil it, but on the contrary, nuts become more and more desirable every year, because you can’t buy such tasty ones on sale, and homemade cakes are so rare that my family always thank me for cookies "Nuts" with condensed milk. An old recipe is worth a new ten! Try to do it too, let there be a lot of sweet desserts on your table both on weekdays and on holidays.



Required products:

- 2 pieces of chicken eggs;
- 1 glass of granulated sugar;
- ½ tsp. l. baking soda slaked with vinegar;
- 250 grams of margarine or butter;
- 3-4 cups of flour;
- 1 can of boiled condensed milk.

Recipe with photo step by step:

I stir sugar with soft, melting margarine (or butter). Sometimes I just leave margarine on the table for the night, and in the morning I start preparing nuts.




I beat two chicken eggs (whites and yolks) into the dough. Eggs can be taken out of the refrigerator a couple of hours before cooking. All components for the recipe are desirable to be at the same temperature. Then the dough will be obedient.




I pour in a little flour, literally one spoon at a time, and stir the dough. First I add two cups of flour, and then carefully mix in the rest. Three glasses definitely go away, but look at the fourth by consistency. The dough should not be runny or too tight. It should be elastic and such that balls are easily molded from it.




I add soda quenched with vinegar. Do not be alarmed if the process is active, it should be so.






I knead a tight dough and roll small balls out of it, a little smaller than a walnut. If the dough is cooked correctly, then it will not even stick to your hands.




I put the dough in a special Soviet hazelnut maker and bake the nuts. The form should already be warmed up by this time. I hold this form over the burner and bake nuts. Baking nuts takes no longer than 2 minutes on each side. The hazel form has become scarce in modern times, but still there are grandmothers who sell them in the markets. Please buy this form.




Take out the ruddy halves of the nuts carefully so as not to burn your hands. I just pry with the tip of a knife and the nuts themselves fall into the plate.




I put all the nuts on a large plate to cool.






When the nuts are completely cool, I fill them with boiled condensed milk. Condensed milk should be only natural. If you buy an unnatural product, then you simply cannot cook such condensed milk. Condensed milk from vegetable fats is not boiled and remains liquid even after 5 hours of cooking. Natural condensed milk is boiled literally in 40 minutes, maximum 1 hour and becomes thick. You can make according to our recipe if you have the desire and time.




I glue two halves of nuts with condensed milk to make a nut.




Nuts with condensed milk should soak and stand for at least 5-6 hours.
If you have enough patience, then wait for this time, and then brew fresh tea and call everyone to the table! My kids eat them within 20 minutes of cooking.

"Nuts" with condensed milk is one of the most favorite treats for children and adults. In Soviet times, they were almost the only sweet that turned even an ordinary tea party into a real holiday. Possessing an unsurpassed taste, these cookies have no analogues, and in the store this delicacy is very different from home baking. How to cook real classic "nuts" with condensed milk?

How to cook dough for classic "nuts" with condensed milk

To prepare the dough, you will need the following ingredients:

• butter or margarine - 250 grams;
• flour - 3 cups;
• egg - 2 pieces;
• sugar - ½ cup;
• soda - ¼ teaspoon;
• lemon juice or vinegar - to extinguish soda;
• salt - a pinch.

1. Melt butter or margarine in a saucepan. You can also simply soften them, leaving them for a while at room temperature, or grate them on a coarse grater.
2. Beat eggs with sugar, you can use any suitable household appliances for this.
3. Quench soda with vinegar or lemon juice.
4. Mix butter or margarine, egg with sugar and soda, salt the mixture and mix the whole mass until a homogeneous consistency is obtained.
5. Gradually add flour to the dough, constantly stirring the mixture.
6. Knead and knead the dough well, it should turn out soft, oily and elastic.

How to prepare the filling for classic "nuts" with condensed milk

To prepare the filling, you will need the following ingredients:

• a can of condensed milk - 1 piece;
• walnuts - 200 grams;
• butter - 50 - 100 grams.

Prepare cookie dough as follows:

1. Remove the label from the jar of condensed milk, holding it under hot water, place it in a saucepan. Pour enough water to completely cover the jar and put on fire. When the water boils, reduce the heat and cover the pot with a lid to prevent the water from evaporating. We boil condensed milk on low heat for two hours, constantly making sure that the water boils slightly and completely covers the jar.
2. Melt the butter over low heat and add to the boiled condensed milk, you can simply put it in the hot condensed milk.
3. We grind the walnuts in a coffee grinder to a powdery state and add to the boiled condensed milk with butter, mix everything well, best with a mixer.

How to cook classic "nuts" with condensed milk

Prepare cookies in the following way:

1. Roll the dough into balls of the required size - such that it optimally fits the baking dish you are using. In Soviet times, they used the usual, simplest "hazelnuts", for them the optimal size was dough balls with a diameter of 2 centimeters.
2. Put the "hazelnut" on the fire, open the lid and grease each indentation with vegetable oil, as well as each bulge at the top - this will provide you with a perfect backlog of cookies from the mold.
3. We put a ball of dough into each recess and close the lid of the form. For some time, we hold it tightly by the handles so that the dough is evenly distributed in shape and takes the desired form of “nut” halves. If the “hazelnut” is warmed up well, after a few seconds of pressing, be sure to release the air from it and squeeze the handles again. Keep them for about a minute, then you can leave them to bake on their own. Cookies are baked very quickly on a preheated "nut rack" - no more than a few minutes.
4. When the cookies are baked on one side, the “hazelnut” should be turned over to the other side and baked for a couple more minutes.
5. Remove the mold from the heat, remove the cookies with a fork and load a new batch.
6. When all the halves of the "nuts" are ready, it is necessary to put the filling in each half and glue them together, after coating the edges of each half for better adhesion.

Some nuances in the preparation of classic "nuts" with condensed milk

1. In the classic recipe, margarine was originally used, it gave the liver a special flavor. But most likely, its presence in the composition of this delicacy in Soviet times was due to just a banal deficit. It was difficult to find butter on store shelves, but today it is still used more often.
2. Although walnuts were previously present in the recipe for making "nuts", they were rarely used. Usually limited to one condensed milk. Today, the filling is much more diverse: peanuts, raisins, prunes, candied fruits, chocolate, liquor, cognac, cocoa are added to condensed milk.
3. Today, the usual "hazel" pans that were used in Soviet times are already used much less frequently. They were replaced by a more modern version - electric waffle irons "Oreshek", which quickly and easily allow you to cook your favorite cookies.

Prepare an amazingly delicious treat and enjoy it with the whole family, or invite guests - everyone will be very happy with such a treat.

I am happy to share with you cookie recipe "Nuts" with condensed milk, which I redid from non-vegetarian, that is, this option is prepared without eggs. I think for many, these nuts are associated with childhood, because in Soviet times it was a favorite delicacy of children.

Despite the absence of eggs in the dough, the cookies turn out just wonderful - not hard, crispy and very tasty. I make the filling for it from boiled condensed milk, butter and walnuts. You can fill the nuts with just boiled condensed milk, but then the dough needs to be made smaller, because one jar of milk is not enough for so many shells.

You need to bake these cookies in a special frying pan (I think many have had it since Soviet times) on a stove or in an electric hazelnut.

Cookies "Nuts" with condensed milk

Composition:

Dough:

• 250 gr. butter (or margarine)
• 3 cups flour
• 100 ml sour cream
• 1/2 cup sugar
• 1/2 teaspoon soda (slaked)

Cream:

• 1 can of condensed milk
• 100 gr. butter
• 3/4-1 cup walnuts

1. Cook a jar of condensed milk in a saucepan with water for 3 hours, cover with a lid, periodically adding water (the water should completely cover the jar). Or buy boiled condensed milk right away, but the main thing is to choose a good one.
2. Make a dough by mixing softened butter, sour cream, sugar, soda quenched with vinegar or lemon juice, and gradually adding flour. You should have a soft dough (you may need less flour, don't use all of it at once!).

   Dough for nuts

3. Grease the hazelnut with oil and heat it up.
4. Make small balls of dough. After the first batch of cookies, you will understand what size you need to take a piece of dough so that it is not too much and not too little. For my hazel (Soviet) balls Ø 2 cm are ideal.

   Pieces of dough

5. Transfer the dough into a bowl. In the flower, which is in the middle, you need to put a larger ball.

   

6. Close and bake on the stove over medium heat, first on the side where the recesses are (2 minutes), and then on the other side (1 minute). Slightly open and see if the cookies are golden brown, then they are ready.

   Baking nuts

7. Pour the finished shells into a bowl. When it cools down a little, carefully break off the excess edges, if any.

   Ready shells for nuts with condensed milk

8. When the condensed milk has cooled, open the jar and transfer the milk to a bowl. Add crushed toasted walnuts, softened butter and crushed cookie crumbs.

   Cream preparation

9. Mix everything well.

   Cream for nuts

10. Fill the shells with cream (without a slide) and connect with each other.

    Cookies "Nuts" with condensed milk is ready

That's all! As you can see, nothing complicated. I think this cookie is worth it to cook it and remember your childhood :).

P.S. If you liked the recipe, do not forget, as there will be a lot of delicious things ahead.

Bon appetit!

Julia recipe author