Buns with boiled condensed milk

Today I have a baking recipe for sweet tooth - rolls with condensed milk from yeast dough. They are good for their softness, splendor and unusual filling, which does not in any way clog the taste of the buns themselves. Condensed milk needs to be boiled in advance and cooled. Or buy boiled - this option is suitable if you wanted to bake buns right now, and there is no time to wait until the milk is boiled. You can give them any shape: make the usual round, curls or the same as in the recipe. Plus sprinkle with sugar, coconut or butter crumbs after greasing with an egg.

The recipe for buns with condensed milk is simple. The main thing is to follow the rules for making yeast dough. Prepare all the products, give the yeast warmth for growth and knead the dough well.

Ingredients

To prepare yeast buns with boiled condensed milk you will need:

• milk - 100 ml;
• flour - 0.5 cups;
• fresh pressed yeast - 15 g;
• sugar - 1 tbsp. l;
• salt - 0.5 tsp.

• milk - 150 ml;
• flour - a little less than 3 glasses (or 420 g);
• egg - 1 pc;
• sugar - 100 g;
• butter - 60 g.

How to cook buns with condensed milk. Recipe

First of all, I prepare the products for the dough. I take out the butter and eggs, warm the milk until it feels pleasant warmth. For dough, mix yeast, salt and a spoonful of sugar. Rub in gruel.

Then I dilute it with warmed milk, pour in a little less than half a glass. I stir.

Pour sifted flour. A little, just to thicken the mixture to the consistency of sour cream. It took me half a glass.

I cover the dishes with dough with a lid, put in heat for 15-20 minutes. This time is enough for the yeast to “wake up” and start working. Opara quickly rises two to three times, becomes thick, loose.

Tip.  You can put near the battery or in a large bowl of hot water, a warm oven with the fire off.

I stir the rising dough until it becomes smooth.

Add sugar, combine with dough.

Cut the softened butter into slices and send in a bowl. If the oil does not have time to soften, I warm up for several seconds in the microwave until plastic.

I warm the remaining milk, pour it into the dough. I am mixing.

In a separate bowl, beat the egg until the yolk and protein mix. I pour it into a bowl with dough.

Sift flour, adding parts to the rest of the ingredients. I pour twice in a glass.

After mixing with the liquid components, a friable, lumpy dough is obtained. It will be soft, very sticky. You will need to add more flour, but the exact amount is difficult to say. Therefore, I do this: I sift a glass of flour into a separate container and pour a little from it into the dough when kneading.

You need to knead it for at least ten minutes, until it becomes homogeneous, plastic, very soft. I round into a ball. I grease the dishes, I stand the dough.

I cover. I leave it warm to rise for 1-1.5 hours. A well-risen dough will increase at least three times, it will be airy, magnificent.

I cut into pieces weighing about 60 grams. I got 12 buns and still have 300 grams of dough left over. From it I made, we love them very much. I roll up on the table into koloboks, cover with a film and leave for proofing for 20 minutes until doubled.

I roll the blank with a rolling pin to a thickness of 0.5 cm. On one side, I make cuts with a knife or scraper, not reaching the edge a bit.

On the free side I put the stuffed boiled condensed milk. About 1.5-2 teaspoons. But you can put more, I still have almost a third of the banks.

I cover the condensed milk with dough, gently curl it with a tight roll. I pluck the edges and seam tightly.

Tip.  Make sure that condensed milk does not leak during molding, then it will be difficult to pinch the edges.

Turn seam down. Slightly stretch the roll, fold the snail, fastening the ends. The thickness of the workpiece will turn out to be uneven - where the filling is higher, where it is smaller - thinner. Then, with the proofing, the buns are slightly aligned.

I transfer the buns to a baking sheet covered with paper. I spread it at a distance so that the dough has room to grow when proofed. I cover, let stand for half an hour. The oven will warm up to 180 degrees during this time. Before sending the buns to the oven, grease the top with a beaten egg.

Buns with condensed milk in the oven will be baked 25-30 minutes until a beautiful golden color. I bake for 20 minutes on the middle tier, then raise it higher to brown the top.

I give the ready-made buns to cool slightly on a baking sheet or transfer them to the wire rack, where they finally cool under a towel.

We still could not resist, and tried the buns with boiled condensed milk warm. Very tasty, soft, with a fluffy crumb and caramel flavor filling. Definitely recommend, the recipe is great! There will be questions - ask in the comments, I will try to respond promptly. Your Plyushkin.

Forming buns and a similar recipe can be seen in video format

Among the confectionery products made from yeast dough, buns with various fillings are very popular. Among them are buns with condensed milk, which are in great demand. For self-preparation of a beloved not only by children, but also by many adults, goodies, you can use the classic recipe for a rich yeast test. How to bake rolls with boiled condensed milk at home will be demonstrated in the workshop below.

Cooking toppings

Condensed buns require preliminary preparation of the filling. You can use condensed milk already created in industrial conditions, but many housewives prefer to cook this product on their own.

A jar of condensed milk should be placed in a container with cold water and, depending on the fat content of the product, cook it for 1.5 - 2.5 hours. It must be borne in mind that during the process of boiling milk, the water in the container selected for this will gradually boil away, so it will need to be periodically added. Otherwise, the milk at the top of the jar will not boil properly.

Butter dough ingredients

The classic recipe for yeast dough, from which you can cook 12 large rolls with the aforementioned filling, involves the use of the following ingredients:

1. a glass of milk;
2. a glass of sugar;
3. 1 kg of flour;
4. 100 g butter;
5. 20 g of fresh yeast;
6. 10 g of vanillin;
7. 2 eggs and 1 yolk;
8. a pinch of salt.

Features of the use of yeast

You should pay attention to an important nuance - the choice of yeast.

The vast majority of housewives prefer to use dry yeast. If you select this type of product, you need to measure 10 g for the specified amount of the remaining ingredients.

The process of making buns

Using the proposed recipe, buns with condensed milk are cooked for a total of 2.5 hours.

• First you need to dilute the yeast. According to prescription, for this purpose, milk is heated in a small container. It mixes sugar and a tablespoon of flour. Fresh yeast is crushed into the composition and the container is left in a warm place for a quarter of an hour. During this time, the yeast should form a magnificent cap.

• In another larger container, melted butter, eggs, salt and vanillin are placed.
• The mixture with the approached yeast is poured here and the components are gently mixed.
• Introducing portions of flour, knead a soft dough.

• The dough covered with a cloth is left for an hour in a warm place without drafts. Over the specified period, the dough will increase in size several times.

Butter or curd buns with boiled condensed milk is a favorite treat of many children and adults. There are many recipes for baking stuffed, but yeast dough rolls are considered a classic option. This dough is not only tasty and aromatic, but also made from available ingredients.

Ingredients

For buns, these products are needed:

• flour - 0.5 kg;
• sugar - 120 g;
• milk - 225 ml;
• butter - 100 g;
• chicken egg - 1 pc.;
• dry yeast - 20 g;
• sunflower oil for working with dough;
• boiled condensed milk - 1 can.

In order for the dough to turn out magnificent and tasty, it is worth adhering to a number of rules. So, for the product it is recommended to use fresh and high-quality products, and when working with the dough, you must follow the step-by-step recipe.

To make the baking airy and tasty, you need to follow the advice of confectioners:

• the flour is pre-sieved and only then introduced into the batch;
• before starting work, all products must be at room temperature;
• for filling it is enough to put 1-2 tsp. condensed milk (this parameter depends on the size of the intended baking);
• so that the product acquires a delicious golden crust, it is smeared with yolk before laying in the oven.

Such buns with condensed milk are perfect for breakfast, snack and any tea party. They are used both in cold form and in warm.

Recipe for rolls with condensed milk

The process of making pastry is quite simple, but it takes time and caution.

The cooking algorithm for a classic yeast dish is as follows:

According to this recipe, you can make buns with jam from yeast dough in the oven or with any other filling. Muffin is a win-win option for any sweet pastry.

For those people who can’t eat yeast dough, or simply do not like it, curd buns with condensed milk will be an excellent substitute. Their recipe is simple and takes less time.

The components are as follows:

• cottage cheese - 0.5 kg;
• chicken egg - 1 pc.;
• sugar - 2 tbsp .;
• vanilla sugar - ½ sachet;
• a pinch of salt;
• flour - 1.5 cups;
• boiled condensed milk.

These products are enough to make 9 pieces of medium-sized buns. Optionally, you can not add vanilla sugar to the dough or, conversely, sprinkle cinnamon on the blanks before baking. It all depends on everyone’s personal preferences.

Curd baking is prepared as follows:

1. Cottage cheese, egg, salt, plain and vanilla sugar are mixed in a separate container. All is well rubbed so that the mass becomes homogeneous.
2. Sifted flour is added to the billet and a gentle dough is kneaded.
3. The resulting mass is divided into 9 equal parts. These lobes are rolled up into balls. For convenience, the table and hands should be sprinkled with flour.
4. Each ball is crushed a little. Condensed milk (1 tsp) is placed in its center. Then form a ball again.
5. The resulting blanks are placed on a baking sheet with parchment paper. For baking curd dough, parchment does not need to be greased with oil. To prevent the workpiece from sticking, just lower the bottom of the ball into the flour.
6. The pan is sent to the preheated oven for 30-35 minutes. Curd products are baked at + 180 ° С. The finished dish is cooled and served with tea or coffee.

Using the classic recipe, delicious pastries with your favorite filling can be cooked at home, even without much experience in cooking.

• If you use homemade cow's milk, then you need to boil it for 1-2 minutes, then let cool to warm (36-38 C). Pasteurized store milk does not need to be boiled.
• For dough, mix all the ingredients listed in the recipe. Leave the dough on the table. Yeast should begin to work, and the mass will actively foam and rise. This will take from 15 to 25 minutes, provided that the average room temperature in the room is 23-25 \u200b\u200bdegrees. Time depends not only on temperature, but also on the quality of the yeast. After which we upset the mass and let it rise again. In total complexity, this process must be repeated three times.
• Add eggs, salt, sugar and lemon zest to the ripened dough, if desired, replace the zest with a bag of vanilla sugar. We mix everything.
• Sift flour to the bulk and knead the dough from 5 to 10 minutes until it becomes homogeneous and smooth. Hands this dough is kneaded according to the French technology with stretching and folding movements. I kneaded the dough with a hook nozzle in the kitchen processor.
  Add the softened butter and knead again, now twice as long. My dough was kneading at an average speed of 10 minutes.

• We leave the dough for 2-2.5 hours in a warm place to rise, it should increase at least four times.
• We crumble the risen dough, divide into 15 approximately equal pieces, roll up the balls. The weight of one ball is 52-54 grams.
• Let the balls rest for about 10 minutes, then form the buns with the filling. For the filling, fruit thick jam or jam is suitable. I use Toffee, something like boiled condensed milk.
• We spread the buns in a greased form with high sides, cover and leave for proofing for one hour. Buns should rise very well.

• Before baking, rolls can be greased with milk or a scrambled egg.
• We put in a preheated oven and bake at 180 degrees for about 20 minutes until golden brown.

• We take the baked buns out of the oven, let cool slightly, remove from the mold and sprinkle with powdered sugar while still warm. If desired, warm buns can be greased with butter.
• Let cool to the end and enjoy delicious yeast baking.

Video recipe: