Buns with boiled condensed milk

Buns with boiled condensed milk

• How to cook
• Video
• Similar Recipes

Ingredients

• drink – 150 ml.
• milk – 100 ml.
• testicle – 2 pcs. (1 for dough + 1 for greasing buns)
• butter – 70 gr.
• sugar – 5 tbsp.
• dry yeast – 1 tbsp.
• vanillin – 1 sachet
• salt – 0.5 tsp.
• flour – 500 gr.
• sweet powder - for sprinkling
• boiled condensed milk - for the inside

Step-by-step manufacturing recipe

In a small bowl, mix yeast, a couple of tablespoons of flour and 1 tbsp. Sahara.

Then dilute this mixture with warm milk, knead until smooth and leave the bowl for literally 10-15 minutes - you need to give the yeast time to work.

As soon as the mass has grown into a fluffy hat, it can be used.

In a larger bowl, grind the egg with the remaining sugar, salt and vanilla.

Pour in warm kefir and our lush yeast mass.

Mix everything with a whisk until smooth.

Add the sifted flour in parts; you should end up with a heterogeneous lump of medium-density dough.

At this stage, add warm melted butter to the dough - pour it into a bowl and begin to knead the dough thoroughly, adding flour if necessary.

The result is a very soft, elastic dough.

We round it, cover it and leave it warm for about an hour.

During this time, the dough should double in size.

Knead the dough and divide into 12 equal parts.

We round each one, after which we roll it into a wide flat cake.

Flatbread thickness: 3-4 mm. On one part of the flatbread, stepping back about 5 mm from the edge, place a strip of inside - 1-2 tsp. boiled condensed milk.

There is no need to put a lot of condensed milk - it will be difficult to hide it in the dough.

On the other part of the flatbread we make vertical cuts, approximately 6-7 mm wide.

Cover the filling with dough.

Please note that the slots end approximately a centimeter from the edge!

Carefully pinch the seam.

And we form a flower: we turn the roll with the seam inward, stretch it slightly so that it becomes the same thickness along the entire length, and connect the ends together, hiding the place of fastening down or inward.

Place the buns on a baking sheet lined with baking paper.

Let them stand for about 20 minutes, brush with egg and place in an oven preheated to 180 degrees.

Buns are baked with boiled condensed milk for about 30 minutes.

Remove the finished buns, let them cool a little and sprinkle them with powdered sugar.

Video recipe

Buns with boiled condensed milk

Now I have a baking recipe for those with a sweet tooth - buns with condensed milk made from yeast dough. They are not bad because of their softness, fluffiness and unusual interior, which does not in the least overwhelm the taste of the buns themselves. Condensed milk must be cooked in advance and cooled. Or buy boiled ones - this option is suitable in this case if you want to bake buns right now, and there is no time to wait for the milk to boil. They can be given any shape: create ordinary round ones, squiggles, or the same as in the recipe. Plus sprinkle with sugar, coconut flakes or butter crumbs after brushing with egg.

The recipe for buns with condensed milk is easy. The main thing is to follow the rules for making yeast dough. Prepare all the ingredients, give the yeast heat to grow and knead the dough well.

Ingredients

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

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

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

How to cook buns with condensed milk. Recipe

First I prepare the ingredients for the test. I take out the butter and eggs, heat the milk until it feels pleasantly warm. For the dough, I mix yeast, salt and a spoonful of sugar. I grind it into pulp.

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

I add the sifted flour. Just a little bit, just to thicken the mixture to a sour cream mixture. It took me half a glass.

Cover the bowl with the dough and place it in a warm place for 15-20 minutes. It’s still enough for the yeast to “awaken” and start working. The dough will quickly rise two to three times and become thick and loose.

Advice. You can place it near the radiator or in a huge bowl of hot water, or in a warm oven with the heat turned off.

I stir the risen dough until it becomes smooth.

I add sugar and combine with the dough.

Cut the softened butter into pieces and place in a bowl. If the butter has not yet softened, I heat it in the microwave for a few seconds until it becomes plastic.

I heat the remaining milk and pour it into the dough. I stir.

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

I sift the flour, adding it in parts to the rest of the ingredients. I pour it into the glass twice.

After mixing with watery ingredients, you will get a loose, lumpy dough. It will be soft and very sticky. It will be useful to add more flour, but it is difficult to say exactly how much. That’s why I do this: I sift a glass of flour into a separate container and little by little add it to the dough when kneading.

You need to knead it for at least 10 minutes until it becomes homogeneous, plastic, and very soft. I round it into a ball. I grease the dishes with oil and transfer the dough.

I'm covering it. I leave it in a warm place to rise for 1-1.5 hours. A perfectly risen dough will rise at least three times in size and will be airy and fluffy.

I divide it into pieces weighing about 60 grams. I made 12 buns, and still had 300 grams of dough left. I used it to make cinnamon rolls and we love them. I roll them into koloboks on the table, cover them with film and leave them to proof for 20 minutes until they double in size.

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

On the free side I put the filling from boiled condensed milk. Approximately 1.5-2 teaspoons. But you can put in more; I still have almost a third of the jar left.

I cover the condensed milk with dough and carefully roll it into a tight roll. I pinch the edges and seams tightly.

Advice. Make sure that the condensed milk does not leak out during molding; later it will be difficult to seal the edges.

I turn it seam side down. I stretch the roll a little, roll it up like a snail, fastening the ends. The thickness of the workpieces will be uneven - where the inside is higher, where there is less, thinner. Later, when proofing, the buns will not even out much.

Transfer the buns to a baking sheet lined with paper. I spread it out at a distance so that the dough has room to grow during proofing. I cover and let it sit for half an hour. During this period of time, the oven will heat up to 180 degrees. Before putting the buns in the oven, brush the top with beaten egg.

The buns with condensed milk will be baked in the oven for 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 let the finished buns cool slightly on a baking sheet or transfer them to a wire rack where they cool completely under a towel.

We still couldn’t resist and tried the warm buns with boiled condensed milk. Very tasty, soft, with a shaggy crumb and inside with a caramel taste. I definitely recommend it, the recipe is good! If you have any questions, ask them in the comments, I will try to answer promptly. Your Plyushkin .

You can watch the molding of buns and a similar recipe in video format

Buns with boiled condensed milk and streusel

Ingredients

Butter – 50 g

Fresh yeast – 30 g

Vegetable oil – 3 tbsp.

Boiled condensed milk – 320 g

Streusel:

Butter – 20 g

• 999 kcal
• 2 hours
• 10 min.
• 2 hours 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

Lovers of yeast baked goods should enjoy the soft, feather-like buns with boiled condensed milk and streusel.

For their production, it is best to use the freshest yeast. No matter how delicious baking with dry yeast turns out, the dough varies significantly. At least for me this is noticeable.

We will not abuse it, everything is great in moderation, but we are very willing to bring satisfaction to our family, especially on huge Orthodox holidays. My mother always baked pies for Christmas and Epiphany, and I try to honor my family traditions.

Take all the products listed, they should be at room temperature. Warm the milk slightly.

Dissolve the yeast in lukewarm milk, adding a teaspoon of sugar. We take milk from the full amount. Wait 5 minutes for the reaction to begin. Usually you can't expect any bubbles.

Pour the milk into a container for kneading dough, add sugar, salt, vegetable oil. Beat in one egg and mix the resulting liquid well with a whisk.

Then add softened butter, pour in the yeast, and stir well again.

Add flour and vanilla evenly and knead into a soft dough.

The dough comes out practically not sticking to your hands. Be sure to knead it on the table, and then leave it under the film in a warm place, without drafts, to rise.

Make the streusel by rubbing the butter, sugar and flour together with your hands until crumbly.

Divide the risen dough into uniform pieces, approximately 60 grams each, form even balls and leave for a couple of minutes under a towel to rise again.

Then flatten any ball into a flat cake and place a teaspoon of boiled condensed milk in the center. Gather the edges towards the center in a “knot”, carefully fastening so that the inside does not leak out during baking.

Turn each bun seam side down and place on a parchment-lined baking sheet. Allow the buns to rise and increase in size. This is an indispensable condition. Then brush with beaten egg.

Sprinkle them with streusel crumbs. Bake in an oven preheated to 180 degrees until the buns with boiled condensed milk and streusel are browned. Check the time according to your own oven, everyone’s oven is different.

Let the finished buns “rest” for 10 minutes and you can try.

Buns with boiled condensed milk

Butter buns with inside are a good treat for the family! Buns with boiled condensed milk are much tastier than empty buns. The dough is soft, fluffy, bakes very quickly, almost 20 minutes. It is better to cool the buns under a towel, so they will be even softer.

1. Main
2. Recipe groups
3. Buns with boiled condensed milk

Ingredients and how to cook

ingredients for 10 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours 50 minutes

manufacturing method

1. Place fresh yeast in a bowl, add sugar, rub with a spoon, and leave for 15 minutes.

2. Pour the drink and vegetable oil into a separate bowl, add a pinch of salt, and heat until warm (approximately 38 degrees).

3. Combine the heated mass with the yeast consistency, sift the flour, knead the soft dough. The dough is elastic and does not stick to your hands. Leave the dough in a warm place for 20-30 minutes, covering it with cling film or a kitchen towel.

4. After the designated time, divide the dough into 20 balls, put a teaspoon of condensed milk in the center of each ball, and form a bun. We do this with all the balls.

5. Place the buns in a greased pan and leave for 15 minutes, covering with a towel.

6. Bake in the oven preheated to 180 degrees for 15 minutes, then take out the buns, grease the surface with strong tea, return to the oven for another 5-7 minutes.

Cool the finished buns by covering them with a clean kitchen towel.