Buns with boiled condensed milk

[Dough:]

Buns with boiled condensed milk

Category: Bakery products

Ingredients
Dough:
dry yeast	3 g
wheat flour c. from.	280 g
milk	120 g
chicken egg	60 g
salt	4 g
sugar	30 g
butter	30 g
Filling:
butter	75 g
boiled condensed milk	200 g

Cooking method

• Mix yeast with 260 grams of flour, add milk, egg, salt and sugar. Knead for 8-10 minutes.
• Add softened butter and remaining flour. Knead a soft, non-sticky dough.
• Leave to ferment for two hours. In the middle of fermentation, knead the dough once.
• 
• Dust the table with flour, lay out the dough, knead.
• Divide the dough into 5 equal parts. Roll each of the parts into a circle as thin as possible.
• Fold in a stack, brushing each layer of dough with soft butter. The last one, the topmost one, does not need to be oiled.
• Roll the resulting stack into a circle with a diameter of 45-50 cm. Cut into six sectors-triangles.
• Roll each triangle a little, thereby lengthening it.
• Put the filling at the base of each triangle, bend the edges so that the condensed milk does not leak out during baking, and roll it up.
• Place on a baking sheet lined with baking paper, at a considerable distance from each other.
• Proofing under the foil for 1 hour.
• Bake in an oven preheated to 230C (convection 210C) degrees with steam for the first 7-8 minutes, then lower the temperature to 190C (convection 170C) degrees and bring the rolls to readiness.
• 
• 
• Thin crispy crust, flaky crumb that melts in your mouth, and boiled condensed milk are a must-try. I recommend making a double portion at once.

The dish is designed for

6 items

Time for preparing:

3 hours

Manechka, what are you clever! We were pleased with the new recipe. Thank you, I want to try, it seems not very difficult.

So Manechka is seducing him for the night with a glaring eye. Special, right?
I'll go and eat the fridge!
The sun is very beautiful! Everything is beautiful - the recipe, the presentation, and the photo!

[Sonadora]

Sonadora, Manechka! The buns are just Super!
Bookmarked, I'll have to try them by the weekend! Thanks for the recipe!

[Sonadora]

Sonadora, Manechka is a beauty! I will do a double portion right away! Unusual molding! Worth trying!
How is there such beauty?

Cute and delicious buns!
They look like croissants!
A very interesting recipe!

! To bookmarks! Why did I decide that I would bake two recipes at once, otherwise the bookmarks are already non-rubber !!!

[Manyunya,]

Manyunya, very appetizing, beautiful and flaky. But I'm not friends with puff pastry, even made in this way.

[Manka]

Manka, What photos! I can directly feel the creamy aroma of buns and the delicate taste of a layered crumb.

Manechka, just looking at the pastries, without reading the name, you already understand whose recipe it is. Oh, what a layered dough the buns have. How many times did I do this, but I never got such a result. I emphasize "LIKE", but not like that. I'll have to use your recipe.

[Sonadora]

Sonadora, Manechka! Here's the day off, here's the buns!


The photo is really not very good, but this did not affect the taste of the buns and their eating!
Thanks again for the recipe.

[Sonadora]

Sonadora, here I am thank you !!!!! The buns are delicious !!! I got 8 pieces. while I went to the store, they cooled down ... I came, and there are 4 rolls in total, my husband says, I did not understand ... how I ate ...

[And what happens if you don't add butter to the filling at all?]

I have a can of boiled condensed milk in my refrigerator since time immemorial (though it has been standing for a long time, at least two years). I think maybe it can be adapted into such buns? Do you think the buit is safe for health? Or is it better to buy a new can?
Well, that's it, I take advice.
I went, sobsno, to clarify:

And what happens if you don't add butter to the filling at all? Will the filling run out?
Sorry that I'm with such a "stupid" question, I just never made baked goods with boiled condensed milk and I don't know how it will behave in a hot oven dough.

60 g of eggs is about 2 eggs of the 1st category?

if you don't add butter to the filling at all?

You may not add.

60 g of eggs is about 2 eggs of the 1st category?

First category, marking "1"
Egg in shell 55-64.9
Egg without shell 50-59
Protein 30-36
Yolk 19-23

[Man, and Man]

Man, and Man- I’m somehow very familiar with the dough for these delicious buns, or am I wrong. Just super rr. I want to ask you this, when I’m in Ashan, my husband orders to buy him croissants of their pastries - well, he just “drags along” from them, and so - you do not know by chance how they make them, what kind of dough? Maybe someone knows?
In the meantime, I went to put the dough on your rolls

[Girls,]

Girls, sorry for missing and not answering the topic. Thank you all very much for stopping by, for your kind words and support. Thanks to all of you, I want to create further.

Borisyonok, Helen3097, Lenochki, girls, thank you very much for trying and sharing such beauty! Very appetizing buns. It is a pity that only in the picture, so I want to try.

varietyI don’t even know about condensed milk. If the jar is normal, without dents, swellings, the condensed milk is homogeneous - you can take a chance, probably.

And what happens if you don't add butter to the filling at all? Will the filling run out?

The oil is not added to the filling (75 g). It lubricates 4 parts of the rolled dough. If done without it, the crumb will not be layered. However, then it will be enough just to roll out all the dough at once into a circle and cut into triangles.

60 g of eggs is about 2 eggs of the 1st category?

I get 1 egg CO = 60 g (without shell). You can take a little less egg + milk = 180 g

here I am somehow very familiar with the dough for these delicious buns or am I mistaken

Irin, what kind of dough are you talking about? Lazy croissants were different. Or are you not talking about them?
But seriously, I'm already starting to get confused in recipes myself. Here I invented a recipe for butter dough for a roll with poppy seeds, experimented with the dough, and then it turned out that a year and a half ago the recipe was practically one-to-one. The question is: why did you suffer?

when I am in Auchan, my husband orders to buy him croissants of their pastries - well, just "drags along" from them, and so - do you by chance know how they make them, what kind of dough?

I don’t know. Maybe they make normal croissant dough there, according to all the rules?

bookmark so lovely) Thank you!

But I again baked these buns ... I decided to make them smaller, divided the dough into 6 parts .. and then made 3 layers each and twisted ... I got 16 buns, like krausanchik ...

[Innushka]

Innushka, I will be glad if it comes in handy.

Elena, this is what jewelry work!

what a jeweller's work!

: girl-swoon: nothing complicated ... you know!

She, I would not be able to blind 16 pieces from such a quantity of test, I would not have enough patience.

She, I would not be able to blind 16 pieces from such a quantity of test, I would not have enough patience.

bullshit !!!!!!!!!!

variety, I don't even know about condensed milk. If the jar is normal, without dents, swellings, the condensed milk is homogeneous - you can take a chance, probably.

I get 1 egg CO = 60 g (without shell). You can take a little less egg + milk = 180 g

Thanks for answers.

I baked your buns today. True, they are not as beautiful for me as in your photo. And smaller. I divided the dough into two parts, rolled out three pancakes from each part, i.e. having received two three-layer pancakes. Each stack was divided into 9 parts. So there were about 16 buns in total.
The dough was kneaded with pressed yeast 8 gr. Since I always strive to reduce the amount of fat in baking as much as possible, only a little bit of oil went to lubricate the layers: I layered them with a very thin layer of oil. In total, no more than 10-15 grams. oils.
My buns turned out to be pot-bellied, rather, of a round-triangular shape, and during proofing, everyone strove to unwind.I made a mistake, I left the top tip of the triangle at the top, and not at the bottom, as in your photo, so during the proofing it lagged behind the top all the time, and I had to carefully pinch it to the dough before baking. But this did not quite help, at the beginning of baking on some buns this tip still lifted up. And two buns even slightly "unwound", but not to the filling.
And isho the buns did not turn out as layered as yours. Almost ordinary bakery crumb.
What's the matter, why didn't it work out? Maybe I was rolling the layered pancake too hard? But when forming the rolls, I saw that the layers did not stick together, they even separated a little from each other.
Or, maybe, you did spread very little oil? If you take all 75 g of butter for spreading, does this layer of butter come out like on a butterbread? The layers will not join at all when the stack is rolled!
This is the first time I make puff yeast dough (and I also made non-yeast puff pastry only once, and that was under Tsar Pea), so I have no idea how it should be done correctly. So I will be glad if you point out my mistake.

I laid out the condensed milk almost a teaspoon each, but there was very little of it in the bun. How much did you add? Judging by the picture, the ratio of dough-filling was even more in favor of the filling, and there was nothing in the bun!

PS But even with my mistakes, the buns still turned out to be very, very tasty, moderately sweet, but not bland! I also added a little vanillin to the dough for flavor.

Thank you for the recipe!

[variety]

variety, if possible, to me on "you".

The buns turned out to be not flaky just due to the fact that less oil was taken in the filling. Usually, for puff yeast dough, it is taken much more, although the technology of "introduction" into the dough is different: the butter is taken cold, the dough is rolled out, folded and put into the refrigerator for an hour. This procedure is repeated two to three more times. Thanks to this, a layered crumb is obtained.
The layers (in this recipe) are not connected when rolling the pile, but you can still roll it out quite thinly. I do not make it thinner than 3 mm, then I roll out each triangle a little.
I laid out the filling with a tablespoon; for six rolls, one tablespoon came out.

[Sonadora]

Sonadora, thanks for the answer. I will still train to achieve seductive layering.
You can also call me to "you"

Thanks for the recipe!

[Sonadora]

Sonadora, Man, hello. I can't measure 3 grams of yeast on the scales, tell me how much it will be a measuring spoon from HP (38 parrots)

[Leonidovna]

Leonidovna, I'm not Sonadora, but suddenly you are urgent. 3 grams of dry yeast is 1 tsp.

[SvetlanaMazqarovna]

SvetlanaMazqarovna, Thank you.

[SvetlanaMazqarovna]

SvetlanaMazqarovna, thanks for the help!

Leonidovna, Olya, I hope the buns work out.

[Sonadora]

Sonadora, here I look at your wonderful buns and the mood rises! How much I love boiled condensed milk, and I love it even more, wrapped in puff pastry ...
Well, it's done! A double portion at once: one with boiled condensed milk, the second half with chocolate melted cheese and homemade ranetka jam


How does it taste good ... Thank you very much for the idea.
There was no time to "flake" the dough, so I just rolled out the circles and cut 3 circles into 6 parts and 1 into 8.
Conclusion: I won't do any more with melted cheese, it all leaked out. It seemed to me very sweet with jam, but with boiled condensed milk !!! It's just incredibly delicious!

Sonadora, the recipe lay in the bookmarks for a very long time, and yet I baked them. Very nice dough to work with and very nice buns at the "exit". It is a pity that I didn’t read all the girls' reports and made a mistake like everyone else - I didn’t oil a lot. After work, I was in a hurry to bake for dinner, so that the crumb is not flaky. I made 2 servings at once, why waste time on trifles, your recipes, Sonadora, are always great. The rolls rose very well during proofing and further baking. I have not tried it yet, but I really liked it. /albums/userpics/101060/IMG_20181017_224906.jpg]

[Natalia]

Natalia, chic rolls. Even from the photo, without biting, it is clear that we succeeded. And a bite is very hot. Enviable to your family.

They like it very much, but at 11 pm you can't eat anymore. Thank you very much for the recipe. My husband has already taken a sample, he says delicious, which I have no doubt about. It is a pity that they do not exfoliate. In the first batch I tried to roll the layers initially to a large diameter and it took a lot of time to do this. And in the second batch I did not roll large layers, but somewhere with a diameter of 17-20 cm. And when I already put all five in a pile, then I rolled to a large diameter. And it went much faster. And when you roll it out in a pile, the circle grows easier. And then when one by one, the dough just strives to gather again in a lump.

in the second batch, I did not roll large layers, but somewhere with a diameter of 17-20 cm.And when I had already put all five in a pile, then I rolled to a large diameter

Natalya, yes, it's much easier to roll it this way. Unfortunately, I can no longer edit the recipe.

Yes, there is really nothing complicated, but do you make condensed milk yourself?)

[Valya25]

Valya25, no, I buy boiled condensed milk, Belarusian or Vkusville.

[Sonadora, Manya]

Sonadora, Manya, thank you so much for the recipe! Delicious buns! Although not very good, the taste
excellent!

I will repeat and think more than once!

Nothing to itself "in appearance". Very beautiful

[Natalia]

Natalia, Thank you. But in fact, the curves are oblique! I tried not to be so noticeable in the photo!

[Natasha * Chamomile]

Natasha * Chamomile, Natasha, I don't know the taste, but the look of the buns is very appetizing. Very fluffy and ruddy beauties. Thanks for trying. I am very pleased that the recipe came in handy.

[Sonadora]

Sonadora, Manya, and tastes very, very wonderful! This confirms that they were gone last night!
I thought I'd make a double portion at once, but there was not a full can of condensed milk. Eh, I still had to cook!

[Sonadora]

Sonadora, Yesterday I made buns as in the recipe, greasing 5 cakes with the amount of butter indicated in the recipe. How hard it is to roll out the whole stack of cakes. They slid over each other very strongly. Barely rolled out. Both the rolling pin and the rolling mat were all covered in oil. Manya, is it the same for you? And then I already thought that I would do as the first time, with a small amount of oil. The dough does not exfoliate, and okay. Or there is some secret how to work when rolling.

[Natalia]

Natalia, when all the layers are stacked, I strongly press the middle with a rolling pin before rolling. Then I roll it out from the center.