Preparation: Step 1
-
Prepare the necessary ingredients for a recipe for buns with condensed milk.
For yeast dough for buns, it is best to use whole cow's milk with a fat content of 3.2–3.5%.
Choose high -quality boiled condensed milk, from natural ingredients. The condensed milk should be thick and not spread. Otherwise, it can flow out of buns during baking. A good condensed milk should have a warm caramel shade, without sourness and extraneous flavors.
Remove butter in advance from the refrigerator. It must be soft.
-
Step 2
Pour 25 g of sugar from the total in a deep dishes for the preparation of dough. Add fresh yeast to the sugar, crushing them with your hands to small crumbs.
-
Step 3
Grind the yeast with a spoon with sugar so that the sugar and thyroid mass becomes liquid. This will happen very quickly.
-
Step 4
Pour milk. It should not be hot. The temperature is approximately 35-38 ° C. Stir so that sugar grains dissolve.
Watch the master class «How to spend in the kitchen no more than 1 hour a day and at the same time it is good and useful to feed» 👉🏻 here
-
Step 5
Pour 100 g of sifted flour from the total.
-
Step 6
Mix. If there are small flour lumps — it's okay. Cover a bowl either with a towel or a film and send it to a warm place for 20-25 minutes.
-
Step 7
While the dump is growing, prepare another deep bowl. Drive one whole egg and protein. Leave one yolk for lubrication. Pour the remaining sugar (50 g), salt, orange zest. Add soft butter, I have 82.5%fat.
Instead of the zest, you can take vanillin.
-
Step 8
Mix all the ingredients well until smooth.
-
Step 9
25 minutes passed. Opara increased perfectly in volume. A magnificent hat formed. This suggests that good quality yeast. If the downshole has not risen, then the yeast is bad or it is cold in the room.
-
Step 10
Pour about 100-150 g of flour from the total mass to the dough.
You may be interesting:
Sweet buns made of yeast dough in the oven: 7 delicious ideas
-
Step 11
Mix a spoon so that the dry mass becomes wet.
-
Step 12
Add an egg-oil mixture to the dough.
-
Step 13
Stir well. At this step, you can use doughs, a mixer with a nozzle for the dough or knead the dough with your hands.
-
Step 14
Pour the remaining flour a little. Its amount may differ slightly from the specified in the recipe. It is necessary to monitor the consistency of the dough.
-
Step 15
Mix first with a spoon so that the dough becomes denser.
-
Step 16
After knead the dough with your hands, approximately 10-15 minutes. First, the dough is sticky, gradually when mixing it, it becomes more elastic and gathers in a lump. It should turn out soft, not clogged with flour.
Grease a deep bowl with vegetable oil. Lower the dough. Cover with a film. Send heat for an hour.
-
Step 17
If the kitchen is warm and there are no drafts, the dough should grow 2-3 times.
-
Step 18
Rested fluffy dough, rinse. If, nevertheless, the dough sticks to the hands, grease them a little with oil. Divide into pieces. Size to choose at your discretion. Form Kolobok. Cover with cling film. Leave in a warm place for 25-30 minutes. The weight of my balls is about 75-78 g.
-
Step 19
30 minutes passed. The blanks for buns have grown well.
-
Step 20
Roll out every bun into a layer. The dough should not be thin. Add approximately 15-20 g of boiled condensed milk to the center.
-
Step 21
Pinch tightly the edges. Form a round blank and put in a baking dish with parchment. So do with all the bunks. Cover with cling film. Send to a warm place for 30 minutes.
-
Step 22
To get a blond crust, I recommend lubricate with yolk. Send buns with condensed milk to a hot oven for 25-30 minutes at a temperature of 180 ° C. The baking time may vary, since everyone has different equipment.
-
Step 23
Cover lush buns with condensed milk with a towel. Let them cool to a warm state and can be tasted.
It is better to store buns in a container with a lid at a temperature of not higher than 22 ° C or in the refrigerator for up to 6-7 days. Also, such buns can be frozen. It is convenient to wrap the buns into the food film and send it to the freezer. Shelf life — up to two months.
-
Step 24
Bulls with conjure dough are ready. Nice tea party!
Other recipes of sweet buns, see 👉🏻 HERE
