Buns with condensed milk and nuts
For the test:
250 ml. Warm milk (not Hot !!)
7 gr. high-speed dry yeast
100 gr. Sugar
2 pcs. Egg Yolk
80 gr. Butter (margarine)
1/3 tsp Salt
500-550 gr. Flour (As I understood, my flour is lighter and I need it more than Russian flour, so it’s best to add it gradually, to the desired consistency)
• Dissolve yeast in warm milk
• Add salt and sugar
• Stir and add 2 yolks • Pour the flour and mix the dough, it will be very sticky, so it should be
• After adding flour, the dough should be left for 5-7 minutes so that the flour is soaked in milk, gluten swelled. All textbooks on yeast dough technology write that oils should be added last. If we pour fats into dry flour right away, the fat particles will start to envelop the gluten molecules in the flour, and then it is very hard to wet. As a result, the dough is less airy, but in the pies I add butter right away!
• Add butter and knead the dough.
• Then put in a bowl and cover
• I remove the dough for proofing in a preheated oven (preheated to 40 degrees, NOT MORE) the dough does not like drafts and cool, do not forget about it! The oven must be heated and turned off!
• The yeast dough must stand for 1 hour.! There is no need for re-proofing
• Divide into 10 equal parts and roll into balls, cover and let rest for 15 minutes.
• Roll out and lay out a mixture of boiled condensed milk and roasted walnuts
• Put on a baking sheet at a distance of 3 fingers from each other and cover
• Let the buns come up 15 minutes and grease with yolk and milk
• I put crushed on top