Croissants with condensed milk: recipe

Anyone who at least once tried croissants,probably for the rest of his life fell in love with this pastry. As a rule, we buy them in cooking, cafe or shop. However, this dessert is not difficult to prepare at home. Today we will tell you how to make croissants with condensed milk. Recipes of such baking are very simple, and the taste and aroma will not leave anyone indifferent.

Features

Puff croissants with condensed milk can be cookedin two ways: from a purchased test or a self-made test. The first option is simpler. However, if you want to be sure that only high-quality and fresh products were used for baking without various additives harmful to health, then, of course, it's best to do the test yourself. Yes, it takes more time, but the result is worth it.

Ingredients

So, if you decide to do the dough on your own, then you will need to take care of availability of some products at hand. It:

• Wheat flour of the highest grade - 0,5 kg.
• Water - 100-125 ml.
• Sugar sand - 5 tablespoons.
• Milk - 100-125 ml.
• One egg.
• A teaspoon of salt.
• Butter - 200 grams.
• Fresh yeast - 20 grams.

Note that the oil is best to choosewith the maximum percentage of fat content. The ideal option is 82.5%. You must buy flour first class. Thanks to this dough you will get an ideal consistency, and the finished croissants with condensed milk will be tender and porous.

Cooking Instructions

To begin with, flour should be sifted with saltdeep bowl. If you do not, then during the baking process, the dough will not rise and will not be airy. Add sugar and yeast, gently mix. In the next step, we introduce the egg, milk and water. Mix the dough with a mixer or by hand. Experienced cooks advise the second option, so that the baking absorbed the warmth of your hands. Mix the dough for about five minutes.

From the resultant test, make a ball, put it in a bowl, cover with a food film and leave in a warm place for a couple of hours, so it rises.

Pre-slightly lying at roomthe temperature of the butter is put in a plastic bag or wrapped in a film and kneaded with your hands (you can also beat it with a rolling pin), forming a flat rectangle.

When the dough rises approximately twice,begin to roll it out. A kitchen table or other work surface is sprinkled with flour. Then you need to flatten the dough ball with your hands and start rolling it with a rolling pin. As a result, you should get a layer of rectangular shape one to one and a half millimeters thick.

Then put one half of the doughprepared butter. Cover with the second half and roll out again to a thickness of 1-1.5 mm. Add flour if necessary. Now the dough should be placed horizontally and wrap the edges, joining them in the middle. Then it is necessary to wrap it in foil and remove it for half an hour in the refrigerator. The same procedure should then be done twice more. The ready dough needs to be cleaned in the refrigerator for a couple of hours, and preferably at night.

Bakery products

From ready-made puff pastryunfrozen, roll out layers a couple of millimeters thick. We cut out their isosceles triangles. In the bottom of each figure we spread the filling out of condensed milk and carefully wrap it in a tube. We put them on a baking sheet, leave a little to stand, then grease with a beaten egg and send it to the oven. Bake our croissants with condensed milk will be about 25 minutes at a temperature of 180 degrees. Then they will only have to cool slightly, after which you can serve on the table. Bon Appetit!