Kitchen appliances and utensils: an oven, a fine sieve, kitchen scales and other measuring accessories, a baking sheet, a sharp long knife, baking paper, several deep bowls, cling film.
Ingredients
| Components | proportions |
| milk | 260 ml |
| pressed yeast | 25 g |
| granulated sugar | 100 g |
| egg | 3 pcs. |
| vanilla sugar | 10 g |
| salt | 1 pinch |
| butter | 100 g |
| Wheat flour | 650 g |
| boiled condensed milk | 350 g |
| powdered sugar | optional |
Step cooking
First things first, take out 100 g of butter from the refrigerator and leave it to soften in a warm place.
Knead the dough
- On a small fire, heat 250 ml of milk to a temperature of 35-40 ° C. In warm milk, add 25 g of pressed yeast and 10 g of granulated sugar. Pressed yeast can be safely replaced with 8 g dry. Mix everything well with a whisk.
- There we add about 40 g of premium flour and again whisk everything until a homogeneous consistency is obtained. We cover the container with the yeast solution with cling film and then leave it in a warm place for about 15 minutes.
- In a separate roomy dish, break two chicken eggs. There we add 90 g of granulated sugar, 1 pinch of salt and 10 g of vanilla sugar. Grind all components with a whisk to the maximum dissolution of sugar grains.
- In the egg mixture, add the blooming yeast, then mix everything thoroughly until smooth. Separately, sift 650 g of flour, and then add it in small portions to the egg-yeast solution.
- Knead the ingredients until they come together in one lump. We add softened butter there and manually manually mix the butter into the dough.
- Sprinkle a working smooth surface with flour, and lay a soft, sticky dough on top of it. Knead the dough periodically adding the remaining flour. In total, it takes 10 to 15 minutes to knead the dough. It should stop sticking to the hands, and also have a soft, smooth, elastic and very pliable structure. We send the dough into a deep bowl, after having greased its walls and bottom with a small amount of butter or vegetable oil.
- We cover the dough with cling film, and then place it in a warm place for 40-60 minutes. We take out the dough from the bowl and thoroughly crush it with your hands. We form a sausage, which we divide into 12 pieces of equal size. From each piece of dough we form a neat ball.
- We cover the balls with cling film and then leave them in a warm place for 15 minutes.
We form buns
- We take one ball of dough and with our hands we form from it not too thin cake. Put a small amount of boiled condensed milk in the center of the cake. Condensed milk must be at room temperature, because yeast dough does not like temperature changes.
- We collect the edges of the cakes up and carefully pinch them, and then form a neat round billet blank. We send the blank to a baking sheet previously covered with baking paper. Similarly, we form the remaining blanks for buns.
Bake product
Cover the formed buns with a kitchen towel and leave it in this form for 20 minutes. Separately, beat a mixture of one yolk and 10 ml of warm milk.Lubricate the surface of each billet with the prepared yolk mixture. We send rolls to the oven preheated to 180 ° С. Bake a treat for about 20 minutes until a golden golden hue appears.
The final stage
Ready buns allow to cool to a warm state. We spread the treat on a flat dish and sprinkle with powdered sugar.
Video recipe
Having become acquainted with this video material, you will quickly master the simple technology of preparing delicious buns with boiled condensed milk.
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