Homemade creamy croissant with boiled condensed milk

Kitchen appliances and utensils: oven, deep bowls, whisk, glass, knife, board, rolling pin, spatula, baking sheet, baking paper, two forks, brushes.

Ingredients

Step cooking

1. Pour 200 milliliters of warm milk into a deep bowl, pour 1 tablespoon of granulated sugar, 1 bag of dried yeast and mix with a whisk. Add water and mix again.
   
2. Two eggs gently break and separate the yolks and squirrels. In a bowl with yeast, add 2 proteins and mix. Then add 150 g of vegetable oil and also mix well with a whisk. Sift the flour into a separate bowl. Sifted flour is gradually added to a bowl with yeast and knead the dough. The flour is different for everyone, so you may have to add flour. It is better to prepare another additional glass of flour in advance, to add if necessary. We stop kneading the dough when it ceases to stick to the hands and becomes soft and uniform. On average, the dough is kneaded for 10-15 minutes.
   
3. The dough should be slightly rolled into a sausage and divided into 8 equal parts. Roll the resulting pieces into balls. To prevent the workpieces from airing, close them with a bag. We dust the board with flour.
   
4. We take one piece, flatten it with our palms into a cake and begin to roll out with a rolling pin. After that, we take a container with softened butter and with a spatula we spread the oil on the workpiece.
   
5. We roll out the second cake and carefully lay it on the first, greased. Pinch the edges slightly. If the cakes do not match in size, then the top cake is slightly stretched. The dough is malleable and stretches well. Next, we smear oil on the second cake, roll out the third cake and cover it with the second. And so on.
   
6. When all the cakes are used (the top is not greased with oil), put them on a well-dusted board and sprinkle with flour. Then the cakes lying on the table are gradually stretched by hands, as far as possible.
   
7. Then we again dust the flour with a cake, a board and a rolling pin and begin to slowly roll it out. We roll it so that our layers are neatly stacked on each other and do not roll, do not move. Strongly do not push, and slowly roll out. When the dough is rolled into a sufficiently thin layer, we cut it in half and cut each half into another 12 parts.
   
8. Preheat the oven to 180 degrees. From each part of the test we will make a croissant. To do this, take a teaspoon of boiled condensed milk and spread it on the wide edge of the strip. Then we roll the strip with a roll, starting from a wide edge, and put it on a baking sheet covered with baking paper. Close to each other do not lay out, because croissants are yeast, and will rise. We set them for proofing for 15-20 minutes. Lightly beat the yolks with a fork and use a brush to grease the croissants. Sprinkle each croissant on top with sesame seeds.
   
9. We send to bake in the oven, preheated to 180 degrees, for 25-35 minutes.
   
10. The filling can be any.
    

Video recipe

This video shows the whole process of kneading dough and baking croissants.

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