Croissants with Condensed Milk
Baking and Desserts • European
Description
Croissants with Condensed Milk
Ingredients
- Sugar ½ cup
- Milk 10 fl oz
- Dry yeast 0 oz
- Wheat Flour 20 oz
- Butter 10 oz
- Salt 1 teaspoon
- Sweetened Condensed Milk with Coffee 5 oz
- 20% Sour Cream 5 oz
- Whole egg 1 piece
Step-by-Step Guide
Step 1
Dissolve the yeast and sugar in warm milk and place it in a warm place until a foamy cap forms.
Step 2
Gradually add the flour. Knead a soft, sticky dough. Knead for 10 minutes so that the gluten in the flour swells and the dough starts to come off your hands. When the dough begins to come off, it is ready. Place the dough in a warm place to rise.
Step 3
Roll out into a thin layer, dusting the table with flour.
Step 4
Spread the layer of dough with softened butter. Then fold the layer in half. Roll it out a bit, then again spread the top with butter and fold in half again, and so on, until you have a small envelope.
Step 5
Place the dough in a plastic bag and refrigerate for 2 hours. I always put the dough in the freezer for 30-40 minutes.
Step 6
Prepare the filling by mixing boiled condensed milk with sour cream.
Step 7
Take the cold dough out and roll it into a thin circle. Cut into segments, making a cut of 1.5-2 cm on the wide side of the triangle. Place the filling on the dough and stretch the wide end of the triangle, rolling up the croissants. The dough stretches so that the croissant can be bent into a crescent shape.
Step 8
Place the croissants on a greased baking sheet. Leave in a warm place for 30-40 minutes.
Step 9
Beat the yolk and brush the croissants.
Step 10
Bake in a preheated oven at 180-200°C until golden brown.
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