Puff bagels with condensed milk
I can’t count how many times ready-made puff pastry has saved me! It was this that discovered simple baking for me. Sometimes you can make incredible choices that are actually easy. This one is exactly like that!
Read about how to make puff pastry with condensed milk, namely filled croissants. This method is also done with pieces of chocolate, jam, sweets, cheese, in general, try different things - don’t be afraid. And the products are baked quickly, but take out the dough to defrost in advance.
Ingredients:
- Puff pastry - 500 grams;
- Boiled condensed milk - 150 grams;
- Egg - 1 piece;
- Powdered sugar - 1 tbsp. spoon;
- Water - 1 teaspoon.
How to cook:
Defrost the dough. Then roll it out to 3mm thickness. Now divide the dough into triangles. Place condensed milk on the wide side of the triangle. Wrap the products, starting from the wide side, as in the photo. Place the products on a baking sheet with baking paper. Separately, beat the egg with water. Cover the croissants with the mixture. Bake croissants at 200 degrees for 15 minutes. Serve the baked goods with powdered sugar. Enjoy your tea!
Puff pastry croissants
Not only children, but also adults love to enjoy bagels with condensed milk made from puff pastry. This treat can be served not only as a dessert, but also as a breakfast for the whole family. How nice it is to take a treat out of your bag during your lunch break to please yourself with fresh pastries, because not everyone can afford such a dish in canteens. Anyone can make croissants with condensed milk, because the recipe is quite simple. The only thing that can cause difficulty when preparing a dish is creating the dough. But here the housewives found a way out. It is enough to purchase a ready-made product in the store and use it to please your friends and family with a delicious treat.
Ingredients:
- Puff pastry - 900 g;
- Condensed milk - 1 can;
- Egg - 1 pc.;
- Sugar - 1 tbsp. l.
Preparation:
In order to please your family or guests with bagels, it is enough to replace the key component of the treat with boiled milk (the proportions remain unchanged).
The first step that the housewife needs to take is to defrost the store-bought dough, otherwise you will not get fluffy baked goods. If you did it yourself, then feel free to skip this step and move on to the next one. Roll out the dough on a flat surface and cut into triangular pieces. You can make croissants from squares, but you'll have to work a little harder to get them into a memorable shape. The filling of your choice (varenka or classic condensed milk) is laid out on the wide edge. All that remains is to roll the bagels and place them on a baking sheet, which must first be greased with vegetable oil to avoid burning of the baked confectionery product. Let the preparations stand for a quarter of an hour.
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Now you need to take a small container, break an egg into it, add sugar there and beat the mixture until smooth, which you can then brush on the bagels to give them a golden hue when baking.
Place the baking sheet with the prepared confectionery in the oven, preheated to 180˚C, and bake for 25 minutes. At the end of the time allotted for baking, take out the ready-made treats and let them cool slightly to serve the aromatic delicacy. This is how easy it is to make delicious croissants from puff pastry. Bon appetit.
Bagels with boiled condensed milk
Ingredients:
- milk – 220 ml;
- flour – 440-460 g;
- white sugar – 80 g;
- eggs – 1 pc. (+ 1 piece for lubrication);
- dry yeast – 7 g;
- butter – 40 g;
- refined oil – 35 g;
- boiled condensed milk – 380 g.
COOKING SEQUENCE:
Pour the warm milk into a cup. Add 1 tbsp. spoon of sugar, 2-3 tbsp. spoons of flour and high-speed yeast. Mix the mixture with a spoon. There is no need to achieve uniform mixing of the components. And cover the cup (with a plate, a lid, a piece of film).
After 10-12 minutes, the instant yeast will characteristically foam the mass, indicating its readiness for further work. Stir and add the beaten egg, remaining granulated sugar, melted butter and refined oil into the yeast mixture. Mix again.
And start adding flour. Add in portions, stirring the mixture first with a spoon, and only then continue kneading with your hands.
Knead the dough on the table, sprinkling with flour a little at a time. The dough must be kneaded until your hands are clean, but do not add excess flour. Round the resulting lump of dough into a ball, place it back into the cup and, covering it with film, place it in a warm place.
After 60-90 minutes, the dough will fluff up, significantly increasing its size.
Take it out of the cup onto a table lightly sprinkled with flour and knead it gently to expel all air bubbles. Divide the kneaded dough into two parts.
Roll out one part into a circle, maintaining a thickness of 3-5 mm.
And cut into triangular sectors. You can cut into 8 or 12 triangles. It all depends on what size bagels you want to get: large or smaller.
Then place a small portion of boiled condensed milk on the wide edge of each triangular strip.
Next, lift both edges of the wide side and, squeezing the dough with your fingers, fasten them together over the filling. This will limit the spreading of boiled condensed milk during baking.
And roll it into a bagel.
Distribute the bagels with boiled condensed milk on a wide baking sheet covered with baking parchment. And let the yeast mixture sit for about 25 minutes. To prevent the dough from winding, it is recommended to cover the baking sheet with bagels with a cloth napkin.
Then coat the surface of all bagels with an egg beaten into foam and bake at 190 degrees for 20-25 minutes.
Bagels with boiled condensed milk are ready!
Serve the bagels warm or completely cooled, sprinkled with powdered sugar.
Bon appetit!!!
Bagels with condensed milk from yeast dough in milk
Pour warmed milk into a dry and clean bowl of a suitable size. Add 1 tablespoon sugar, 2-3 tablespoons flour and instant yeast in the amount indicated above. Stir the mixture with a spoon. There is no need to ensure uniform mixing of the components. Cover the bowl with the dough with something. After 10-12 minutes, the instant yeast will characteristically foam the mass, indicating its readiness for further work. Stir and add the beaten egg, remaining granulated sugar, melted butter and refined oil into the yeast mass. Stir again.
Next, start adding the sifted flour. Add it not all at once, but in portions, stirring the mass first with a spoon, and only then continue kneading with your hands. Knead the dough on the table, sprinkling with flour a little at a time. The dough must be kneaded until your hands are clean, but do not add excess flour. Round the resulting lump of dough into a ball, place it back into the cup and, covering it with film, place it in a warm place. After about an hour, the yeast dough for bagels will fluff up, significantly increasing in size.
Remove the dough from the bowl to a lightly floured surface and knead gently to remove any air bubbles. Divide the kneaded dough into two parts. Roll one part into a circle, keeping the thickness of the cake to 3-5 mm. Cut the resulting circle into triangular sectors. You can cut into 8 or 12 triangles. It all depends on what size bagels you want to get: large or smaller.
Then place a small portion of boiled condensed milk on the wide edge of each triangular strip. Next, lift both edges of the wide side and, squeezing the dough with your fingers, secure them together over the filling. This will limit the spreading of boiled condensed milk during baking. Roll each triangle into a bagel. Distribute the bagels with boiled condensed milk on a wide baking sheet covered with baking parchment, let the yeast mixture rest for about 25 minutes. To prevent the dough from drying out, it is recommended to cover the baking sheet with future bagels with a clean rag. Then brush the surface of all bagels with an egg beaten into foam and bake at 190 degrees for 20-25 minutes.
Ready-made yeast bagels with condensed milk can be sprinkled with powdered sugar, but this is not necessary. To be honest, they are already delicious. And adding powdered sugar can make the products too sweet.
Bagels with boiled condensed milk
Ingredients for “Bagels with boiled condensed milk”:
- Butter (margarine can be used) - 200 g;
- Yeast (fresh) - 50 g;
- Milk - 150 ml;
- Chicken egg - 1 piece;
- Wheat flour / Flour (250 g glass without a slide) - 4 cups;
- Sugar (tbsp for the dough, the rest for rolling) - 150 g;
- Condensed milk (filling).
Bagels with boiled condensed milk from puff pastry
Puff bagels with boiled condensed milk turn out to be very tasty and tender. In fact, this type of baking can be called a croissant. It is this symbol of France that is traditionally prepared from puff pastry.
If guests are due to appear in the house any minute, but there is nothing sweet for tea, I advise you to prepare bagels from ready-made puff pastry. These quick baked goods with condensed milk are an excellent alternative to store-bought sweets.
Puff pastry bagels with boiled condensed milk: YouTube/Olga Molodtsova TASTY AT HOME
What do you need to create a delicious delicacy? Just a little time (about 30–40 minutes), and also the following ingredients:
- ready-made puff pastry - 1 package;
- granulated sugar - 3 tbsp. l.;
- chicken egg (yolk) - 1 pc.;
- flour.
