Croissants came to us from France and immediately gained popularity. They can be with different fillings, but most of all I like them with condensed milk. You can buy them ready-made or prepare them yourself. If you buy ready-made dough, it will take very little time to prepare, and the result will be delicious.
I used this dough and condensed milk.
Thaw the package of dough. Place the dough plate on the table, lightly dusting it with flour.
Roll out the dough a little. Cut it into four rectangles.
In total, one sheet of dough makes 8 triangles. Place about half a teaspoon of boiled condensed milk on the base of the triangle. I tighten each triangle a little, giving it an isosceles shape.
Roll the triangles, starting from the base and pressing the edges so that the condensed milk does not leak out.
Pull the long end of the triangle to the desired length to wrap the croissant several times.
Roll up all the croissants in this manner and place them on a baking sheet lined with parchment paper. Cut the second sheet of dough in exactly the same way. Makes 16 croissants in total.
Leave the baking sheet with croissants in a warm place for 20-30 minutes to rise. Once the time has passed, turn on the oven to preheat to 200 degrees, and in the meantime brush the croissants with beaten egg. I do this with a silicone brush.
All croissants are greased and it’s time to put the baking sheet in the oven for 20-25 minutes. After the time has passed, the croissants are ready.
An integral part of breakfast. Today they are prepared from different doughs and with a variety of fillings.
The most popular filling is chocolate; croissants are also filled with condensed milk, fruit fillings, custard, cheese, ham and much more. Empty croissants are served separately with a thick wait and, of course, a cup of aromatic coffee.
In this recipe we will prepare yeast-free puff pastry. The process is labor-intensive, but if you are patient, you will be rewarded with your favorite croissants with condensed milk.
Required Products:
- Flour – 0.40 kg. + 0.05 for oil layer;
- butter – 0.20 kg;
- water – 0.20 l.;
- egg – 2 pcs.;
- vodka – 1 tbsp. l.;
- vinegar (9%) – 3 tbsp. l.;
- salt – 1 pinch;
- boiled condensed milk - 1 can.
Preparation:
Beat the egg into a regular glass and stir lightly with a fork. Pour vodka into it, top up with water.
Pour the resulting liquid into a deep bowl. Sprinkle with salt and pour in the vinegar, stir. Sift the flour through a sieve and add it in small portions to the liquid. Knead the dough, it will turn out soft, quite elastic and should come off well from your hands. When the dough is ready, cover it with a clean towel and put it in the refrigerator to mature.
Good to know! You can continue to knead the dough in the bowl, but it will be more convenient to put it on the table and knead directly on it.
Remove the butter from the refrigerator in advance. When it is at room temperature, it will need to be cut into cubes. Then sprinkle with flour and beat using a mixer.
Required Products:
- Flour – 0.50 kg;
- butter – 0.50 kg;
- milk – 0.50 l.;
- boiled condensed milk – 0.20 kg;
- sour cream (15%) – 0.20 l.;
- sugar – 0.5 tbsp;
- dry yeast – 1 sachet (12 g);
- egg yolk – 1 pc.;
- salt – 1 pinch.
Preparation:
Heat the milk slightly and add sugar and yeast. Place in a warm place and wait until a foam cap forms.
Pour flour into the milk in small portions and knead into a sticky dough. Knead for at least 10 minutes. When the dough stops sticking to your hands, it is ready. Now it should be covered with a clean towel and placed in a warm place to rise.
Good to know! Even when the dough is ready, you still need to knead it for some time. And all this so that the gluten, which is in the flour, has time to swell.
Roll out the increased dough on a work surface, which should be sprinkled with flour in advance. Roll out as thin as possible.
Coat the surface of the dough with melted butter and fold it in half. Roll out lightly and coat with butter again. Fold again. Continue this process until a small “envelope” remains.
Now the dough needs to be wrapped tightly in plastic wrap and placed in the refrigerator for 2 hours or in the freezer for 30-40 minutes.
Anyone who has tried croissants at least once will probably fall in love with this pastry for the rest of their life. As a rule, we buy them at the grocery store, cafe or store. However, this dessert is not at all difficult to prepare at home. Today we will tell you about condensed milk. The recipes for such baking are very simple, and the taste and aroma will not leave anyone indifferent.
Peculiarities
Puff pastries can be prepared in two ways: from purchased dough or homemade dough. 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 is best to make the dough yourself. Yes, it will take more time, but the result is worth it.
Ingredients
So, if you decide to make the dough yourself, then you will need to ensure that you have some products on hand in advance. This:
- Premium wheat flour - 0.5 kg.
- Water - 100-125 ml.
- Granulated sugar - 5 tablespoons.
- Milk - 100-125 ml.
- One egg.
- A teaspoon of salt.
- Butter - 200 grams.
- Fresh yeast - 20 grams.
Please note that it is best to choose oil with the maximum percentage of fat content. The ideal option is 82.5%. Be sure to buy the highest grade flour. Thanks to this, the dough will have the ideal consistency, and the finished croissants with condensed milk will be tender and porous.
Cooking instructions
To begin, sift the flour and salt into a deep bowl. If you do not do this, the dough will not rise and will not be airy during baking. Add sugar and yeast, mix gently. At the next stage, add the egg, milk and water. Knead the dough using a mixer or by hand. Experienced chefs recommend the second option, so that the baked goods absorb the warmth of your hands. Knead the dough for about five minutes.
Make a ball from the resulting dough, place it in a bowl, cover with cling film and leave in a warm place for a couple of hours to rise.
After letting the butter rest for a while at room temperature, place it in a plastic bag or wrap it in film and knead it with your hands (you can also beat it with a rolling pin), forming a flat rectangle.
When the dough has risen approximately twice, you should start rolling it out. Sprinkle the kitchen table or other work surface with flour. Then you need to flatten the ball of dough with your hands and start rolling it out with a rolling pin. As a result, you should end up with a rectangular layer one to one and a half millimeters thick.
Then place the prepared butter on one half of the dough. Cover with the other half and roll out again to a thickness of 1-1.5 mm. At the same time, add flour if necessary. Now you need to place the dough horizontally and fold the edges, connecting them in the middle. Then you need to wrap it in foil and put it in the refrigerator for half an hour. The same procedure should then be done twice more. The finished dough should be refrigerated for a couple of hours, or better yet, overnight.
Bakery
From the finished puff pastry, previously defrosted, roll out layers a couple of millimeters thick. Cut out isosceles triangles from them. Place condensed milk filling at the base of each figure and carefully wrap it into a tube. Place them on a baking sheet, leave to stand slightly, then brush with beaten egg and place in the oven. Our croissants with condensed milk will be baked for approximately 25 minutes at a temperature of 180 degrees. Then they just need to cool slightly, after which they can be served. Bon appetit!
Croissants made from puff pastry with boiled condensed milk are quick to prepare, but at the same time such a tasty and tender delicacy that it is impossible to refuse it. Crispy puff pastry combined with boiled condensed milk, so familiar from childhood, gives an unsurpassed taste. By the way, you can make it delicious.
Ingredients:
- puff pastry yeast – 500 g.,
- boiled condensed milk – 1 can,
- egg (for greasing) – 1 pc.
How to cook with photos step by step
Roll out the ready-to-cook dough. The thickness of the rolled out dough is approximately 3-4 mm. It is better to choose a rectangular or round shape to make it easier to cut later. It is better not to use a lot of flour so that the finished croissant sticks well. 
Cut the rolled out dough into triangles. 
Place one teaspoon of boiled condensed milk onto the triangle. 
Wrap to form croissants. Place on a baking sheet that has been previously lined with parchment. To be more sure that the baked goods will not stick, you can additionally grease the parchment with butter or melted butter. It is better to place them at a sufficient distance from each other so that the baked goods have room to rise. Since we are using yeast dough, you can leave the finished croissants on a baking sheet in a warm place to rest for 20 minutes. 
Carefully brush each croissant with egg. Place in the oven at 180 degrees for 25 minutes. 
Leave the finished croissants on the baking sheet to cool slightly and transfer to a plate.
The best way to eat croissants is fresh for breakfast.
Bon appetit!
They also turn out very tasty
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 it, 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 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.
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.
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