The history of condensed milk dates back to the early 19th century, when French confectioner Nicolas Apper noticed that juice boiled in a tightly closed jar does not spoil for a long time. This principle formed the basis of a new method of canning.
In 1849, American inventor Gale Borden presented the world with the first practical sample of condensed milk, and in 1856 he patented the technology of its production.
Today, condensed milk remains a popular product that is widely used in cooking. Let’s tell you how to cook buns with condensed milk.
Ingredients for buns with condensed milk:
- Eggs – 2 pcs;
- Sugar – 100 g;
- Vanilla sugar – a pinch;
- Flour – 550 g;
- Milk – 250 ml;
- Yeast – 12 g;
- Butter – 50 ml;
- Boiled condensed milk;
- Salt – a pinch.
Preparation of buns with condensed milk:
Divide one of the eggs into yolk and white. Mix the egg and egg white with classic and vanilla sugar, beat until homogeneous.
Pour yeast into the flour, pour in the milk, add the beaten eggs with sugar. Melt butter and pour it into the dough, gather it into a lump.
Grease the multicooker with vegetable oil, put the dough there, insist in warmth for an hour. Then knead the dough, divide it into 4 equal parts.
Roll out each block into a flatbread 20 cm in diameter. Divide
the flatbread into 4 parts, put a spoonful of condensed milk in each triangle, wrap as if they were bagels.
Put the buns on a
baking
tray lined with parchment
, brush them with egg yolk and bake at 180 degrees for 18 minutes.
You get very soft and flavorful buns with condensed milk.
You can use other fillings for this recipe as desired.
