Pies with condensed milk with yeast: recipe with photos step by step

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Prepared by: Marina Zolotseva

04/19/2015 Cooking time: 3 hours 0 minutes

What can compare with fragrant homemade cakes? Do you want to pamper yourself and your loved ones? Then remember the recipe for making pies with condensed milk. They are very tasty, soft and quite simple.

Pies stuffed with boiled condensed milk

• 600 grams of wheat flour
• 100 grams of odorless vegetable oil
• 2 eggs
• 100 grams of granulated sugar
• 1 glass of milk
• 1.5 teaspoons dry yeast
• Pinch of salt

• 400 grams of boiled condensed milk

• 100 grams biscuit cookies
• 1 egg
• 2-3 tbsp. spoons of milk

Pies with condensed milk are an improvisation on the theme of French croissants, but closer to the traditions of the Russian people.
The cooking recipe is based on yeast dough made from dry yeast: you can use your own familiar recipe, or you can try to cook according to this option, because it is ideally adapted specifically to the condensed milk filling. The most common recipe for pies with condensed milk is in the oven, because fried in a frying pan will slightly retain the taste of the oil in which they were fried, and this is detrimental to the delicate taste of the filling.
You can also make pies from ready-made, even puff pastry, yeast dough if you don’t have the time or desire to make pies from scratch.

Photo of the dish

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Description

Difficulty: medium

Each of us loves to pamper ourselves with baked goods. I suggest you cook yeast pies in a frying pan with boiled condensed milk. The baked goods are delicious, aromatic and airy. Treat yourself and your household to these simple but delicious pies.

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Recipe Ingredients

Preparing the dough

1. Dissolve salt and a couple of tablespoons of flour and sugar in warm milk, add yeast and stir until completely dissolved.
2. Leave the dough in a warm room for ten minutes so that the yeast is activated and begins fermentation, which is clearly visible by the formation of a foamy cap on top of the liquid. When the dough is ready, add the rest of the sugar, eggs beaten with a fork in a separate bowl and half a portion of butter.
3. Mix and begin to add in small portions sifted flour, preferably of the highest grade. The dough will be quite soft and sticky to your hands, but this is exactly how it should be; you should not fill it with flour to avoid sticking - then the airiness of the finished pies with condensed milk will be very low.
4. To knead the dough on the table, pour it with a small amount of oil from the remaining portion, also lubricate your hands and begin to knead with a wide variety of movements, achieving the plasticity of the dough.
5. When the dough is satisfactory, place it in a clean deep bowl and cover with film, leaving it in a warm place to rise. The dough should double in size and this usually takes at least one and a half to two hours.

Making a quick condensed milk pie:

Step 1: prepare the flour

To make a pie, the first thing you need to do is prepare the flour. To do this, pour it into a sieve and sift it into a small bowl. Thanks to this process, the component will be saturated with oxygen, and the dough will be soft, tender and without lumps.

Step 2: prepare condensed milk

Using a can opener, open the can of condensed milk and leave the component aside for a while.

Step 3: prepare the pie dough

Break eggs into a medium bowl and add baking soda. Using a hand whisk, beat the ingredients until smooth.

Immediately after this, pour the condensed milk here and continue mixing with available equipment. At the end, pour in the sifted flour in small portions and continue whisking at the same time so that no lumps form. We should have a slightly runny dough.

Step 4: prepare a quick condensed milk pie

Using a pastry brush, grease the bottom and sides of the baking sheet with a small amount of vegetable oil. Pour the dough here and level its surface with a tablespoon. Preheat the oven to a temperature of 150–170 °C . Immediately after this, place the container with the pie on the middle level and bake for 25–30 minutes until golden brown. After the allotted time, use oven mitts to remove the baking sheet and check the dough with a toothpick. Let's pierce it in the center and see: if the wooden stick is dry, then the pie is ready. If there are wet lumps on the toothpick, then you need to extend the cooking time by another 7-10 minutes . After everything, turn off the oven, take out the pie and leave it aside to cool slightly. After 8-10 minutes , transfer it to a wire rack and wait for it to become slightly warm.

Step 5: serve a quick pie with condensed milk

Place the quick condensed milk pie on a flat plate, sprinkle with powdered sugar and cut into portions using a knife.

We serve this airy and very tender pastry to the dessert table along with hot tea or coffee. Enjoy your meal!

Tips for the recipe:

– to prepare the dough, use premium flour, finely ground and a trusted brand;

– before baking the pie, you can add any berries to your taste to the dough. For example, it could be blueberries, strawberry pieces, blackberries or currants. Then the baked goods will take on a slightly sour tint;

– if you use homemade eggs, then the dough will turn out bright yellow in color and more aromatic.

Other recipes in this

Baking pies

When all the pies are stuck together, let them stand for twenty minutes so that the yeast dough rises again and the pies with condensed milk increase in volume. In addition to the unusual filling and small shape, their main feature is that the top is sprinkled with crushed cookies (not powder).

To do this, crush the cookies with a rolling pin, beat the egg with milk in a cup until smooth. Using a silicone brush, grease each pie with milk mixture on all sides and sprinkle with cookie sprinkles.

For this purpose, some confectioners use streusel topping, which is prepared according to a special recipe from butter crumbs: to prepare it, take two parts of sugar, the same amount of flour and one part of butter. For example, two tbsp. spoons of sugar and flour and one spoon of sugar are ground to crumbs, similar to finely chopped nuts.

Place the pies prepared in this way in the oven and bake until done at a temperature of 180 degrees. Baking time depends on the size of the product; small ones are baked for no more than twenty minutes.

Dulce de Leche Made in a can

So, the first post in a new series: Making Dulce de Leche!

I know, I know... Not a very creative title (especially compared to Buttercream Battle!), but I wanted the title of this series to be descriptive. I like descriptive. It helps me remember things!

Having said that, I realize that the name for the sweet, sweet spread we make today is probably not very descriptive at all. At least for those who don't speak Spanish, like me. Although I speak a little French! Un petit peu to be precise... In French this product is called confiture de lait, which also doesn't help much if you don't speak French.

So, I'll just explain to you what dulce de leche is... (Oh, and for those of you who already know what dulce de leche is - I'm sure everyone who's been on Foodgawker knows about it: just skip this part and look at the delicious pictures instead.)

Dulce de leche means something like "sweetness of milk" and confiture de lait roughly translates to "milk jam". Yes, this stuff is made from milk. Sweetened milk, to be precise, but condensed milk is more often used simply because it is convenient. And no, evaporated milk is not the same as evaporated milk. Condensed milk is basically milk that has been dehydrated (aka: the water has been removed), while sweetened condensed milk is dehydrated milk with a ton of sugar added to it.

And you can create magic with sugar!

Remember when I was recently going through a caramel phase? Well, I thought the best way to get caramel out of my head was to do a series of articles about it. The Dulce de Leche Series. And yes, from this we can conclude that dulce de leche is actually caramel! Caramel with lots of milk!

To make Dulce de Leche, sweetened milk is gently heated (for a very, very, very long time) and stirred continuously (also for a very, very, very long time) until it thickens and the sugars and milk solids will not get into the caramelize mixture. However, there are other ways to make dulce de leche, and one of the easiest ways is to simply plunge a can of sweetened condensed milk into boiling water and let it simmer for a few hours...

So yes, this post is literally about dulce de leche made in a jar!

The great thing about this method is that it's simple. If you know how to brew tea, you can make dulce de leche this way. Another plus is that you can simply forget about it once you've thrown a can of sweetened condensed milk into a pot of boiling water. Just be sure to set a kitchen timer, alarm, or something else so you know when to remove the jar from the pan.

However, this method is not perfect. For example, I don't like that you can't see the milk while it's cooking. Therefore, it is impossible to tell if the milk has caramelized enough to your liking without opening the can. Also, you must let the can cool completely before opening the can, otherwise the dulce de leche may squirt out like a fountain! Moreover, this takes a lot of time.

But that's all!

Yes, and the can can explode...

Explosion ?????

EXPLOSION ????

Well... Yes, apparently it can. None of the jars I've made have exploded, but the internet is full of interesting stories about exploding candy jars. If you're curious (and want to see pictures of the mess!), take a look at this guy's story. It's very funny and not at all disturbing.

Because yes, it is entirely possible to create a spectacular jar explosion and a corresponding kitchen mess if you overheat the jar. However, it's also entirely possible to simply make yourself a beautifully sealed jar of delicious dulce de leche with minimal effort.

So what's the difference between an explosion and a jar of candy?

Water level: If you make sure the jar is constantly covered with water while it boils, your small jar of dulce de leche should survive the soak. However, if you are careless and allow the water to boil away, the jar will likely overheat, causing the dulce de leche inside to expand, causing the jar to burst, leaving your kitchen ceiling and walls dirty and sticky, resulting in you being unhappy and hungry.

So don't forget to cover the jar with water. The water in this case acts as a steamer. Since the water cannot be hotter than 100 °

C/212
°
F, a immersed jar can't get any hotter than that either. If the jar somehow absorbs more heat from the bottom of the pan it sits on, that extra heat will in turn be absorbed by the surrounding water, which, since it has absorbed enough heat energy, will evaporate.

In other words, if you make sure there is plenty of water around the can at all times, it is less likely to explode.

Still not convinced about the cooling properties of water? Check out this video of a guy boiling water in a paper cup. Because the water absorbs the heat energy of the flame, the paper "never reaches combustion temperature."

Very boring...

I studied physics and chemistry in high school, you know...

In any case, there is nothing to worry about.

So, start making dulce de leche today! In fact, while you're at it, make two jars. One for eating and one for making a delicious dulce de leche cake which I will post about tomorrow!

Tomorrow?

See you tomorrow! I wanted to write about this today, but... I didn't. So tomorrow!

Enjoy!

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Keep in mind that even though the jars are unlikely to explode when completely submerged in boiling water, they may have some defects that will cause them to rupture or break. Boiling a closed jar is always at your own risk, just like cooking regular caramel in a frying pan, taking the pie out of the oven and eating too much ice cream.

Dulce de Leche Made in a can

Ingredients

• 1 can of sweetened condensed milk

Instructions

1. Bring a large pot of water to a boil. Make sure you pour enough water into the pan to completely cover the jar you are about to cook.
2. Remove the label from a can of sweetened condensed milk and carefully lower it into the boiling water using tongs or a slotted spoon. Make sure you lay the can on its side so it can roll. If you place the jar bottom or top side down, the boiling water can cause it to bounce up and down, which is really annoying...
3. Cook the jar for 3 hours, making sure the jar is completely covered with water once. Add more boiling water if necessary.
4. Using tongs, a fork, or a slotted spoon, remove the jar from the pan and place it on a heatproof surface to cool. Make sure the jar has cooled to room temperature before opening, otherwise the dulce de leche will splatter... Once cooled, stir until smooth.
5. Chilled dulce de leche can be stored in the refrigerator, tightly covered, for up to 3 weeks.
6. Spread it on bread, pour it over cookies, cakes or ice cream, or eat it with a spoon. Enjoy!

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Serving

Remove the finished pies with condensed milk while still hot from the baking sheet and wrap them in a linen towel. Thanks to this, they will become soft and retain freshness and softness for a long time. If you want a crispy crust, then remove the pies from the oven and leave them on the baking sheet until they cool. The free air will slightly dry their surface and the ruddy sides of the pie will crunch appetizingly when you bite them.

The calorie content of pies with condensed milk is high: 315 calories per hundred grams of product is a lot, but if you don’t overdo it and work hard in the gym after eating the treat, then you won’t be afraid of any excess weight, and the pleasure from the delicious dish will remain for a long time!

If the dough for pies is puff pastry, then the calorie content of the product will rise to 365 calories, so it’s worth considering which dough to choose for cooking.

Pies with condensed milk - recipes for pies with condensed milk.

Many people have loved condensed milk since childhood, namely boiled condensed milk. So why not treat yourself to pies filled with boiled condensed milk! Delicious homemade cakes, which, by the way, are very easy to prepare. Here I will give two recipes for pies with condensed milk. Why was boiled condensed milk chosen as the filling, and not regular milk? The first has a thicker consistency and rich taste. Let's make pies with condensed milk.

They differ in one ingredient - dough. The first ones are more satisfying and dense on yeast dough, and the second ones are crispy and melt in the mouth, since the base is puff pastry. All recipes require baking in the oven. Frying is not the best option for this filling.

Product molding

When the dough reaches the required condition, divide it into small lumps, each of which is rolled out into a circle with a rolling pin to a thickness of one centimeter, with a thicker middle and thinner edges. Try not to make large preparations, because the beauty of such pies with condensed milk is in their miniature form.

How to make pies? On each piece we place a filling of boiled condensed milk and pinch the edges so that we get a round pie without sharp corners, to do this we wrap them inside and place the pies seam down on a baking sheet lined with parchment and greased with butter.

Pies with condensed milk

Pies with condensed milk from yeast dough

• Boiled condensed milk – 350 ml.
• Wheat flour – 3.5 cups;
• Dry yeast (fast) – 10 g.
• Chicken eggs – 2-3 pcs.
• Salt – 1 pinch;
• Butter – 100 g.
• Milk – 250-300 ml.
• Sugar – 4-5 tbsp. spoons;

Cooking steps

1. Stir yeast in warm milk and wait 5 minutes.
2. Now beat the eggs into a cup, add salt, sugar and softened butter. Beat with a fork.
3. Mix the yeast mixture with the eggs and oil.
4. Gradually add flour and stir.
5. When all the flour is in the cup, begin to vigorously knead the dough.
6. Now leave the dough for 20 minutes to increase in size. While you can prepare: open a can of condensed milk, lightly sprinkle the surface of the table with flour so that the dough does not stick.
7. The time has come - grab the dough! Crush him, torture him!
8. Roll into a sausage, cut into equal pieces.
9. Use a rolling pin to form each piece of dough into even round cakes.
10. Place a couple of spoons of boiled condensed milk into each circle of dough.
11. Make pies. Press the seams tightly.
12. Preheat the oven to 180 degrees, grease a baking sheet with any oil and place the pies with the seams down.
13. Before baking, pies can be brushed with egg yolk for color and shine.
14. Place in the oven for 20-25 minutes.

Puff pastries with condensed milk (boiled)

Everything is simple here! A quick treat, suitable as a dessert and a pleasant addition to tea.

By the way, I advise you to look at a very tasty recipe - pies with cheese

1. Ready-made puff pastry – 1 pack (200-400 g);
2. A can of boiled condensed milk;

Step-by-step preparation

1. The dough was defrosted.
2. Divided into equal rectangles.
3. Place a spoonful of condensed milk on the left half of the dough. We stretch it along the length.
4. Cover the first half of the dough with the second half, as if closing a book.
5. Press the edges, but don't touch the middle.
6. Heat the oven to 180-190 degrees.
7. Bake for 20 minutes.

Try it, it's very tasty! I would be very grateful if you repost this post somewhere on social networks. If you want to stay up to date with new recipes, please join my VKontakte group.

And here is a video of making pies with condensed milk. I advise you to look.

Buns with boiled condensed milk

Buns with boiled condensed milk

quantity 12-15 pieces

Dough: 450 gr. wheat flour 5 gr. dry yeast 100 ml. milk 180 ml. kefir 80 gr. sugar 1/2 tsp. salt 70 gr. butter 1 chicken egg vanilla sugar

1 can of boiled condensed milk (milk remains, a little more than half is used) 1 chicken egg for greasing buns powdered sugar

I have something similar to boiled condensed milk, here it’s called dulce de leche, it’s boiled from milk and the taste is similar to boiled condensed milk

dissolve yeast in warm milk, add a tablespoon of flour, a teaspoon of sugar, stir and put in a warm place for 15 minutes, until the cap is lifted into the bowl where the dough will be kneaded, beat in the egg, add sugar, vanilla sugar, salt and stir, pour in the suitable yeast mass, warm kefir stir with a whisk gradually add sifted flour and knead the dough in the middle of the kneading pour in warm, melted butter, continuing to knead the dough is soft and elastic, it’s better to let it stick a little to your hands than to pour in the flour put in a warm place for an hour and a half, until it increases in size twice after rising, divide the dough into 12 pieces, each should weigh 75-80 grams, roll into balls and cover with film so as not to dry out, I got 15 pieces, but I took a little more milk

These buns can be formed in two ways

Roll out each ball into a layer about 3-4 mm thick, oval shaped, make cuts on one side, as in the photo, put the filling on the edge of the flatbread (about one and a half to two teaspoons), roll it carefully into a roll, then connect the ends, forming a circle

Roll out the oval layer in the same way, but make short cuts a little shorter, without cutting to the edge

put the filling and roll up a roll, connect the ends, forming like a snail, hiding one edge under the bottom

Place the buns on baking paper on a baking sheet and let stand for 30-40 minutes

then brush with beaten egg

bake in a hot oven, 190 gr for about 25 minutes, cooled, sprinkle with powdered sugar

Pies with condensed milk

Ingredients: Butter - 150g, non-grain cottage cheese - 1 pack, eggs - 2 pcs, wheat flour - 150g, a glass of sugar, baking soda, salt, boiled condensed milk - 1 can.

Place softened butter, sugar, eggs, salt into a pre-prepared container and stir well. Then add cottage cheese to the prepared mixture and mix thoroughly again. If there are no lumps of curd left, this means that the mixture is prepared in the best possible way. Mix wheat flour with baking soda, add to the container with the curd mixture and mix well again. Divide the prepared dough into portions. Roll out each portion and shape into round cakes. Place 1 tablespoon of condensed milk in the middle of the cake and seal the edges. Place the prepared pies on a baking sheet, brush with egg and bake in a moderately preheated oven for about 20 minutes. Bake until the pies are browned.

Popular baking recipes

Ingredients: Eggs - 3 pcs., flour - 1.5 cups, margarine - 100g, sour cream or kefir - 200g, granulated sugar - 1 cup, soda - 1 teaspoon, salt and vanillin to taste. Filling: fruits, nuts, berries, chocolate, cocoa.

Cupcake in a frying pan

Ingredients: Sour cream – 120g, granulated sugar – 20g, cream margarine or butter – 100g, wheat flour – 320g, salt – 3g, baking soda – 3g, Dutch cheese – 100g, egg – 1 pc.

Eight Cookies

Ingredients: Butter – 100g, milk – 205ml, wheat flour – 400g, yeast – 20g, eggs – 2 pcs., vanilla sugar – 100g.

Vanilla buns

Ingredients for the dough: Cream - 70ml, cottage cheese - 1kg, butter - 300g, sugar - 350g, vanilla sugar - 5g, chocolate - 150g. For the filling: sugar – 100g, raisins – 100g, apples – 2kg, ground cinnamon – 6g.

Apple pie

Ingredients: Sour cream – 400g, cottage cheese – 1kg, butter – 200g, eggs – 3 pcs., sugar – 400g, nuts – 80g, candied fruits – 50g.

Easter with nuts

Ingredients: Butter – 300g, eggs – 2 pcs., granulated sugar 200g, wheat flour – 400g, lemon ½, fresh fruit or berries.

Fruit cake

Ingredients: Wheat flour - 2 cups, creamy margarine or butter - 200g, purified water - ½ cup, fruit jam 200-300g, vegetable oil, powdered sugar.

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Ingredients: Butter – 200g, egg – 1 pc., wheat flour – 400g, honey – 90g, raisins – 30g, olive oil – 35g, yeast – 20g, cognac – 50ml.

Honey buns

Ingredients: Sour cream - 300g, butter - 300g, cottage cheese - 1kg, granulated sugar - 220g, vanilla sugar - 5g, salt - 5g. candied fruits – 100g., almonds – 100g.

Easter custard

Ingredients: Eggs – 3 pcs., butter – 200g., granulated sugar – 400g., wheat flour – 400g., cherries (pitted).

Cake with cherries

Ingredients: Makes 7-8 pies. Egg – 1 pc., curd mass – 250g, wheat flour – ½ cup. For the filling: Butter – 2 tbsp. spoon, sugar - 2 tbsp. spoon, vanilla sugar - one tea. spoon, apples – 2 pcs., raisins – 30g.

Pies with apples

Ingredients: Egg – 1 pc., condensed milk – 1 can, baking soda – 0.5 teaspoon, starch – 6 tablespoons, lemon zest.

Cupcake Snowflake

Ingredients: Butter – 100g, eggs – 6 pcs., flour – 480g, milk – 250ml, sugar – 50g, powdered sugar with vanilla – 20g, yeast – 15g, ½ lemon zest, salt to taste.

Butter buns

Ingredients: Butter – 200g, cream – 250ml, wheat flour – 500g, granulated sugar – 100g.

Cake

Ingredients: Egg whites – 8 pcs., powdered sugar, granulated sugar – 200 g., apples – 1 kg.

Ingredients:

• boiled condensed milk – 180 grams,
• chicken eggs – 4 pcs.,
• granulated sugar – 100 grams,
• vegetable oil (odorless) – 100 ml,
• walnut kernels – 100 grams,
• wheat flour – 180 grams,
• vanillin 2-3 grams,
• baking powder – 10 grams.

In addition, to turn the pie into a birthday cake, you need to additionally prepare:

• boiled condensed milk – 75 grams,
• liquid cream – 50 ml,
• multi-colored confectionery powder - to taste.