Croissants with condensed milk

4 servings

90 minutes

Croissants with condensed milk are a refined combination of airy puff pastry and the delicate caramel sweetness of boiled condensed milk. This dessert, inspired by French baking, has gained particular popularity due to its soft, crispy dough and rich filling. The traditional dough, soaked in butter, undergoes a complex layering process that gives it a delightful texture. The aroma of fresh pastries mixed with the gentle sweetness of condensed milk creates a cozy atmosphere reminiscent of a warm morning breakfast. These croissants are perfect for morning tea, festive gatherings, or simply enjoying the moment. They can be served with a cup of aromatic coffee or hot chocolate to complement the rich creamy filling.

Energy value per serving

• Calories: 1399.5
• Proteins: 20.6g
• Fats: 79.2g
• Carbohydrates: 152.4g

Ingredients

• Sugar: 0.5 glass
• Milk: 300 ml
• Dry yeast: 12 g
• Wheat flour: 500 g
• Butter: 300 g
• Salt: 1 tsp
• Boiled condensed milk: 200 g
• Sour cream 15%: 200 g
• Egg yolk: 1 pc

Cooking steps

1. Dissolve yeast and sugar in warm milk, place in a warm spot until a frothy cap forms.

   Required ingredients:

   • Milk: 300 ml
   • Dry yeast: 12 g
   • Sugar: 0.5 glass

2. Gradually add flour. Knead a soft, sticky dough. Knead it for 10 minutes so the gluten in the flour swells and the dough starts to come off your hands. When the dough starts to come off, it is ready. Place the dough in a warm place to rise.

   Required ingredients:

   • Wheat flour: 500 g

3. Roll out into a thin layer, dusting the table with flour.

   Required ingredients:

   • Wheat flour: 500 g

4. We grease the sheet of dough with soft butter. Then we fold the sheet in half. We roll it out a bit, then grease the top with butter again and fold it in half, and so on, until we get a small envelope.

   Required ingredients:

   • Butter: 300 g

5. We put the dough in a plastic bag and place it in the refrigerator for 2 hours. I always put the dough in the freezer for 30-40 minutes.

6. We make the filling by mixing boiled condensed milk with sour cream.

   Required ingredients:

   • Boiled condensed milk: 200 g
   • Sour cream 15%: 200 g

7. Take the cold dough 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 filling on the dough and stretch the wide end of the triangle to roll up croissants. The dough is stretched so that the croissant can be bent into a crescent shape.

8. Place the croissants on a greased baking sheet. Let them rise in a warm place for 30-40 minutes.

   Required ingredients:

   • Butter: 300 g

9. Whisk the yolk and brush the croissants.

   Required ingredients:

   • Egg yolk: 1 piece

10. Bake in a preheated oven at 180-200 degrees until golden brown.