A croissant is a pastry made from puff pastry or yeast dough. It is generally accepted that their homeland is France, but this is not entirely true. They first appeared in Austria and were then called “Viennese bagels,” and in France they learned to bake them only in the 18th century.
It was then that they were given the name “croissant”, which translates as “crescent”. This is easily explained by the shape of the bagels. However, croissants are now popular not only throughout Europe, but throughout the world. Europeans don't understand breakfast without hot coffee or chocolate with freshly baked croissants.
Now croissants can be prepared according to numerous recipes from different doughs with almost any filling. Of course, children's favorite treat is sweet pastries: with chocolate, jam, condensed milk, fruit or berries.
But you can bake croissants with mushrooms, ham or cheese. There are even recipes in which you can prepare croissants without filling - these will be original buns, soft and airy.
Each country has its own cooking methods, but we will tell you how to make sweet croissants with boiled condensed milk from puff pastry.
Puff pastry is a win-win option for busy housewives. You can make almost any pastry from it, and it will take very little time.
The longest process is defrosting the dough; it can be done in the microwave, oven or warm water. But the easiest way to avoid damaging the dough is to leave it in the refrigerator overnight. Then in the morning you can start preparing sweet, aromatic pastries.
We start by rolling out the dough; it should be no more than a few millimeters thick. Then, using a sharp knife, he cuts the dough sheet into isosceles triangles.
Place the desired amount of boiled condensed milk at the base of each triangle. Then we wrap the croissants with a tube and give them a crescent shape.
Lightly grease the baking tray with vegetable oil. If you are afraid that the croissants will burn, you can place baking paper on a baking sheet.
Place the croissants on top at a short distance from each other - they will slightly increase in size during the cooking process.
Beat the egg with sugar using a fork or whisk and brush each croissant with this mixture.
This is necessary so that the finished baked goods have a shiny golden crust. Remove the baking sheet and preheat the oven to 180 degrees for 20-25 minutes, until golden brown.
Once ready, let the baked goods stand under a towel for 10-15 minutes and then you can enjoy soft, airy and incredibly tasty croissants with condensed milk.
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
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.
Once you try this dessert, it is almost impossible to refuse it. Especially for those who want to win the hearts of their guests or please their family with a unique dish, step-by-step instructions are provided, following which you can get amazing bagels made from yeast dough with boiled condensed milk.
Yeast dough is rich in vitamin B, has a soft structure and low calorie content. Watch your figure? Then this recipe is especially for you.
Ingredients
- Flour - 0.6 kg
- Fresh milk - 1 glass
- Wet yeast - 1 tbsp. l.
- Granulated sugar - 3.5 tbsp. l.
- Soft margarine - 1 pack.
- Salt - to taste
- Varenka - 1 jar
Preparation
In order to prepare such an amazing dessert as a bagel made from yeast dough with boiled condensed milk, you will have to spend a lot of time and effort. The thing is that most of these resources are spent on obtaining a unique test.
The first thing to do is take a deep bowl and mix the ingredients in it to obtain what is perhaps the key component of the dish. For this you will need: flour, milk, salt, sugar, 50 g of margarine and yeast, which must rise in advance (soak in water with sugar). The resulting mass needs to stand for 15-20 minutes.
Dust the work surface with flour and use a rolling pin to form a rectangle. There is no need to rush to get croissant preparations, because the main component of the future dish is not ready yet.
Place margarine exactly along the middle line of the resulting rectangle (do not skimp on this product to get a soft dough).
Now you need to cover the margarine with one of the parts of the rectangle (make sure that it is completely hidden).
Now, you need to pick up a rolling pin and roll it out so that the pieces cannot be felt through the layer.
Distribute it over the workpiece again.
Cover with the rest of the workpiece.
Using a rolling pin, remove any bumps on the surface.
Re-roll and roll out the workpiece from top to bottom and vice versa. The dough is almost ready, all that remains is to put it in the refrigerator for a quarter of an hour, then take it out and repeat the rolling and folding procedures a few more times until it becomes flaky.
Cut off the desired piece (its size will depend on the number of servings of the treat).
Roll out the selected piece on a work surface sprinkled with flour and divide into equal parts of a triangular shape.
Spread the filling over the widest portions of the pieces.
