How to make nuts with condensed milk: 3 ways

Nuts with condensed milk are rightfully considered the favorite delicacy of most people, regardless of age. The peculiarities of the dessert preparation include the use of a special form for baking dough - hazel. Mistresses use both a cast-iron fixture and a modern electric appliance. First you need to knead the dough and prepare the filling on the basis of condensed milk, only then you can start the heat treatment. Consider the main aspects in order.

Nuts with condensed milk in a cast-iron hazel

This recipe is considered a classic of the genre, since not all housewives have an electric hazel. To get started, prepare the necessary ingredients.

Dough:

• soda - 5 gr.
• butter (can be replaced with margarine) - 325 gr.
• wheat flour (premium) - 900-950 gr.
• granulated sugar - 240 gr.
• chicken egg - 3 pcs.
• table vinegar - in fact
• rock salt - 3 gr.

Filling:

• boiled condensed milk - 330-340 gr.
• butter - 225 gr.

1. After preparing all the ingredients, start the dough kneading. Take a wide container, rub butter or margarine into it. Use a large section of grater. You can also crush the product with a fork, then you must incubate it at room temperature in advance.
2. Now cool the eggs, separate the yolks, mix them with margarine / butter. We don’t need proteins, so put them aside. Pour salt and granulated sugar into the main composition. Quench the soda with vinegar, add to the bowl. Sift the flour, add it in small portions, while kneading the dough.
3. Next, you need to cook a homogeneous mass, exclude lumps with a fork or a blender. For convenience, you can use the powerful mixer. Properly kneaded dough resembles thick honey in consistency and shade. The dough is ready for further manipulations.
4. Prepare a cast-iron hazel, wash it, dry it. Put on a gas or electric burner, heat. Unlike electrical appliances, Soviet appliances warm up for a long time. Once this happens, you can start baking.
5. Dip the silicone brush in vegetable oil, carefully process each deepening of hazel. Now scoop the dough with a teaspoon or pinch it with your hands, put a piece into each well. Do not fill the notches to the sides, otherwise when heated, the dough will increase in volume and crawl out. In this case, it is necessary to cut off the excess with a knife.
6. Fill the recesses of the mold section exactly half or 2/3. Make small holes inside to fit the condensed milk. Now connect the hazel, cut off the protruding remains of the dough. Put the stove on the middle mark, place a cast-iron device on it.
7. Wait 1 minute, then turn the tin over to the other side, hold it over the fire for another 30–45 seconds. Such a move will allow the test to brown evenly. Finished nutshells are easily removed from the red-hot mold. Therefore, after the first batch, start baking the second.
8. Continue to prepare the base until the dough is over. Then put each half of the nuts on a tray, cool to room temperature. At this time, start mixing the components for the filling.
9. Leave the butter to soften, then chop it into cubes or mash with a fork. Add the boiled finished condensed milk, beat the composition with a mixer or blender until smooth. If you eventually got a liquid mass, send it to the cold for a third of an hour to solidify.
10. Now you have all the ingredients for the final formation of the goodies. Start filling the shells with the filling.Scoop a delicious cream with a teaspoon, put it in each half. Then fasten the sections together to get a whole nut with condensed milk.

Eggs with condensed milk without eggs

It is not always possible to go to the store for eggs, so it makes sense to consider a recipe without these components.

Dough:

• flour - 720 gr.
• soda - 3 gr.
• table vinegar - in fact
• sour cream of high fat content - 120 gr.
• granulated sugar - 130 gr.
• butter - 275 gr.

Filling:

• condensed milk (not boiled) - 345 gr.
• butter - 110 gr.
• walnut or hazelnut - 200 gr.

1. Send a jar of condensed milk to the pan, pour cool boiling water and put on the stove. Cover the dishes with a lid, leave a hole for steam to escape.
2. Cook condensed milk for 3 hours, periodically add water as it evaporates. After the expiration of the term you will receive the filling in accordance with all requirements.
3. Start preparing the dough. Leave the butter at room temperature to thaw or speed up the process by placing it in polyethylene and sending it to boiling water.
4. Add granulated sugar, a pinch of salt, sour cream. Quench soda with vinegar (can be replaced with a pinch of citric acid), pour to the main composition. Stir the mass with a fork, then work with a blender.
5. Sift the flour. Start injecting it in small portions, while getting rid of lumps. Now beat the composition with a mixer, bring to uniformity.
6. Prepare a cast-iron or electric hazel. Lubricate each cell in the pan with butter or sunflower oil. Incandescent the Soviet device on the stove, connect the modern device to the network.
7. Nip off the dough pieces and roll them into the holes. Fill the recesses not completely, otherwise the dough will come out during the closing process. Fry the composition for 2 minutes on each side (for cast-iron appliances) and 1.5 minutes in general (for modern electric hazel).
8. After a specified time, the dough can be considered ready. The shells easily move away from the red-hot form. Remove them and place on a cooling tray. Proceed to bake a new serving.
9. The dough can be considered finished if it has acquired a golden hue with brownish blotches. Make the filling. To do this, fry the nuts in a dry pan, chop them in slices or leave them whole.
10. Mix melted butter with condensed milk, whisk with a blender. If the filling is liquid, send it to the refrigerator for half an hour. Start filling out the dough tins.
11. Using a teaspoon, scoop up the filling, put it in each half. In the center, place the nut or mix the pieces into the total mass, then stuff. Gently join the two sections to get solid balls.

How to use nuts in the form of nuts

1. Not every house has an electric or cast-iron hazel. Some housewives buy special forms in the form of nuts, each cell is a separate device.
2. To prepare nuts with condensed milk in this way, knead the dough in advance according to one of the recipes proposed above. Nip off a piece of the composition, put it in a cell and wring it with your fingers.
3. Leave the recesses in the dough, which will begin with condensed butter. Now set the oven for heating, adhere to a temperature of 200 degrees.
4. Remove the baking sheet in advance, place the halves of nuts on it. After a quarter of an hour, the oven warms up enough, send the pan inside.
5. The duration of the heat treatment is 1.5-2 minutes, not longer. Every 30 seconds, check the readiness, the dough should turn golden.
6. When the shells are baked, you can easily remove them from the red-hot dishes. You can pre-trim the edges, giving the products the desired shape.
7. Now prepare the filling.To do this, mix softened butter with boiled condensed milk. Blacken the composition with a spoon, put in each half.
8. You can place 1 whole nut in the center (hazelnuts, almonds, walnuts, etc.). Seal the sections, serve the treat to the table. Traditionally, nuts are consumed with cocoa, coffee or tea.

Make a treat in a cast-iron or electric hazel. Preheat the mold in advance, spread the dough to the brim. Bake the shell for 1.5-2 minutes. As a filling, you can also use grated chocolate in combination with butter.

Video: how to cook nuts with condensed milk