Pie with Boiled Condensed Milk and Nuts Recipe
This is a perversion. Yeast cake dough rests in the refrigerator all night, which allows you to slow down the activity of yeast. The dough can be stored in the refrigerator for two days and frozen – a very versatile dough for a variety of baking. The dough for this pie turns out to be soft, tender, lush. You can experiment with the filling.
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Instructions
  1. From these products, knead a soft dough (mix yeast with flour, add sugar, egg, milk, butter and salt), cover with a film and refrigerate overnight. Night kneading is very convenient, because in the morning there is no need to mess with the dough. It remains to come up with a filling, roll out the dough – and after a short period of time you will be able to eat your favorite pastries.
  2. The dough left overnight in the refrigerator will increase in size.
  3. Roll out the dough into a thin layer, the length of which corresponds to the length of the baking dish (English cake mold).
  4. Spread condensed milk on the dough layer and sprinkle with nuts.
  5. Roll the roll tightly.
  6. Cut lengthwise into 2 halves.
  7. Weave a braid (tourniquet).
  8. Put the tourniquet in the mold and leave for another 20-30 minutes for proofing. Bake in a preheated 180 degree oven until ready.
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