Ingredients you will need:
Warm milk, I have a fat content of 3.2 %.
Salt, sugar, yeast.
Egg at room temperature.
The oil is softened, I have a fat content of 82%.
All the ingredients are combined (except the oil) and knead at a minimum speed for 5 minutes. If hands 7-8.
The dough will gather into a ball, will be soft, but not sticky.
Add all the butter at once and continue kneading for another 10 minutes. Hands 15.
Here is such a dough should turn out. Smooth, soft, elastic, but not sticky. Very pleasant!
I put it in a container greased with vegetable oil and remove a warm place for the approach. It should double in size.
My dough came up in an hour.
For the filling, I will use the purchased boiled condensed milk.
Walnuts I already pre-fried in a pan and crushed, but not very finely.
The salt can be adjusted independently, but it sets off the sweetness of condensed milk very well.
Roll out the dough approximately 30*40.
Evenly distribute condensed milk, nuts and salt. I leave a free edge on one side just 1-2 cm to pinch the roll.
I turn into a not tight roll, cut along the length not reaching one edge of a couple of centimeters.
Tightly intertwine the sections up.
Carefully transfer to the baking tray. I bend the edges.
In the center, you can set some ring, so that the wicker during proofing does not lose its shape and does not float.
Cover with plastic wrap and put in a warm place for 60 minutes.
The wattle will grow noticeably.
I send it to a preheated 170-degree oven for 30-35 minutes.
It should be well browned and acquire a Golden, delicious crust.
I let it cool slightly and take out the ring.
It is good both in warm and cold form.
The scents in the kitchen were delicious. I love the smell of baked goods!
With a Cup of cold milk, the bun flies away instantly!
I hope you liked the recipe and it will be useful!
Everyone has a great mood!