How to make nuts with condensed milk: 3 ways

Nuts with condensed milk are considered to be the favorite delicacy of most people, regardless of age. The peculiarities of dessert preparation include the use of a special form for baking dough - oreshnitsa. The hostesses use both a cast-iron device and a modern electric device. First you need to knead the dough and cook 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 cast iron hazel

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

Dough:

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

Filling:

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

1. After preparing all the ingredients, start kneading dough. Take a wide bowl, rub it into butter or margarine. Use a large section of the float. You can also crush the product with a fork; then it is necessary to hold it in advance at room temperature.
2. Now cool the eggs, separate the yolks, mix them with margarine / butter. We don’t need proteins, so put them aside. Pour into the basic composition of salt, granulated sugar. Quench the soda with vinegar, add to the bowl. Sift flour, enter it in small portions, at the same time kneading dough.
3. Next, you need to prepare a homogeneous mass, exclude lumps with a fork or blender. For convenience, you can use a powerful mixer. Properly mixed dough resembles a thick honey in consistency and hue. The dough is ready for further manipulation.
4. Prepare a cast iron nut, wash it, dry it. Put on a gas or electric burner, heat it. Unlike electrical appliances, Soviet appliances warmed up for a long time.Once this happens, you can start baking.
5. Dip the silicone brush into the vegetable oil, carefully process each recess of the oreshnitsa. Now, scoop the dough with a teaspoon or pinch it with your hands, place a piece in 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, you need to cut off the excess with a knife.
6. Fill the grooves of the shape section exactly halfway or 2/3. Make small holes inside to fit condensed milk. Now connect the oreshnitsa, cut the bulging remnants of the test. Set the slab on the middle mark, place the cast-iron device on it.
7. Wait 1 minute, then turn the mold 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. Ready-made nutshells are easily removed from the hot form. Therefore, after the first batch, start the second baking.
8. Continue cooking the base until the dough is complete. Then put each half of the nuts on a tray, cool to room temperature. At this time, start mixing components for the filling.
9. Leave the butter to soften, then chop it into cubes or mash with a fork. Add boiled condensed milk, mix with a mixer or blender until homogeneous. If in the end you get a liquid mass, send it in the cold for a third of an hour to solidify.
10. Now you have all the ingredients ready for the final formation of the delicacy. 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.

Nuts 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 ingredients.

Dough:

• flour - 720 gr.
• soda - 3 gr.
• 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 in a saucepan, pour boiling water on it and put it on the stove. Cover the dishes with a lid, leave a hole for steam.
2. Boil condensed milk for 3 hours, periodically add water as it evaporates.After the expiration date, you will receive the filling in accordance with all requirements.
3. Start cooking the dough. Leave the butter at room temperature for thawing or speed up the process by placing it in polyethylene and sending it to boiling water.
4. Add sugar, a pinch of salt, sour cream. Quench the soda with vinegar (can be replaced with a pinch of citric acid), add to the basic composition. Stir the mass with a fork, then work the blender.
5. Sift the flour. Begin to enter it in small portions, at the same time get rid of lumps. Now beat the mixture with a mixer, bring to homogeneity.
6. Prepare a cast iron or electric Oreshnitsa. Lubricate each cell of the mold with butter or sunflower oil. Heat the Soviet device on the stove, connect the modern device to the network.
7. Pinch off pieces of dough and roll them into the holes. Fill the grooves not to the end, otherwise in the process of closing the dough will come out. Roast the composition for 2 minutes on each side (for cast-iron fittings) and 1.5 minutes in total (for modern electric oreshits).
8. After a specified time, the dough can be considered ready.Shells with ease go away from the hot form. Remove them and place on a tray to cool. Start baking a new batch.
9. The dough can be considered ready if it has acquired a golden shade with brownish patches. Make the stuffing. To do this, fry the nuts in a dry frying pan, chop them into pieces or leave them whole.
10. Mix melted butter with condensed milk, beat with a blender. If the filling turned out to be liquid, send it to the fridge for half an hour. Start filling dough molds.
11. Using a teaspoon, scoop up the stuffing, put it in each half. Place the nut in the center or mix the pieces into the total mass, then stuff. Carefully connect the two sections to get solid balls.

How to use nuts in the form of

1. Not every house has an electric or cast iron oreshnitsa. Some housewives buy special forms in the form of nuts, each cell is a separate device.
2. To prepare the nuts with condensed milk in this way, pre-knead the dough according to one of the recipes suggested above.Pinch off a piece of the composition, put it in a cell and knead it with your fingers.
3. Leave the dips in the dough, which will be filled with condensed milk with butter. Now set the oven to warm up, stick to a temperature setting of 200 degrees.
4. Remove the baking sheet in advance, place the nuts in the form of halves on it. After a quarter of an hour, the oven will warm up enough, send the baking tray inside.
5. The duration of 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 extract them from the hot dishes. You can pre-cut the edges, giving the products the desired shape.
7. Now cook the stuffing. To do this, mix the softened butter with condensed milk. Black out the composition of the spoon, put in each half.
8. In the center you can put on 1 whole nut (hazelnuts, almonds, walnuts, etc.). Seal sections, serve a treat to the table. Traditionally, nuts are consumed with cocoa, coffee or tea.

Prepare a treat in a cast iron or electric nutcracker. Warm up the mold in advance, lay out the dough not to the brim.Bake the shells 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