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Nuts with Condensed Milk Classic Recipe
Instructions
To make classic nuts with condensed milk you will need special moulds – hand-held "nut makers" (oreshnitsa) or an electric nut maker. Without them you will not be able to create the characteristic "walnut" shape.
I prepare the products from the list. All the components go straight onto the work surface – this speeds up the process of making the dough.
I cut the butter into pieces and put it in the microwave. Cutting it up speeds up the melting – a whole block of butter melts more slowly and can "scorch" at the edges.
I melt the butter until it is liquid. Important: not to the boil, but until completely melted – overheated butter will separate.
I crack the eggs into a separate small bowl – this way you can make sure of their quality (a fresh egg has a firm white and a bright, domed yolk).
I prepare all the liquid ingredients, as well as the sugar and the salt. The soda is slaked with the vinegar – right in the dough, on contact with the acid of the sour cream.
I transfer the eggs and sugar into a deep bowl and stir. I add all the liquid ingredients and mix the mass until homogeneous.
I add the flour to the mass in several stages. At first I knead it with a whisk – while the mass is still liquid. Adding the flour gradually is the "secret" to dough without lumps.
I dust the work surface with flour, turn the dough out and carry on kneading by hand until homogeneous. The dough comes out soft and elastic, with a light buttery sheen.
I divide the dough into small balls – about the size of a large cherry. This is exactly the amount needed for one "half" of a nut.
I grease the pre-prepared moulds with vegetable oil. I place a ball of dough into each mould and distribute it around the walls, making a hollow in the middle for the future filling.
I transfer the moulds to a baking sheet and put them in an oven preheated to 180 °C for 15–25 minutes – until golden. While the cookies bake, I make the cream: I take boiled condensed milk and butter.
I whip the boiled condensed milk and the butter with a mixer until homogeneous – the result is a tender caramel cream of a characteristic light-brown colour.
I join the two halves of a "nut" together with the filling. You can place a whole nut (walnut, almond) in the middle – there will be a "surprise" inside.
According to the classic recipe, the nuts with condensed milk are ready! These cookies are a great match for a morning coffee or a family tea party.
Tips
- 1
Use only BOILED condensed milk for the cream – ordinary white condensed milk will not give the characteristic caramel flavour and will be too runny.
- 2
Take the butter and condensed milk for the cream at room temperature – cold ones will not combine smoothly. Take them out of the refrigerator 1–2 hours before you start.
- 3
Do not overbake the halves – they should be golden, but not dark brown. Overbaked nuts will be hard. I use a similar principle with other kinds of Soviet baking.
- 4
Grease the moulds with oil BEFORE every batch – the dough quickly sticks to the heated moulds if you skip this step.
Video
FAQ
Can I use ordinary (unboiled) condensed milk? +
No, ordinary white condensed milk will not do – it is too runny, the cream will "run" and the nuts will not hold together. Boiled condensed milk gives a dense caramel texture and the characteristic flavour – this is exactly the classic "Soviet" filling. If you do not have ready boiled condensed milk, make it yourself: boil a tin of ordinary condensed milk in water for 2.5–3 hours (keep it fully covered with water, topping it up as it boils away). Cool it, open it and use it.
What if I do not have special "nut maker" moulds? +
Without special moulds you will not be able to make classic nuts – the characteristic "walnut" shape is created precisely by them. Alternative options: silicone mini-max muffin moulds (not perfect, but the shape will be close), a silicone "nuts" mould for cookies (sold in specialty shops), or an electric "nut maker" (the most convenient option for frequent baking). If you have no moulds at all, you can make not "nuts" but flat cookies with the same recipe.
How long do the finished nuts keep? +
With the cream they keep for 4–5 days in a closed container at room temperature, and up to 1 week in the refrigerator. Without the cream (just the halves) – up to 2 weeks in an airtight bag. You can freeze the unfilled halves for 1–2 months – defrost them and fill them with cream before serving. With the cream, freezing spoils the texture. They are best eaten fresh within 2–3 days of making, when the flavour and texture are at their peak.
Can I vary the filling? +
Of course, the classic boiled condensed milk is only one of the options. Alternatives: custard cream (more delicate), chocolate ganache (a dark version), curd cream with icing sugar (lighter), whipped cream with strawberries (for a summer version), or apple jam (a fruity version without extra sweetness). Experiment – the "nut" halves are versatile and "get along" with any filling. You can make an assortment with different fillings – it looks pretty on a festive table.
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