Steps for the brioche with condensed milk

• First, to make these brioche with condensed milk, prepare the dough. For convenience, I used the stand mixer, but you can do everything by hand in a bowl and then on a pastry board. In the stand mixer bowl, place the flour, yeast dissolved in a couple of tablespoons of milk, granulated sugar, condensed milk, vanilla, and grated lemon zest, and knead for a few minutes at speed 1-2 using the hook attachment. Then add the egg and yolk and continue kneading for a few more moments. Gradually add the remaining milk little by little, continuing to knead. Add the salt. Finally, gradually add the softened butter in pieces, let it be absorbed, and continue kneading. To achieve a smooth and homogeneous dough, it will take a total of at least 15-18 minutes or until the dough is well incorporated. Let the dough rise in a large bowl covered with plastic wrap in the closed oven with the light on for about 3 hours or until doubled.

  

• Pour the milk into a saucepan and place it on the heat to warm up. Separately, in a bowl with a whisk, beat the yolks with the sugar and vanilla essence. Then add the sifted flour and mix well. Pour the egg mixture into the milk and bring to a boil, stirring constantly with the whisk to prevent lumps from forming and to thicken completely. Remove from the heat and place plastic wrap in contact with the surface and let it cool at room temperature for a few hours.

  

• After the rising time, take the dough and turn it out onto a lightly floured pastry board and tear off elongated pieces of dough about 3 oz each. You can also make round brioche or shape them any way you like. Then create long cords or ropes and twist them on themselves to form the brioche. Place them on a baking sheet lined with parchment paper and let them rise at room temperature or in an off oven with the light on for 1-2 hours or until doubled, covered with a cloth. Once they have risen, brush the surface with a previously beaten egg. Bake in a preheated static oven at 355°F for 12-15 minutes or until golden brown.

  

• Meanwhile, fill a pastry bag or syringe for desserts with pastry cream and as soon as the brioche are ready, while still hot, fill them immediately. Dust the surface with powdered sugar and enjoy.

  

• I hope you like this latest recipe of mine, see you next time, friends.