Cinnamon buns with condensed milk
Description
Homemade pastries for tea. Prepare the dough. Grease a large bowl with butter and set aside. Melt 4 tablespoons of butter, set aside. In a bowl, mix together flour, sugar, yeast, and salt. Add goat's milk, melted butter, and egg; beat with a mixer at medium speed until smooth, 3 to 5 minutes. Pour the mixture into the prepared bowl and cover with plastic wrap. Let stand in a warm place until the dough doubles in volume, about 30 minutes. Prepare the filling. In a large saucepan, heat milk over medium heat until boiling. Add sugar and cook, stirring, until sugar dissolves. Add vanilla and bring to a boil. In a small bowl, mix baking soda and 1 1/2 tablespoons of water with a whisk. Reduce heat and add the baking soda mixture. Cook, stirring every 15 minutes, until the mixture turns brown and thickens, 6 to 8 hours. Strain through a fine sieve and let cool slightly. The cooked goat's milk with sugar can be stored in an airtight container in the refrigerator for up to 1 month. Meanwhile, grease a baking pan and set aside. Place 2 cups of the cooked goat's milk, butter, pecans, cinnamon, and raisins into a medium saucepan. Cook over medium heat until the butter melts and the mixture becomes smooth. Remove from heat and let cool slightly. Pour one-third of the mixture into the baking pan, spreading evenly, and set aside. On a lightly floured surface, roll out the dough into a rectangle about 25x37 cm. Pour the remaining filling over the dough. Roll up the dough and cut crosswise into 8 rounds. Place cut-side down into the baking pan, cover with plastic wrap. Let stand in a warm place for about 30 minutes. Preheat the oven to 175°C. Bake the rolls until golden brown, 30 to 45 minutes. Transfer to a wire rack and let cool. Place on a serving dish and, if desired, glaze with additional cooked goat's milk.