first we are going to make the sponge, for that we mix a little warm milk, a tablespoon of sugar and yeast, cover it and let it rest for 15 minutes.
Place the rest of the ingredients (except the butter) in a bowl, add the yeast sponge and mix to form a dough. Then we added the butter and kept kneading. At this moment the dough becomes very sticky, but be careful not to add more flour, knead it even if it costs for 10 minutes and you will see that it is no longer sticky. Let rest 20 minutes. After that time we cut portions of dough of 40 gr each, roll them into buns and place them on a buttered plate, let them rise until they double their volume.
Meanwhile, prepare the pastry cream, heat the milk with half the sugar. In a bowl, mix the remaining sugar together with the cornstarch. Add the eggs and mix until integrated. Add the hot milk and bring everything back to the low heat, stirring continuously until it comes to a boil. When that happens, cook for another minute without stopping stirring. Outside of the heat, add the essence of vanilla and cover it with a film in contact so that a scab does not form. Let it cool.
Once the breads have risen, we brush them with beaten egg, fry or cook in an oven at 180º for approximately 15-20 minutes. Once cold, cut the loaves diagonally with the help of scissors, fill with pastry cream and pastry dulce de leche. Above we sprinkle with. powdered sugar.
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