Ingredients (For 24 buns):

• 500 gr of wheat flour (type 55)
• 150 gr of powdered sugar
• a pinch of salt
• 25 gr fresh yeast
• 250 ml milk
• 3 eggs
• 150 gr butter
• 4-6 tablespoons flour
• beaten egg (for painting)
• a little pastry cream (optional, for filling)
• a little sugar (for decoration)

Elaboration of the Bollos de leche recipe:

In a bowl, pour the flour the salt and the powdered sugar Mix well and add the fresh yeast diluted in a little lukewarm milk, continue to wet it with the milk and mix, always stirring on the same side. Pour in the eggs one at a time and continue to mix. Add the butter to the point of ointment and knead well for a long time.

When you have the dough, leave it rest at room temperature until it doubles or triples in volume.

When it has grown sufficiently, add 4 or 6 tablespoons of flour continue to work the dough until it drops and insert it into the freezer until it hardens.

Remove the dough from the freezer and give it bun shape working the dough on a surface sprinkled with flour.

Place the buns on a baking sheet covered with non-stick baking paper. If you wish, you can cut a few crosswise cuts with a knife on the surface.

Cover them with a clean cloth and let them rest 1 hour or 1.5 hours.

Remove the cloth, spread with beaten egg and if you wish, you can sprinkle a little sugar on top or fill them with a little pastry cream.

Bake the milk buns. with the oven preheated to 175ºC for 10 minutes and serve.

Council:

By brushing the buns with beaten egg before baking, you will make them shiny and shiny when they come out of the oven. The flavor will not change, but the external appearance will improve, making them more appetizing.

Conservation:

Store the milk buns in an airtight container, so they will keep longer in good condition.