Borlas De Fraile Uruguayas By Noe - cooking recipe

Ingredients

2 cups flour
1 dash salt
2 eggs
2 tablespoons butter
1 teaspoon yeast
1 tablespoon sugar
1/2 cup warm milk
1 cup sugar (crema pastelera)
1/2 cup cornstarch (crema pastelera)
3 egg yolks and 1 eggs (crema pastelera)
2 cups milk (crema pastelera)
1 teaspoon vanilla (crema pastelera)
3 tablespoons butter (crema pastelera)

Preparation

Mix the yeast, sugar and milk in a bowl, let it rest until foamy.
Mix with a mixer the butter and the eggs until well incorporated. Add the flour, the salt, and the yeast mixture. Mix with mixer until the dough is soft.
Cover with a towel and let it rise for about 1 hour. At this point proceed to make the crema pastelera (sort of vanilla pudding).
Punch the dough down.
Divide in 12 pieces and form a ball.
Cover with a towel and let rise again until double in size, about one hour.
Fry in medium hot oil until they turn lightly brown.
Remove from the oil and allow to drain the excess oil on a dish with paper towels.
When they are not hot anymore cut a horizontal cut on the borla the fraile without cutting it completely (3/4 of the way). Fill them with crema pastelera or dulce de leche.
CREMA PASTELERA (sort of vanilla pudding).
Beat the yolks and egg with 1/2 of the sugar (1/2 cup).
Add the cornstarch and beat again.
Heat up the milk, the butter, the vanilla, and the other 1/2 cup of sugar. Bring to a boil. Incorporate to the egg mixture slowly, beating constantly.
Return to a medium low heat and cook for about 5 minutes after reaches a boiling point. Stir constantly.
Allow to cool down.