Berlinesa Uruguaya

Step by stepInstructions

1. Dissolve the yeast and the 2 tablespoons of sugar in the warm milk and let it sit for 5 minutes until foamy.
2. Mix the flour and salt in a bowl, add the yeast mixture, egg, butter, and vanilla, and knead for 8 minutes into a soft, elastic dough.
3. Cover and let rise in a warm spot for 1 hour, until doubled.
4. Roll the dough to 1/2-inch thick and cut into 8 rounds (about 3 1/2 inches), then let them rise 20 minutes on a floured tray.
5. Heat the oil in a deep pot to 350°F and fry the berlinesas in batches for 2 to 3 minutes per side, until deep golden brown and cooked through.
6. Drain on paper towels for 1 minute, then roll each one in the sugar while still warm.
7. Fill a piping bag with the dulce de leche, poke the tip into the side of each berlinesa, and squeeze in a generous spoonful of filling.
8. Serve the same day, still slightly warm.