Ensaimadas Filled with Dulce de Leche

In a small bowl, crumble the fresh yeast. Add 50 g of flour, 1 tablespoon of sugar, and 50 mL of warm milk from the listed ingredients. Mix everything well, cover the bowl with a cloth, and let it rise for 15 minutes.

In a large bowl, place the starter, the remaining sugar, and softened lard or butter. Beat well until all ingredients are incorporated, and add the vanilla extract for flavor.

Gradually add the eggs one at a time, mixing well after each addition. Then, add the flour alternately with the remaining warm milk, mixing thoroughly.

Work the dough until it no longer sticks to your fingers and forms a smooth ball.

Place the dough in a lightly oiled bowl to prevent sticking, cover with a cloth, and let it rise for two hours in a warm place.

After the dough has risen, divide it into six portions. Roll each portion into a circular shape, spread dulce de leche on one side, and roll it up into a log. Then, coil the log into a spiral shape.

Place the ensaimadas on a baking sheet lined with parchment paper brushed with margarine. Cover them and let them rise again for one hour.

Preheat the oven to 170°C (340°F) and bake the ensaimadas for about 30 minutes.

Remove the ensaimadas from the oven and transfer them to a wire rack to cool.