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1
Mix the yeast, sugar and milk in a bowl, let it rest until foamy.
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2
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.
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3
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).
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4
Punch the dough down.
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5
Divide in 12 pieces and form a ball.
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6
Cover with a towel and let rise again until double in size, about one hour.
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7
Fry in medium hot oil until they turn lightly brown.
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8
Remove from the oil and allow to drain the excess oil on a dish with paper towels.
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9
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.
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10
CREMA PASTELERA (sort of vanilla pudding).
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11
Beat the yolks and egg with 1/2 of the sugar (1/2 cup).
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12
Add the cornstarch and beat again.
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13
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.
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14
Return to a medium low heat and cook for about 5 minutes after reaches a boiling point. Stir constantly.
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15
Allow to cool down.
