For the dough
3 cups wheat flour (390 g)
2¼ teaspoons dry biological yeast (7 g)
¾ teaspoon salt
¼ cup sugar (45 g)
1 egg
1 yolk
¾ cup whole milk (180 ml)
2 tablespoons of Soya Oil (30 ml)
Soya Soya Oil, for greasing
Frying and finishing:
2 packs of Soya Soya Oil (900 ml each)
½ cup icing sugar
Mix together the wheat flour, dry yeast and salt. Set aside.
In another bowl, mix the egg, yolk, sugar, milk and oil.
In the mixer with the hook, beat the two mixtures until you get a smooth dough. Cover with plastic wrap and let it ferment until it doubles in volume, for about 45 minutes.
Make 20 dreams.
Make 20 g dreams and distribute them on a baking sheet greased with corn oil, leaving a space of 3 fingers between each ball. Leave to ferment for another 25 minutes.
In a pan, heat a container of soybean oil to 135 °C and fry the dreams. Remove when lightly browned and freeze.
Heat the other packet of soybean oil to 135 °C.
Heat the other container of soybean oil to 160 °C and fry the frozen dreams until golden brown. Cut in half, fill with 10 grams of icing cream and sprinkle with sugar.
Cook the dreams until they are golden brown.
Tip: For the icing cream, boil 250 ml of milk. In another bowl, mix 1 egg, 50g of sugar, 25g of cornstarch and 1 teaspoon of vanilla essence. Gradually add the boiled milk, mix well and return everything to the pan. Stir with a fouet until it thickens and cook for another 5 minutes, without stopping stirring.
Turn off the heat and add 50 g of butter. Mix well until incorporated. Refrigerate. Once chilled, beat with a mixer and apply with a piping bag.
Soak in water.
Variation: fill the dreams with chocolate cream or the flavor of your choice.
