Bolas de fraile

Step 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz instant dried yeast, 2 ⅛ oz sugar and 1 tsp salt in a large bowl. Add 1 cup warm milk, 2 eggs, 1 tsp vanilla extract and 1 tsp finely grated lemon zest and mix into a soft dough.

Step 2: Knead until smooth, then knead in 2 ⅛ oz butter a little at a time until the dough is silky and elastic.

Step 3: Cover and leave in a warm place until doubled.

Step 4: Divide the dough into 16 pieces of about 55 g and roll each into a tight, smooth ball. Set each on a small square of baking paper on a tray.

Step 5: Cover loosely and leave to rise until puffy and nearly doubled.

Step 6: Heat 6 ¼ cups sunflower oil in a deep, heavy pan to 350°F. Spread 5 ½ oz sugar on a plate.

Step 7: Fry 3–4 balls at a time, sliding them in on their paper and pulling it off with tongs, until deep golden on both sides and they sound hollow when tapped, turning once.

Step 8: Drain on kitchen paper for 1 minute, then roll in the sugar while still warm. Repeat with the rest, keeping the oil at 350°F.

Step 9: When cool, split each one from the side without cutting all the way through, or make a hole with a chopstick, and fill with 14 oz thick dulce de leche (repostero) from a piping bag.