Miguelitos (pronounced mi-ge-lee-tos) literally mean ‘little Michaels’ in Spanish and although I have no idea who Miguel was and why these amazing pastries are named after him I still want to say THANK YOU Miguel!
Miguelitos are the most amazing sweet milk bread pastries, very similar to the pan de leche recipe in this blog already but instead of baked crema pastelera, these are slashed in the middle and filled with fresh crema pastelera or dulce de leche – YUM YUM YUM!!!
The recipe of Miguelitos is not very different to the pan de leche recipe (sweet milk bread with crème patisserie) and the main change is in not baking the crema pastelera and slashing it in the middle to fill them with fresh crema pastelera or dulce de leche. This honestly completely changes the game!
What will I need to make pan de leche?
- Plain flour: Good old plain flour is perfect for this recipe. You cannot use self raising flour as we are using yeast in this recipe. You may need extra flour depending on the size of the eggs used.
- Milk: These pastries are a type of milk bread so milk is kind of a given ingredient! I used semi-skimmed milk but if you do have full fat milk, it would be even better. The milk should be lukewarm!
- Yeast: I use Allison’s dried active yeast because I like that it needs to be dissolved in a liquid and therefore you are always sure the yeast is alive before adding it to the rest of ingredients. You can obviously use fast acting yeast, which is easier, as you add the yeast straight to the solid ingredients and all liquid is added at once. If you can find fresh yeast easily, then you can also use it!
- Sugar: Caster sugar is best as it is smaller granules than granulated sugar. You will add a bit of the sugar to the yeast sponge, to the dough and also you will use sugar for the crema pastelera
- Eggs: I used medium sized eggs. If your dough is too wet, you can add more flour. You will also need egg yolks for the crema pastelera. Make sure your eggs are always at room temperature before you begin baking
- Unsalted butter: The butter should be at room temperature before adding so make sure you take it out of the fridge for at least 15-20 minutes before you begin baking!
- Salt: Only 5g of salt used. Add it to the flour and mix before adding the yeast or sponge so that it is not in direct contact as otherwise the yeast would die.
- Zest of lemon: This gives the dough a lovely delicate flavour so definitely worth adding.
- Vanilla extract: This will be added both to the dough and to the crema pastelera
- Cornflour: Crema pastelera is essentially set custard and the way it thickens and sets is because of the added cornflour. Cornflour, although amazing, tends to form lumps easily if not dissolved in liquid first so make sure you completely dissolve the cornflour in a bit of milk before adding to rest of ingredients.
- Dulce de leche: The thicker the dulce de leche the better so a caramel sauce for example would not work. If in the UK, but the Waitrose dulce de leche. Also in some Sainsbury’s they sell Mardel dulce de leche which would work perfectly!
- Icing sugar: Lots and lots of it to dust on top of the finished Miguelitos!
This recipe makes 30 Miguelitos! I filled half with crema pastelera and half with dulce de leche!
For the yeast sponge:
- 100g plain flour
- 20g dried active yeast (40g fresh yeast or 10g fast acting yeast)
- 100ml lukewarm milk
- 10g caster sugar (1 tbsp)
For the dough:
- 400g plain flour
- 5g salt
- 90g caster sugar
- yeast sponge (made in previous step)
- 3 eggs at room temperature
- 100g soft butter
- 100ml lukewarm milk
- zest of a lemon
- 1 tsp vanilla extract
- 1 egg for egg wash
For the crema pastelera (crème patisserie) :
- 500ml milk
- 50g cornflour
- 100g caster sugar
- 5 egg yolks
- 2 tsp vanilla extract
- 500g dulce de leche
- Crema pastelera
- Icing sugar
To make the yeast sponge:
- Add the plain flour, dried active yeast, lukewarm milk and sugar.
- Stir gently and thoroughly, cover with cling film and let it rest in a warm place until the yeast blooms and forms a lovely sponge.
To make the dough:
- Sift the flour and salt together into a clean container and make a well in the middle.
- Add caster sugar, eggs, soft butter, vanilla extract and milk.
- Mix thoroughly with a spatula, add yeast sponge and continue to mix.
- If the dough is too wet and can’t be kneaded, add a couple extra spoons of plain flour until dough is formed.
- Tip the dough onto the surface and knead for a couple of minutes.
- Add the zest of a lemon (or two!) and continue to knead the dough for a few more minutes.
- Put the dough in a clean container, cover with cling film or shower cap and let it rest in a warm place until it doubles in size.
- Once it has doubled in size, deflate slightly by pressing lightly on the dough. Divide the dough into sections of 40g oval shaped balls. Put all the balls into a tray covered with parchment paper. Make sure that the balls are not all touching.
- Cover the tray with cling film or a clean tea towel and let it rest in a warm place until the balls doubles in size again.
- Once the second proving is taking place, make the crema pastelera and preheat the oven to 180 degree Celsius
- Whisk an egg in a container and using a brush, egg wash all the Miguelitos and bake for 12-15 minutes until golden.
To make the crema pastelera:
- Heat most of the milk gently until it comes to a boil (leave 50ml of cold milk or so aside to dissolve the corn flour). Ensure you are always stirring so it does not stick or burn. When it starts to boil, remove from fire, cover and set aside.
- Add the cornflour in the remaining cold milk and stir thoroughly to ensure all the cornflour is dissolved.
- Add the 5 egg yolks to a clean container and the caster sugar. Whisk either by hand or with an electric whisk until the mixture is lighter yellow and fluffy.
- Add the dissolved cornflour and milk into the egg/sugar mixture and continue to stir for a few more minutes, ensuring the corn flour has dissolved completely.
- Start adding small amounts of the warm milk to the egg/sugar mixture and continue to stir constantly so that it does not split.
- Once all the milk has been added, put the mixture in a clean pan and start to heat gently whilst continuing to stir/whisk.
- After 10-15 of gently heating, the crema pastelera will start to set. If at any point you see clumps forming, remove from the fire, whisk vigorously until clumps are broken up and then continue to heat gently.
- Once the crema pastelera has thicken, remove from the fire and transfer to a clean bowl. Cover with cling film, ensuring the cling film touches the surface of the crema pastelera. This ensures that no crust is formed on the top whilst cooling.
- Let it cool at room temperature and then refrigerate until completely set.
To decorate the Miguelitos:
- Once baked, allow to cool for a few minutes and slash the Miguelitos through the side.
- Fill a piping bag with crema pastelera and another piping bag with dulce de leche.
- Generously pipe each Miguelito with either filling and dust with plenty of icing sugar.
- Make a cup of tea and ENJOY! 🙂
I hope you enjoy this easy but ridiculously yummy recipe!
Buen provecho 🙂