These milk bread rolls with dulce de leche are a simple, quick and very tempting idea using everyday ingredients. They are golden brown on the outside, soft on the inside and have a creamy filling that is immediately visible when you slice or serve them fresh.

Ingredients

• 8 slices of milk bread
• 8 tablespoons of confectionery or traditional dulce de leche
• 1 egg
• 80 ml milk
• 1 teaspoon vanilla extract
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• Butter, as needed for frying

For finishing:

• 3 tablespoons sugar
• 1 teaspoon cinnamon

Preparation

1. Remove the crusts from the milk bread if you want the rolls to be softer and easier to roll. Then press each slice with a rolling pin until it becomes thin and even.
2. Put a spoonful of dulce de leche on each slice and spread it without reaching the edges completely. This helps prevent the filling from leaking out too much during frying.
3. Carefully roll up each slice, pressing lightly at the end to keep the shape. If the bread is very dry, it is better to assemble the rolls gently so they do not break.
4. In a deep plate mix the egg with the milk, vanilla extract and sugar. Beat lightly with a fork until combined.
5. Dip each roll in the mixture without soaking it for too long. The goal is to moisten the outside, not to soak it through.
6. Heat a pan with a little butter and fry the rolls over medium heat, turning them so they get colour on all sides. They should be golden brown, but not burnt.
7. Mix the sugar with the cinnamon and roll the rolls in it as soon as they come out of the pan so it sticks well to the surface.
8. Serve whole or cut in half so that the dulce de leche filling is visible inside.

Tips and advice

• To prevent them from opening during frying, place them seam-side down in the pan. Leave them for a few seconds without moving so they seal better before turning.
• Confectionery dulce de leche works very well because it is firmer and stays better inside the roll. If you use traditional dulce de leche, put a little less to avoid excessive leaking.
• Do not soak the bread for too long in the egg-milk mixture. If it absorbs too much liquid, it can break when lifting or become too soft when frying.
• The pan should not be too hot. If the flame is too high, the bread quickly turns golden brown on the outside, but the inside does not heat up well and the filling becomes less creamy.
• You can make them with white or wholemeal milk bread, although with white they are usually softer and easier to roll. It is important that the bread is fresh and flexible.
• If you want a sweeter version, you can add a few drops of chocolate next to the dulce de leche before rolling. You do not need to add much, because the filling is already quite intense.
• For storage it is best to keep them in a closed container once they have cooled. However, they are much better fresh, when the surface is still golden brown and the filling remains creamy.
• If you want to reheat them, put them in a pan over low heat for a few minutes. This way they regain the outer texture better than if you heat them directly in the microwave.

Easy to prepare, they require few ingredients and have that homemade effect that always works: golden brown bread, cinnamon sugar and dulce de leche in the middle.

Enjoy your meal! 🥖