80g fresh yeast
400 ml milk in room temperature
1 kg flour (approximately)
700g dulce de leche
250g semisweet chocolate
In a large bowl, mix sugar and salt. Add yeast, eggs, butter, milk and approximately 200g flour. Mix very well. Don't add all the flour at one go, go adding so as to adjust the texture of the dough.Transfer dough to work surface. Carefully knead the dough, working gentle for the dough doesn't stick so much on hands. Make a ball and let proof covered with cling wrap for about 30 minutes, or until double in bulk.
Punch out the gas in the bread dough. Roll into rounds and place separated each other in a greased pan. Cover with a plastic and leave dough to proof for the second time for about 1 hour or until double in bulk.
Bake in preheated oven at 350˚F for about 40-60 or until is golden brown. Transfer to a wire rack to cool.
Melt the chocolate in microwave or in a double boiler.
Gently open the dreams in half with a serrated knife. Fill with dulce de leche using a teaspoon. Cover with melted chocolate and sprinkle chocolate sprinkle. Let to cool and serve.
Cook's tip: Use a good quality yeast, this proceeding depends the final quality of the dough.
Serve: 50 dreams.