Stuffed Bombs save the recipe.

Procedure: First, we will make the sponge. For that, we mix a little warm milk, a tablespoon of sugar, and the yeast, cover it, and let it rest for 15 minutes.
We place the rest of the ingredients (except the butter) in a bowl, add the yeast sponge, and mix until a dough is formed. Then, we add the butter and continue kneading. The dough becomes very sticky now, but be careful not to add more flour. Just so you know, knead it even if it costs 10 minutes, and you will see it is no longer sticky. Let rest for 20 minutes. After that time, we cut portions of dough of 40 g each, roll them into balls, and place them on a greased plate; we leave them. Leave until they double in volume.
Meanwhile, we prepare the pastry cream and heat the milk with half the sugar. In a bowl, mix the remaining sugar with the cornstarch. Add the eggs and mix until integrated. Add the hot milk and return everything to a gentle heat, stirring continuously until it boils. When that happens, cook for another minute without stopping stirring. Outside the heat, add the vanilla essence and cover it with a film in contact so that a crust does not form. Let it cool.
Once the loaves have risen, we brush them with beaten egg, cook them in an oven at 180º for approximately 15-20 minutes, or fry them without brushing. Once cold, we cut the loaves diagonally with f scissors, fill them with pastry cream and sweet pastry milk, and sprinkle them with powdered sugar on top