Once the dough is ready, place it in a bowl, cover, and let it rest for 15 minutes or until it rises slightly. After resting, divide the dough in half without deflating it. Shape each piece into a ball and make a hole in the center with your elbow. If you have ring molds, use them; if not, place the dough on a baking sheet with a glass in the center. Let rise again for about 40 minutes or until puffy.

After rising, brush with beaten egg and bake at 350°F (180°C) for 10 minutes. Remove from the oven, add the pastry cream, and return to the oven at 320°F (160°C) until fully baked. Decorate with cherries, dulce de leche, or your favorite toppings.