Oh my goodness, if you've ever craved a taste of pure comfort, you have to try making these sweet gorditas de lechera! I grew up loving these, and after many attempts, I finally found the perfect way to get them just right – soft, pillowy, and bursting with that lovely condensed milk flavor. They're surprisingly simple, and I promise, once you try homemade, you'll never go back! To get started on these delightful sweet gorditas, here’s what you’ll need. Based on my latest batch, which turned out amazing, you'll want about 3 cups of all-purpose harina (flour). This is the base for our beautiful dough. Then, for that perfect rise and texture, add 2 cucharadas (tablespoons) of polvo para hornear (baking powder). Don't skimp on this; it makes all the difference! A pinch of Sal (salt), about half a teaspoon, balances out the sweetness wonderfully. For the liquid, the star of the show is, of course, sweetened condensed milk – I usually use a 14oz can, plus a bit of regular milk if the dough needs more moisture. A couple of tablespoons of melted butter or vegetable shortening also helps create that tender crumb. Now for the fun part: making the dough! In a large bowl, whisk together your flour, baking powder, and salt. Make a well in the center, and pour in the condensed milk and melted butter. Start mixing with a spoon, then switch to your hands. Gradually bring all the flour into the wet ingredients. You want a soft, pliable dough that's not too sticky. If it's too dry, add a touch more regular milk, a tablespoon at a time. If it's too wet, a tiny bit more flour. Once you have a cohesive dough, turn it out onto a lightly floured surface and knead gently for about 5-7 minutes. You don't want to overwork it, just enough to make it smooth. This is where the magic starts! After kneading, form the dough into a ball and place it back in the bowl. This next step is crucial for incredible texture: Cubrir por 15 mins (cover it for 15 minutes) with a clean kitchen towel. This resting period allows the gluten to relax, making the gorditas incredibly tender and easier to roll out. While it's resting, you can heat up your comal or a heavy-bottomed skillet over medium heat. You want it warm, but not smoking hot. Once rested, divide the dough into about 12-16 equal pieces, depending on how big you like your gorditas. Roll each piece into a small ball, then flatten it into a disc about 1/4 inch thick. I like to use a rolling pin for an even thickness. Cook each gordita on the preheated comal for about 2-3 minutes per side, or until they're golden brown and slightly puffed up. The aroma alone will make your mouth water! They should feel light and cooked through. Serve them warm, maybe with a drizzle of extra condensed milk, a dollop of jam, or simply on their own. Trust me, these sweet gorditas with condensed milk are an absolute dream come true!