Actually, we don’t care if it’s carnival or not, fried milk is always welcome, whatever the date, especially if the winter weather is nice.
Fried milk is one of those desserts that you have in your childhood memory, especially if you are over thirty. It is one of the specialties of grandmothers, who filled the kitchen with aromas of cinnamon and hot milk, and who gave you a glorious moment full of sugar and tradition. Although, to be honest, when you are a child you don’t care about tradition, as long as it has a lot of sugar in it.
However, fried milk has been disappearing little by little from the typical desserts, unless you travel to the north of the Peninsula. However, in Casa Mira, we know that the traditions in the kitchen, especially in pastry, are something really special and that we should not lose. For this reason, we tell you the history of this emblematic dessert, the tricks to make it perfect and, of course, how to prepare it step by step.
History of fried milk
The origin of fried milk is not entirely clear, but it is believed to have its roots in the convent cuisine of Castilla y León, where the nuns used basic ingredients such as milk, flour and sugar to elaborate exquisite and economical recipes.
This dessert has also crossed borders, adapting to different regions of Spain and the world, with variations that add a local touch. What makes leche frita special is its creamy texture on the inside and crunchy on the outside, a contrast that pleases all palates.
Tricks for a perfect fried milk
Achieving perfect fried milk is not complicated, but it requires attention and a few tricks to ensure success:
- Choose quality ingredients: Use good quality whole milk and fresh eggs. The quality of the ingredients makes the difference.
- Flavor the milk: For a special touch, flavor the milk with lemon peel, orange peel or a cinnamon stick. This will provide an irresistible aroma.
- Get the right texture: The mixture should have a thick consistency but not too compact. The trick is to cook over low heat, stirring constantly to avoid lumps.
- Rest and cool well: Once the mixture is cooked, pour it into a flat container and let it cool for several hours. This step is key for the fried milk to keep its shape when frying.
- Control frying: Use sunflower oil or a mild oil to avoid overly intense flavors, and fry portions over medium-high heat for even browning.
Traditional recipe of fried milk
Ingredients:
- 1 liter of whole milk
- 150 g sugar
- 100 g wheat flour
- 50 g cornstarch
- 1 cinnamon stick
- Peel of a lemon (without the white part)
- 2 eggs
- Sunflower oil for frying
- Powdered sugar and cinnamon powder for breading
Preparation:
- Infuse the milk: In a saucepan, heat the liter of milk together with the cinnamon stick and the lemon peel. When it starts to boil, remove from the heat, cover and let it infuse for 15 minutes. Then strain to remove the cinnamon and lemon rind.
- Prepare the mixture: In a bowl, mix the flour, cornstarch and sugar. Add a little of the cold infused milk and stir until you obtain a lump-free dough.
- Cook the cream: Reheat the rest of the milk in the saucepan over medium heat. Add the previous mixture little by little, stirring constantly with a whisk. Cook until it thickens and has a smooth, creamy texture.
- Chill the dough: Pour the cream into a square or rectangular mold previously greased with a little oil or butter. Spread the mixture evenly and let it cool first at room temperature and then in the refrigerator for at least 4 hours.
- Cut and batter: Once cold and compact, cut the dough into square or rectangular portions. Dredge each piece in flour and then in beaten egg.
- Fry and batter: Heat abundant oil in a frying pan and fry the pieces until golden brown on both sides. Remove and place on absorbent paper to remove excess oil. Finally, coat in a mixture of sugar and cinnamon.
- Serve and enjoy: The fried milk can be served hot, warm or cold, according to your preference. It is ideal to accompany it with a good coffee or a cup of hot chocolate.
It is clear that what is worthwhile requires effort. From Casa Mira, we encourage you to try this leche frita recipe and make it your own, adding your personal touch. And remember, the secrets of traditional recipes are in the small details.
If you are looking for handmade pastries and the best nougat and marzipan in the capital, be sure to visit our online store or our physical store in the center of Madrid.
