Traditional Leche Frita (Fried Milk)
A classic Spanish dessert consisting of cooked, thickened milk dough that is fried and coated in cinnamon sugar.
35 min
Medium
Española
6 servings
The story behind
Leche Frita is a sweet with deep roots in Northern Spain. As seen in the image, the dessert is presented in square portions with an even golden color. Its texture is its best-kept secret: a creamy interior that melts on the palate, protected by a thin coating that lightly caramelizes when fried. Served simply on a wooden surface, these squares evoke the warmth of traditional homemade baking.
Instructions
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1Infuse the milk with cinnamon and lemon peel; remove them and add sugar.
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2Dissolve cornstarch in a bit of cold milk and add it to the hot mixture, stirring until it becomes very thick.
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3Spread the dough into a dish until it is 2 cm thick and refrigerate for at least 4 hours.
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4Cut the chilled dough into uniform squares as seen in the photo.
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5Dredge each square in flour and beaten egg, fry in hot oil until golden, and immediately roll in cinnamon sugar.
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