Spanish Leche Fritacreamy inside
Spanish leche frita is made with a thick milk cream, cut after chilling, lightly breaded, fried until golden, and coated in sugar.
Jump to ingredients and method ↓
The milk dough needs to cook enough to lose the flour taste and gain a cutting structure. Once cold, it is divided into rectangles, coated with a thin layer of flour and egg, and fried in hot oil. The quick frying browns the exterior without liquefying the center, which remains soft.
Ingredients
Cream
Cream and finishing
Cream and breading
Breading
Frying
Cream
Preparation
Infuse the milk
Heat 700 ml of milk with vanilla and 120 g of sugar; cover and let it perfume for 10 minutes.
15 minutesCook the dough
Dissolve 110 g of flour in the remaining milk, add to the strained infusion, and cook stirring for 8 to 10 minutes until very thick.
15 minutesSpread and chill
Spread in a lined pan in a 2 cm layer, cover in contact, cool, and refrigerate for 4 hours.
245 minutesCut and bread
Cut 16 rectangles, pass them in the remaining 60 g of flour and then in beaten eggs, removing excess.
15 minutesFry and sugar
Fry in oil at 175 °C for 1 to 2 minutes on each side, drain, and coat in 100 g of sugar.
15 minutes
Substitutions
Vanilla replaces the citrus aromatics of other versions without changing the core fried cream technique.
Storage
Refrigerate the finished pieces and quickly reheat in the oven.
Approximate shelf life: Up to 2 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
Frequently asked questions
How to recognize the correct point?
If the dough still runs when you open a path with the spatula, cook it more; it should fall as a heavy block.
Can I prepare it in advance?
Follow the indicated storage and leave the steps that determine volume, crunchiness, or finishing close to serving.
