Enjoy Holy Week cooking fried milk: a sweet Spanish tradition

Holy Week is approaching, a time full of tradition, devotion and, of course, delicious delicacies. In Spain, this period is lived with a particular intensity, marked by religious celebrations, exciting processions and, of course, the gathering of families around the table to share typical dishes of this very special time.

Among the most iconic dishes of the Spanish Holy Week is the sweet Leche Frita. This traditional drink has been a symbol of the Easter celebration for generations, offering a unique combination of simplicity, sweetness and flavour that delights young and old alike.

Origins and history of Leche Frita

During Holy Week in Spain, religious traditions intertwine with culinary customs, creating a unique atmosphere of celebration and family togetherness. It is in this festive context that Leche Frita emerges as a culinary star, conquering palates and hearts with its comforting flavour and its history rooted in Spanish tradition.

The origins of Leche Frita date back to the Spanish convents of the 16th and 17th centuries, where the skilled hands of the nuns prepared this ingenious dessert as a way of using up surplus milk. In an act of ingenuity and creativity, they combined simple ingredients such as milk, flour and sugar to create a delicacy that would soon become a symbol of Holy Week in Spain.

Over time, Leche Frita has become deeply rooted in Spanish gastronomic culture, especially in regions such as Asturias, Galicia and Castilla y León, where it is considered an essential delicacy during Easter celebrations. Its popularity has transcended borders and today it can be found on tables throughout the country, from the humblest homes to the most exclusive restaurants.

The recipe for Leche Frita is a perfect combination of simplicity and flavour. Milk is mixed with sugar and flour, flavoured with cinnamon and lemon peel, and then cooked until it becomes creamy and thick. This mixture is then cooled, cut into portions and fried until it becomes irresistible golden on the outside and temptingly soft on the inside. Finally, it is sprinkled with a generous layer of sugar and cinnamon, adding a final touch of sweetness and aroma.

It is the aroma that fills kitchens, the taste that leaves a smile on the lips and the memory that lingers in the heart. In every bite of Leche Frita, you can taste the history and passion of a country that lives its traditions intensely, celebrating life, family and cooking with equal devotion.

The traditional recipe for Leche Frita

Fried Leche is a simple, yet extremely comforting dessert. Its preparation requires common ingredients found in any pantry, making it an accessible option for those who wish to delight their loved ones with a traditional touch during Holy Week.

Ingredients:

• 1 liter of milk
• 200 grams of sugar
• 100 grams of wheat flour
• Cinnamon stick
• Lemon peel
• Mild olive oil
• Flour and beaten egg for coating
• Sugar and cinnamon powder for sprinkling

Step by step instructions:

• Heat the milk with cinnamon and lemon peel: In a large saucepan, pour the milk and add one or two cinnamon sticks and a few strips of lemon peel. The cinnamon and lemon will add characteristic aromas to the dessert.Heat the milk over medium heat, avoiding letting it boil too quickly to avoid burning it or altering its flavor. It is recommended to stir occasionally to evenly distribute the flavors.
• Mix the flour with the sugar: In a separate bowl, combine the wheat flour and sugar. The flour will act as a thickening agent, while the sugar will sweeten the mixture. Make sure to sift the flour to avoid lumps and achieve a homogeneous mixture.
• Pour the hot milk over the flour and sugar mixture: Once the milk is hot and infused with the aromas of cinnamon and lemon, remove the pan from the heat and let it sit for a few minutes to allow the flavors to blend. Pour the hot milk over the flour and sugar mixture, stirring constantly with a whisk to prevent lumps from forming and to achieve a smooth, homogeneous mixture.
• Cook until it has a consistency similar to pastry cream: Return the mixture to the saucepan and return to the heat at a medium-low temperature. Cook the mixture, stirring constantly with a wooden spoon, until it thickens and takes on a custard-like consistency. This process may take a few minutes, so be patient and make sure to cook on low heat to prevent it from sticking to the bottom of the pan.
• Cool the mixture in a rectangular mold: Pour the thick mixture into a rectangular mould previously greased with a little oil or butter. Spread the mixture evenly in the mould and smooth the surface with a spatula. Cover the mould with cling film and place it in the refrigerator for at least two hours, or until the mixture is firm and has acquired the right consistency.
• Cut the mixture into portions: Once the mixture is firm, remove the mold from the refrigerator and carefully unmold the mixture onto a cutting board. Use a sharp knife to cut the mixture into square or rectangular portions of the desired size.
• Coat and fry the portions: Dredge each portion of Leche Frita in flour and then in beaten egg. This will create a crispy outer layer when fried. Heat mild olive oil in a skillet over medium-high heat. Make sure the oil is hot enough to fry the Leche Frita portions evenly and brown them on both sides. Fry the Leche Frita portions until they are golden and crispy on the outside, but soft and creamy on the inside. This usually takes a few minutes per side.
• Drain them and sprinkle with sugar and cinnamon: Once fried, remove the portions of Leche Frita from the pan and place them on absorbent paper to remove excess oil. Sprinkle generously with a mixture of sugar and cinnamon powder to add a sweet and aromatic touch that will enhance the flavor of the dessert.
• Serve hot and enjoy: Serve the portions of Leche Frita hot to fully enjoy their irresistible flavour and texture. Accompany them with a scoop of vanilla ice cream, whipped cream or simply serve them alone as a delicious sweet snack at the end of a meal.

A treasure of Holy Week: fried milk

Leche Frita transcends its role as a simple dessert to become a living symbol of the celebration of Holy Week in Spain. Its comforting flavor and its history intertwined with the religious and culinary traditions of the country make it a culinary treasure that awakens the senses and emotions of those who have the privilege of tasting it.

This sweet delicacy, with its roots in the convent cuisine of centuries past, carries with it the very essence of devotion and celebration that characterises Spanish Holy Week. Each bite of Leche Frita is a journey back in time, transporting us to bygone eras where cooking was a sacred art practised with love and dedication by the expert hands of nuns.

It is a reminder of the importance of keeping our traditions alive and celebrating them with joy and gratitude. In every serving of Leche Frita, you will find the spirit of Spanish Holy Week, a culinary legacy that endures through the centuries and continues to be loved by generations to come.

FREQUENTLY ASKED QUESTIONS ABOUT LECHE FRITA

What is Leche Frita?

Leche Frita is a traditional Spanish dessert made from a mixture of milk, sugar, flour and flavourings, which is cooked until creamy, cooled, cut into portions, coated in batter and fried until crispy on the outside and soft on the inside.

What ingredients are needed to make Leche Frita?

The basic ingredients to make Leche Frita are milk, sugar, wheat flour, cinnamon stick, lemon peel, eggs, mild olive oil and sugar and cinnamon powder for sprinkling.

Can cooked Leche Frita be frozen?

It is not recommended to freeze Leche Frita once it has been cooked, as this can negatively affect its texture and flavour. It is best enjoyed fresh and just prepared.

What accompaniments can be served with Leche Frita?

Leche Frita can be served alone, sprinkled with sugar and cinnamon powder, or accompanied by vanilla ice cream, whipped cream or fresh fruit to add an extra touch of flavor and texture.