Fried milk

A typical Easter dessert, with just a few ingredients you can make portions of milk that are then fried and coated with sugar and cinnamon, in some recipes eggs are added to the dough and depending on your taste you can leave out the cinnamon. Today’s recipe does not use egg and the batter is a mixture of cinnamon and sugar.

10 min
20 min
12 h
12 h 20 min
240 kcal


  • 1 casserole dish
  • 1 mould for the dough
  • refrigerator


  • 500 ml milk
  • 150 g sugar
  • 80 g cornflour (cornflour, cornflour type)
  • peel of half an orange or half a lemon
  • 1 cinnamon stick
  • a few drops of vanilla essence

For breading

  • sunflower oil
  • 1 egg
  • flour

For coating

  • mixed sugar and cinnamon


Put a saucepan on a low heat and add half the milk, the cinnamon stick and the orange peel. Before the milk starts to boil, turn off the heat and cover the pan. Leave to infuse for about fifteen minutes.

Add the cornflour to the other half of the milk and beat well so that there are no lumps.
Add a little vanilla essence and mix. Set aside.

After 15 minutes, strain the milk and set it aside in a bowl while you wash the pan, as there is usually a little milk left at the bottom.

With the pan clean, pour in the milk that we had strained before and turn the heat on to the lowest setting.

Add the sugar and stir.

Now pour the reserved milk, flour and vanilla essence into the pan, stirring constantly and turn the heat to a minimum.

The heat must be very low. Stir the mixture with a whisk until it thickens. Do not stop stirring as it could stick together.

Prepare a mould that is not too large and grease it with a little oil.

When it has thickened, turn off the heat and pour the batter into the mould.

Pour in the milk and leave it to cool a little. Once it has cooled, cover it with cling film so that the air does not touch the surface and it does not dry out and leave it in the fridge for at least 4 hours, preferably overnight.

Once the time has elapsed, remove the mould from the fridge and unmould it.

Cut it into small squares with a knife. If you wet it with water, the knife cuts more easily.

Put a small frying pan with plenty of sunflower oil and when it is hot, coat the milk in it.


We beat an egg, prepare a plate with flour and another with absorbent paper.

Now we dip the portions one by one in beaten egg, then in flour and fry them turning them over until golden brown, then we leave them draining the oil on absorbent paper.


Once the oil has been drained, we coat them in a mixture of sugar and cinnamon and once they have cooled, our fried milk dessert is ready.


Leftover portions can be frozen without breading or frying. Put them in a shallow dish sprinkled with cornflour and put them in the freezer.

To defrost, just take out a few portions and leave at room temperature, then batter and fry.

Fried milk is a typical Easter dessert if you like it, another similar dessert that is also fried and has milk but in this case with bread is Torrijas.

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