Chopsticks from Cordovan milk: Sweet Easter recipe
The milk sticks They are traditional Easter sweets, these candies are also known by other names like, Easter sticks or Holy toothpicks.
They are typical sweets of the area of Priego, in Córdoba, and as with almost all recipes, they are recipes that keep tradition and that are transmitted from generation to generation and that in these days of celebrations are made to taste them together with the heat of the family and friends.
The tradition of these sweets is to prepare them for eating on Good Friday, on the ascent to Calvary next to the hornazo. The hornazo It is also part of the traditional recipes of Priego, Córdoba and is prepared to be eaten on Good Friday in the morning, on the ascent to Calvary.
Recipe of milk sticks
Ingredients:
- 500 grams of white sugar
- A glass of milk.
- Half a glass of olive oil, mild flavor for the dough.
- Egg.
- 40 grams of ground cinnamon, (two tablespoons rasas).
- One kilogram of simple wheat flour, sieved.
- The skin of a lemon.
- Virgin olive oil with a mild flavor for frying.
Elaboration:
- In a pan, put the oil on the fire to heat to aromatize it with the skin of the lemon. When the oil is hot put the skin of the lemon and when it is golden we remove it and extinguish the fire.
- We reserve the flavored oil to then fry the milk sticks. In the glass of the blender we put the milk, the cinnamon, the egg, the oil of the dough, the sugar and beat.
- In a bowl we put the sifted flour and over it we overturn the mixture that we have beaten.
- We mix first with the help of a spatula or spoon and when we notice that we can not remove more, we use our hands to knead. Knead until you get a well-linked dough that does not stick from your hands.
- Once we have the dough in its point, we take small portions and we stretch them making long strips like finite churros that we cut into portions to give them the shape of the milk sticks.
- We are placing all the milk sticks that we have formed in a tray separating from each other so that they do not stick.
- We put the flavored oil that we had reserved for the fire to heat to go frying the milk sticks. When the oil is very hot, we will begin to fry them with moderate fire.
- Fry on both sides with care not to burn. If we have a fryer, it would be ideal, as they are frying well everywhere.
- We are depositing the fried milk sticks on a plate that we have previously covered with absorbent paper or napkin to drain the oil.
We let the milk sticks cool and once cold put them on a tray for presentation and tasting.
On the other hand, if you wish, you can discover other wonderful sweets typical of Holy Week, as for example is the case of borrachuelos malagueños or the popular canary frangollo.
Images of Morenisa, Thermomix Córdoba and Paulina Martos Artisan Pastry. ThemesEaster Recipes
