Oh Easter… Family traditions are made to be taken away with you wherever you go.
There are lots of tradition around this time, and I am not only talking about the Spanish ones, including the profound spanish religious processions, but food wise, both Spain and the UK have their sweet and savoury treats.
Whereas Leo is always on the salty side, I am the sugar master. It is quite fun that both UK and Catalonia have a similar tradition, the Easter chocolate egg. In Catalonia, your godfather is the one in charge to get you a cake with a massive chocolate figurine, like this one:
We call it “La mona de Pascua”, which surprisingly means “The Easter female monkey”, yes.
However, today what I sharing with you is a traditional recipe from a specific region of Spain. Priego de Cordoba, which is my parents’ hometown in the south of Spain. It is a very beautiful town (see pictures here), with lots of traditions, including food and Qualified Designation of Origin olive oil.
Every Easter my family make delicious food, including these biscuits called “Palillos de Leche” (milk sticks). Leo had to take them away from me because I can eat them any time, I can’t stop. They really taste like Easter to me.
There are two methods and two different results for these cinnamon treats. They can end up either with a hard texture similar to biscuits or softer to the bite like brioche.
Here is the recipe:
Palillos de Leche de Priego de Cordoba
- 250ml milk
- 200g sugar
- 5 tbsp olive oil (of course, this is from Priego!)
- (optional) 1 egg (if you want the brioche texture)
- flour (as much as mixture needs)
- a pinch of salt (that enhances flavour)
- cinnamon powder (as much as you like –> LOTS, more than 5 tbsp)
- Oil to deep fry. Traditionally olive oil.
- Mix the milk, sugar, egg, salt and olive oil with the cinnamon in a bowl until is well mixed. You can either do it by hand or help yourself with an electric mixer.
- Gradually add flour and mix the contents of the bowl with the help of a spoon.
- When it starts to be hard to move the spoon arround because it lost its liquid state, add a little bit more of flour and take the mixture out of the bowl to work with it on a clean surface.
- The dough will be quite sticky at this stage. Knead it adding more flour (as much as it needs) until it is not sticky anymore.
- Keep kneading until the dough is softer.
- Divide the dough by cutting it in 5x5cm pieces.
- Roll each piece of the dough to create a thin cylinder (like a big long worm) and cut it in small pieces (this will be the size of your biscuits). Leave them aside on a tray until you have all of them done.
- Deep fry the biscuits. If you followed the brioche version, the size of your biscuits will increase when frying (they will puff up slightly).
- When they look golden take them out of the pan and leave them to dry on kitchen paper.
- Wait until they are cold and ENJOY!