Milk sticks are a typical sweet of Holy Week in Cordoba, where it is very common to make and consume them on these holidays. Find out how to make them with this recipe.
Milk sticks are traditional Holy Week sweets, these sweets are also known by other names such as Holy Week sticks or Holy sticks.
They are typical sweets from the Priego area, in Córdoba, and as happens 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 to eat them on Good Friday, on the way up to Calvary next to the hornazo. The hornazo is also part of the traditional recipes of Priego, Córdoba and is made to eat it on Good Friday morning, on the way up to Calvario.
Milk sticks recipe
- 500 grams of white sugar.
- A glass of milk.
- Half a glass of mild olive oil for the dough.
- 40 grams of ground cinnamon, (two level tablespoons).
- A kilo of simple wheat flour, sifted.
- The skin of a lemon.
- Virgin olive oil with a mild flavor for frying.
- Heat the oil in a frying pan to flavor it with the lemon peel. When the oil is hot, add the lemon peel and when it is golden brown, remove it and turn off the heat.
- Reserve the flavored oil and 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 pour the mixture that we have beaten.
- Let’s mix first with the help of a spatula or spoon and when we notice that we cannot stir any more, we use our hands to knead. Knead until you get a well-linked dough that does not stick to your hands.
- Once we have the dough at its point, we take small portions and we stretch them making long strips like finite churros that we will cut into portions to give them the shape of the milk sticks.
- We are placing all the sticks of milk that we have formed in a tray separating one from the other so that they do not stick.
- We put the flavored oil that we had reserved to the fire to heat to fry the sticks of milk. When the oil is very hot, we will begin to fry them with moderate heat.
- Fry on both sides carefully so they don’t burn. If we have a fryer it would be ideal, because they fry well on all sides.
- We are depositing the fried milk sticks on a plate that we have previously covered with absorbent paper or a napkin to drain the oil.
We let the milk sticks cool down and once they are cold, we put them on a tray for presentation and tasting.