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Repápalos with milk and cinnamon



Which area of Spain is it typical?

Autonomous region:
Extremadura

Extremadura


Preparation

Ingredients

Ingredients for 4 people: 4 eggs 100g of breadcrumbs 100g of sugar ¾l of milk 1 spoonful of ground cinnamon olive oil for frying

Preparation

In the glass of an electric mixer, beat the eggs, the sugar, the cinnamon and the breadcrumbs until the mixture thickens. Then take it out and let it rest for half an hour. Form small balls of the dough with two spoonfuls about the size of buns (about 16 should come out). Meanwhile, heat enough 0.4º olive oil in a deep frying pan to fry the repápalos. Put them in one by one when the oil is very hot and, once they are golden, remove them with a slotted spoon and leave them to dry on absorbent kitchen paper. Finally, cook the milk with four spoonfuls of sugar until it is warm and bathe the rapápalos in it.

Presentation

It is a dessert served at room temperature, dividing the milk into four cups of small individual ceramic dishes with the repápalos shared among them. You can sprinkle on ground cinnamon to serve.

More information

Recipe information

Category:
Dessert

Cooking time:
1 hour

Price:
Low

Nutritional information




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