The repápalos dulces or toads from Extremadura They are a classic of the kitchen of use. They are first cousins of the salty repápalos, which I already shared a while ago. Both recipes use stale bread left over from previous days as the main ingredient, with very good judgment and exceptional results.
To make them, all you have to do is mix the remains of bread with eggs and sugar, fry the dough portions in abundant oil and boil them briefly in milk infused with cinnamon and lemon. It is worth buying extra bread to ensure you have leftovers with which to prepare this recipe, which reminds of the classic torrijasbut it is much easier to prepare.
The repápalos are tender, juicy and aromatic and they can be served freshly made -which is how I like it the most-, temperate or cold from the fridge. They hold up in good condition, stored in an airtight container and in the fridge, for a couple of days. Although I have not had the opportunity to verify it, because they fell in one sitting.
Cut the bread crumb into small pieces and mix them with the eggs and sugar. We remove and work well until we obtain a homogeneous and well hydrated dough in which no pieces of bread are noticeable.
Heat the milk with the skin of half a lemon and a cinnamon stick in a wide saucepan. When it starts to boil, turn off the heat, cover it and let it infuse for a few minutes. Meanwhile we return to the dough with which we are going to form the repápalos.
Heat sunflower oil in a frying pan or saucepan and fry in it -over medium heat- small portions of dough. We use a spoon to drop it into the oil, as it has a liquid-like consistency. We move them from time to time so that they brown everywhere.
We remove the fried repápalos to a source with absorbent paper and continue frying until we finish with the dough. Then we submerge them in the infused milk and give them a short boil, enough for them to soak well and swell. We can serve them immediately, warm or cold.
Tefal Aroma – 22 cm cast aluminum frying pan with titanium and thermosport non-stick coating, suitable for all types of cookers, thick base suitable for induction, with pouring spouts and support handles
With what to accompany the sweet repápalos or toads from Extremadura
With nothing. It’s that simple and direct. These repápalos dulces or toads from Extremadura they are enough and are served by themselves to cover the dessert ticket. Despite how humble the recipe is, they are so original and so good that it is worth preparing them for a special occasion.
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