(English) Sapos, Easter Typical Dessert From Extremadura

  • Sirve: 6 people


  • 225 gramos crumbs of a round loaf of white bread
  • 7 large eggs
  • A pinch of salt
  • 480 gramos (approx.) oil for frying
  • 1 and ½ litre milk
  • 180 gramos sugar


  1. Take off the crust of the bread and grate the crumbs.
  2. Take off the big pieces and finish the crumble with your fingers.
  3. Beat the eggs and add them to the crumbs with the pinch of salt. Beat well until you get a batter. The more you beat, the moistest the sapos get.
  4. Put the oil into a deep frying pan. It must be very hot; then you can low down the heat so your sapos won’t get burnt.
  5. With a tablespoon, drop batter into the oil. You will get balls that must be golden when you take them off the pan.
  6. Make sure they don’t have a lot of oil and reserve them.
  7. When you finish with the bread, in a large saucepan, pour the milk and the sugar and make it boil.
  8. Add the sapos and low down the temperature. Cook them (low heat) for 30 minutes and then, let them cool in the fridge.
  9. Serve cold.

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