Fried Milk Poleada Empanadas

Ingredients

• 500 g All-Purpose Flour (sifted)
• 12 g Instant Dry Yeast (one tablespoon (15 ml) measurement)
• 240 ml Water (lukewarm (about 30‑35°C) for activating yeast)
• 1 large Egg (room temperature, beaten)
• 1.5 tbsp Granulated Sugar (for dough)
• 0.25 tsp Salt (pinch for dough)
• 0.5 tbsp Vanilla Extract (bakery‑grade vanilla)
• 14 g Unsalted Butter (softened, cut into small pieces)
• 960 ml Whole Milk (4 cups, preferably whole for richness)
• 1 Cinnamon Stick (for infusing milk)
• 125 g Cornstarch (1 cup, sifted)
• 100 g Granulated Sugar (½ cup, for poleada)
• 1 tsp Lemon Zest (fresh zest, optional)
• 0.25 tsp Salt (for poleada)
• 0.5 tsp Vanilla Extract (for poleada)
• 480 ml Vegetable Oil (for deep‑frying, use neutral oil (canola, sunflower))
• 100 g Granulated Sugar (for coating fried empanadas while warm)

Instructions

1. Activate Yeast

   In a small bowl combine 12 g instant dry yeast with a pinch of sugar and 2 tbsp of lukewarm water. Stir and let sit 5 minutes until frothy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl whisk together 500 g flour, a pinch of salt, and the remaining 1 tbsp sugar.

   Time: PT5M

3. Add Wet Ingredients

   Create a well in the flour mixture. Add the activated yeast, 240 ml lukewarm water, 1 beaten egg, 0.5 tbsp vanilla extract, and softened butter. Mix until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 6 minutes until smooth and slightly elastic.

   Time: PT6M

5. First Rise

   Place the dough back in the bowl, lightly oil it, cover with plastic wrap or a damp cloth, and let it rest in a warm place for 45 minutes.

   Time: PT45M

6. Prepare Milk Poleada

   While the dough rests, bring 960 ml whole milk and a cinnamon stick to a gentle boil. In a separate bowl whisk 125 g cornstarch with a little cold milk to make a slurry. Once the milk boils, remove the cinnamon, stir in the slurry, 100 g sugar, lemon zest, 0.25 tsp salt, and 0.5 tsp vanilla. Cook over medium‑high heat, stirring constantly, until the mixture thickens (about 8‑10 minutes). Remove from heat and let cool slightly.

   Time: PT12M

   Temperature: Medium‑high heat

7. Shape and Fill Empanadas

   Turn the risen dough onto a floured surface. Divide into 12 equal pieces (about 1.5 oz each). Flatten each piece with your hands or a rolling pin into a small disc (≈8 cm diameter). Place a generous spoonful of the warm poleada in the center, fold the disc over, and seal the edges by pinching and pressing the “tail” of dough inward (the traditional repulgado technique). Place sealed empanadas on a floured tray.

   Time: PT15M

8. Heat Oil for Frying

   Pour 480 ml vegetable oil into a deep skillet, enough for 1‑2 cm depth. Heat over medium heat until a wooden spoon tip sizzles and tiny bubbles form (≈175 °C / 350 °F).

   Time: PT5M

   Temperature: 175°C

9. Fry Empanadas

   Working in small batches, gently slide 5‑6 empanadas into the hot oil. Fry for 2‑3 minutes per side, turning carefully with tongs, until golden brown and puffed. Remove with a slotted spoon and drain on a cooling rack or paper towels.

   Time: PT10M

   Temperature: 175°C

10. Sugar Coating

    While the empanadas are still warm, roll them in a shallow dish of 100 g granulated sugar until fully coated.

    Time: PT5M

11. Serve

    Arrange the sugared empanadas on a serving platter. Serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
• Instead of Instant Dry Yeast: Active Dry Yeast (use 1.5× amount)
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquid)
• Instead of Vanilla Extract: Almond Extract (use half amount)
• Instead of Unsalted Butter: Margarine, Vegetable Shortening
• Instead of Whole Milk: 2% Milk, Almond Milk (will change flavor)
• Instead of Cinnamon Stick: 1 tsp ground cinnamon (add later)
• Instead of Cornstarch: All-Purpose Flour (use 2× amount, will be less glossy)
• Instead of Granulated Sugar: Brown Sugar, Coconut Sugar
• Instead of Lemon Zest: Lime Zest
• Instead of Vanilla Extract: Almond Extract (use half)
• Instead of Vegetable Oil: Peanut Oil, Lard
• Instead of Granulated Sugar: Cinnamon Sugar Mix

Equipment Needed

• Large Mixing Bowl
• Measuring Cups and Spoons
• Whisk or Fork
• Rolling Pin or Hands (optional)
• Plastic Wrap or Damp Cloth
• Saucepan
• Wooden Spoon
• Frying Pan or Deep Skillet
• Slotted Spoon or Tongs
• Paper Towels
• Cooling Rack or Baking Sheet with Rack
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Activating the yeast properly
• Kneading the dough to a smooth consistency
• Allowing the dough to rest and rise
• Cooking the poleada to the right thickness without lumps
• Sealing the empanadas tightly (repulgado technique)
• Maintaining oil temperature around 175 °C for frying

Chef Tips from the Video

• Use a cinnamon stick to infuse the milk; remove it before thickening for a clean flavor.
• For extra fluffiness, let the dough rest an additional 15 minutes after the first rise.
• If you prefer a softer interior, add a tablespoon of cream to the poleada along with the milk.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat gently in a skillet.

Freezer: Freeze unfried, sealed empanadas on a tray, then transfer to a zip‑lock bag; fry from frozen for 4‑5 minutes.

Room temperature: Best consumed same day; can sit out for up to 4 hours if covered.

Make-Ahead Tips

• The dough can be prepared a day ahead and refrigerated; bring to room temperature before shaping.
• Poleada can be cooked up to 24 hours ahead; store in the fridge and gently reheat before filling.
• Unfried empanadas freeze well; fry directly from frozen for a crisp result.

Frequently Asked Questions