Empanadas fritas de leche poleada are a traditional Mexican street snack, especially popular in central Mexico. They originated as a sweet version of fried empanadas sold in market stalls and parks, often rolled in sugar and enjoyed warm as a treat for children and adults alike.

In some regions the filling is flavored with piloncillo instead of white sugar, or the poleada includes orange zest. In the state of Puebla, the dough may be enriched with a bit of anise, while in Veracruz cooks sometimes add a splash of rum to the poleada for extra aroma.

They are typically served hot, rolled in granulated sugar while still warm, and placed on a paper‑lined tray. Vendors often serve them with a side of extra cinnamon sugar or a drizzle of honey for added sweetness.

These sweet empanadas are common at fairs, local festivals (ferias), and family gatherings, especially during holidays like Día de los Muertos and Christmas when street food stalls are abundant.

Traditional ingredients include instant dry yeast, all‑purpose flour, whole milk, corn starch, cinnamon stick, and butter. Acceptable substitutes are butter with margarine, whole milk with 2% milk, and cornstarch with extra flour (though texture changes).

They pair nicely with a cup of café de olla, fresh fruit juices like agua de jamaica, or savory snacks such as chicharrón prensado for a sweet‑savory contrast.

The combination of a lightly leavened, fluffy dough with a creamy, cinnamon‑spiced milk pudding filling, finished with a sugar coating, creates a texture contrast—crispy outside, soft and sweet inside—that is distinct among Mexican pastries.

Common errors include under‑activating the yeast, over‑mixing the dough (which makes it tough), not sealing the empanada edges tightly, and frying at too high a temperature which burns the exterior before the interior cooks.

Instant dry yeast provides a subtle lift and airy texture to the dough, which is traditional for these fried empanadas. Baking powder would give a quicker rise but a denser crumb, altering the authentic mouthfeel.

Yes. The dough can be refrigerated overnight, and the poleada can be kept in the fridge for up to 24 hours. Shape the empanadas, freeze them on a tray, then fry directly from frozen when ready to serve.

The dough should be smooth and slightly tacky before resting, and after frying the empanadas should be golden‑brown, puffed, and have a glossy sugar coating. The poleada inside should be thick, creamy, and free of lumps.

When the empanadas float to the surface, turn golden brown, and the sugar coating adheres without melting, they are done. A quick bite should reveal a crisp exterior and a warm, creamy filling.

The YouTube channel Sol Cocina y más specializes in authentic Mexican home cooking, focusing on traditional recipes, street‑food favorites, and family‑style dishes with clear step‑by‑step demonstrations.

Sol Cocina y más emphasizes cultural storytelling, personal memories, and practical tips for everyday cooks, often using simple pantry ingredients and showing regional variations, whereas many other channels focus more on high‑production visuals or modern twists.