Our mothers' recipes: Cream-filled fried canes

Mother's Day and what better way to pay tribute to the person who knew how to transmit love and love for the kitchen so well that making one of her favorite recipes and that I like so much, cream-filled fried canes. A typical recipe from my area that she made throughout the year, although especially at parties.

I am very fond of this recipe and it is associated with very good moments such as the day of my first communion, in which my mother made many of these reeds, hundreds in reality, for her celebration. It still looks like I can smell and see the kitchen full of canutillos everywhere waiting to be refilled for that rich custard that I will never forget.

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For 24 units
  • Wheat Flour 275 g
  • Pork butter 25 g
  • Butter 25 g
  • Salt
  • 65 ml whole milk
  • Egg 1
  • Sweet anise a squirt
  • Orange zest 1
  • Sunflower oil for frying
  • Sugar to batter
  • Whole milk (for the cream) 500 ml
  • Sugar (for cream) 150 g
  • Vanilla pod (for cream) 1
  • Egg yolks (for cream) 4
  • Corn starch or cornstarch (for cream) 40 g

How to make cream-filled fried canes

Difficulty: Medium
  • Total time 1 h 20 m
  • Elaboration 40 m
  • 40 m cooking
  • 2 hour rest

Slowly heat the milk, reserving a little, with the sugar, and the seeds of the vanilla bean. In a separate bowl, mix the reserved milk with the cornstarch, until there is no lump. Beat the yolks a little and add them. When the milk in the saucepan begins to boil, we remove a few seconds to pour the yolk mixture. We bring to a boil again, stirring continuously until it thickens. We reserve

Now we make the dough for the reeds. In a bowl we put the flour, the lard, the butter, the pinch of salt, the warm milk and the beaten egg. Mix everything well, add the anise and orange zest. If we have very soft dough, add a little more flour. We form a ball with the dough and let it rest in the fridge for an hour or two, wrapped in transparent film.

Lightly flour the work table and we form small walnut-sized dough balls. With each ball we form a rather fine cylinder, as if it were for donuts and we stretch it with the roller until the dough is very thin. We heat plenty of sunflower oil in a saucepan or bottom pan.

Roll the dough in the cane molds previously greased with butter. We fry the reeds when the oil is very hot, over 180º, until they are browned on both sides. Drain on paper and batter with sugar. We do the same until all the dough is finished. Once the reeds are cold, we fill them with the cream when serving.

With what to accompany the cream-filled fried canes

The cream-filled fried canes They are taken as dessert next to coffee. They must be filled just before serving, or a little while before, so that they remain crispy and do not soften with the moisture of the cream. Anyway, I also love squishy, ​​although the right thing is that they creak.