Torrijas

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torrijas focuson april22Torrijas are typically prepared for Easter and are a humble dessert that is based on a slice of bread, soaked in milk, battered in egg, fried in extra virgin olive oil and flavoured to taste with syrup or, in this case, sugar and cinnamon. Traditional torrijas are usually prepared with a specific type of bread that is made for torrijas which is fluffier and thicker than usual.
Ingredients
• 1 loaf of bread from the day before or the specific bread for Torrijas (sold in most pastry shops).
• 1.5 litres of whole milk.
• 5 medium eggs.
• 1 cinnamon stick, 1 vanilla pod, the peel of half a lemon
• 100ml of Oporto wine
• 300g of white sugar
• 1 tablespoon of ground cinnamon.
• 1/2 litre of mild extra virgin olive oil
Preparation:
The first step is to prepare the ingredients used to flavour the milk.
1. Wash the lemon well and peel its skin finely, too much of the inner white skin will make the dessert bitter.
2. For this recipe you will need an entire open vanilla pod, but not the seeds inside. Cut the ends with a knife from one end to the other, opening it like a book and scrape the interior with the blade of a knife removing the seeds. Heat the milk on a medium heat, almost to boiling point. Remove from the heat, add the vanilla pod, the lemon peel and finally the cinnamon stick. Let everything rest for 5 minutes to infuse the milk. The milk must be lukewarm or cold when used to soak the bread.
3. Take a container to dip the bread in and fill it with the infused milk and some cold milk. Add (optional step) the Oporto wine to give this dessert a little kick, beat with a fork to mix the liquids well.
4. Beat the eggs until they foam a little and add two tablespoons of infused milk, beat again and place on another plate to dip the Torrijas before frying.
5. Put a little extra virgin olive oil in frying pan and heat over a medium heat. While the oil is heating, bathe the slices of bread in the infused milk.
6. Turn the bread over so that it is well soaked but not dripping and pass it through the beaten egg that we have already prepared. From there put it directly into the pan of hot oil.
Frying and final presentation of the torrijas
1. Fry the torrijas on all sides until golden brown. Use a fork to help frying around the torrija. Place the torrija on a plate lined with absorbent kitchen paper to remove the excess oil.
2. Fill a wide container with sugar and cinnamon powder. About two teaspoons of cinnamon powder for every 100 grams of sugar. Mix well with a fork. Dip the torrijas in this mixture, coating them well with sugar and cinnamon.
3. Let them cool and enjoy at room temperature or cold.
Simply delicious.
TOP TIP - The torrijas are better the next day.