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Traditional Torrejas

Holy Week torrejas: the trick is beating whites and yolks apart for a fluffy crust. A traditional Hispanic dessert, made step by step.

50 min Medium Hispana / Tradicional 4 servings
Traditional Torrejas

The story behind

In countless homes across Latin America and Spain, torrejas mean Holy Week: the dessert that shows up during Lent because it rescues bread gone slightly stale and asks for no meat. Every country has its own take, from Guatemala and El Salvador, where they're bathed in spiced panela syrup, to Spain, where torrijas soak in milk, and other regions where they steep in wine. Behind the name lies an ancient idea, recorded as far back as Roman cooking, of soaking bread in liquid and frying it so nothing goes to waste. The key technique is beating the egg whites and yolks separately. Whipped whites trap air, and when they coat the slice before frying they form a golden, fluffy layer that seals the bread; beat the whole egg together and the result turns flat and dense. Egg-rich bread, high in fat, survives the soak without falling apart. Fry in properly hot oil so the crust sets fast and the inside stays moist rather than waterlogged. The scent of cinnamon and toasted bread announces the dessert before it ever reaches the table.

Instructions

  1. 1
    Cut the bread into thick slices, approximately 2 cm each.
  2. 2
    Whisk the egg whites until stiff peaks form and gently fold in the yolks to create the batter.
  3. 3
    Dredge each bread slice in a bit of flour and then dip into the egg batter, coating completely.
  4. 4
    Fry the slices in hot oil until they are golden brown on both sides.
  5. 5
    Drain excess oil by placing the torrejas on paper towels or a tray.
  6. 6
    For the syrup: Boil the water with piloncillo and cinnamon until it thickens slightly.
  7. 7
    Submerge the torrejas in the hot syrup before serving so they absorb all the flavor.

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