Traditional Torrejas
Slices of yolk bread or bolillo coated in whisked egg and fried until golden, ready to be soaked in a piloncillo syrup.
50 min
Medium
Hispana / Tradicional
4 servings
The story behind
Torrejas are the soul of holiday celebrations and family gatherings. I love seeing the mountain of golden bread piling up on the tray, giving off that aroma of home and tradition. Although they appear here in their basic form, the secret lies in the honey bath that transforms them into an irresistible dessert. It is a recipe that celebrates simplicity and the flavor of handmade food.
Instructions
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1Cut the bread into thick slices, approximately 2 cm each.
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2Whisk the egg whites until stiff peaks form and gently fold in the yolks to create the batter.
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3Dredge each bread slice in a bit of flour and then dip into the egg batter, coating completely.
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4Fry the slices in hot oil until they are golden brown on both sides.
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5Drain excess oil by placing the torrejas on paper towels or a tray.
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6For the syrup: Boil the water with piloncillo and cinnamon until it thickens slightly.
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7Submerge the torrejas in the hot syrup before serving so they absorb all the flavor.
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