Spanish sweet fried torrijas
Torrijas are similar to the popular French toast or the local sweet fried bread called poor knights. The main difference is that Spanish torrijas are completely soaked in milk, so after frying the inside looks creamy even without the filling.
Ingredients · Servings For 6–8 people
- 1 ks veka
- 500ml milk
- 5 tbsp caster sugar
- 2 cinnamon rolls
- 1 strip orange peel
- 1 strip lemon peel
- 3 eggs
Method · 48 min
- Cut the bread or baguette into slices about 1–2 cm thick and place them in a baking dish with a higher edge. Pour the milk into a saucepan, add the sugar, cinnamon and strips of zest from both citrus fruits. Bring to the boil, then cover and let stand for 30 minutes so that the milk can absorb the aroma of cinnamon and citrus peel. Carefully pour half of the milk through a colander, a little at a time, onto each slice of pastry. Let stand for a while until the milk is absorbed. Then repeat the process with the remaining milk. The pastry slices will absorb all the liquid but must not fall apart.
- Beat the eggs in a deep plate and heat a higher layer of oil in a frying pan. Quickly coat the pastry slices in the egg and place in the hot oil. Fry on a low heat slowly on one side, then turn, fry for a while and turn again - a total of about 4-6 minutes until golden brown. Place on a plate lined with paper towels.
- Once the fried tortillas are ready, either drizzle them with honey or coat them in granulated sugar and cinnamon. They will keep for up to 3 days, but they are best when they are still warm. SOMETHING EXTRA Torrijas can also be prepared in the oven. After coating them in egg, place them on a baking sheet lined with baking paper and place them in the oven preheated to 180 °C and bake for about 8 minutes until golden brown.