SEMANA Santa has taken over Spain this week and you might be seeing ‘torrijas’ all over the place, however what are these candy treats?
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This Spanish tackle ‘eggy bread’ soaks stale bread in milk or wine earlier than dosing it in sugar and cinnamon and dipping it in honey.
It first appeared within the fourth and fifth century in roman delicacies, though this model solely used milk, foregoing the spongy egg layer.
Quickly, it grew to become a preferred easter deal with, utilizing the bread leftover throughout lent, when meat was not allowed.
At present, the candy deal with is beloved throughout Spain and there’s even a Torrija competitors held yearly in Madrid.
In some areas of the nation, together with Menorca, it’s thought-about a fantastic vitality increase for pregnant ladies and the sick.
Torrijas can be found in any good bakery or you should buy particular slices of bread to make your individual.
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So, for those who’re feeling a bit below the climate this easter or simply fancy a sugary candy chunk, right here’s our recipe for torrijas:
Substances:
250 mls milk
Zest of 1 lemon
¼ bar of French bread, in thick slices
1 egg, calmly crushed, in a shallow bowl
Good high quality olive oil
¼ cup sugar
¼ teaspoon cinnamon
½ cup water
1 tablespoon honey
Kitchen towels
Preparation:
Combine the milk and half of the sugar (1/8 cup) in a saucepan with the lemon zest and gently heat u p over medium warmth.
Flip off the warmth simply as because the milk involves a boil and put apart to chill for a couple of minutes.
Soak thick slices of bread within the milk combination permitting them to be soggy with the liquid, however not falling aside.
Go away to relaxation for a minute in order that they absorb the moisture.
Then dip the bread slices within the lighten crushed egg, coating each side of the bread.
Now to fry them.
Cowl the underside of a shallow frying pan in olive oil and warmth up earlier than including soaked bread slices and cooking on either side till they’re crisp.
Take away from the pan and place bread slices on a kitchen towel to take in the surplus oil.
Combine the remaining sugar (1/8 cup) with the cinnamon and sprinkle liberally over the slices then use the remaining sugar/cinnamon combination to make a syrup mixing it with ½ cup of water, the honey and warmth calmly in a saucepan.
Let simmer till it thickens up right into a runny syrup – normally about 20 minutes – then pour over the slices of bread, refrigerate for a minimum of an hour.
