Torrijas de toda la vida
Cut the bread with a serrated knife into slices about two centimeters thick and put the milk in a saucepan with the cinnamon stick and the lemon and orange peel for flavoring. Let it heat until it almost boils. Remove from the heat and let it cool down for a few minutes, put the bread slices in a tray. Moisten with the milk and let them soak very well. Let stand about 5 or 10 minutes.
In a frying pan heat the oil abundantly at 170º C and fry the torrijas for two minutes on each side. The ideal is not to put too many torrijas at the same time, with two or three will be enough and if you are going to make many torrijas, strain the oil every 3 frying batches so that there are no black spots.
Easter torrijas (french toast)
Recipe of the kitchen of the use, today it is a very appreciated dessert that has already become a gourmet delight in the hands of the best cooks. If you want to make it at home, whether you like the conventional taste of a lifetime or innovation, there are key points in the preparation in which you can not fail.
We find out from experts such as Josep Armenteros, former Carles Gaig’s pastry chef and now at the helm of his restaurant, El Cinco; and Melissa Herrero from Granada, former Top Chef contestant, and with her own restaurant in Barcelona, Valmas. We delve into the complex world of torrijas to find out what kind of bread we can use (are they good with brioche or panettone?), how we heat the milk (if we want to use milk), if they are better with oil or butter… Come in and try them. Calories are separate.
The bread has to be good, it has to be infused with very hot milk and be on the fire for a short timeArmenteros has been committed to panettone since he discovered how good it was fried on a trip to Italy: «I thought it would be great in torrija and I was right, I make it with hazelnuts and chocolate, and it is much tastier than a basic bread». The chef warns us that using brioche requires more care because it is more delicate than bread and can break easily when frying. He also says that the bread that should be discarded is the one that has a lot of fermentation, such as ciabatta, because it does not have much crumb and does not absorb liquids well, and the poor quality bread because it will not have enough flavor or consistency. The bread should be cut in thick slices so that they are wetter. Melissa’s are two centimeters.
Torrijas, long live the kitchen
One of the first tricks to take into account is that the bread should have a thin crust, a thick crumb and if it is a couple of days old, much better so that it absorbs the milk. When cutting the bread it also helps to do it in consistent slices so that these do not break when soaked in the milk.
Another fundamental step in the preparation of the torrijas comes at the moment of frying them. At this point, it is necessary to opt for a deep frying pan in which we can put a good amount of oil. For a perfect frying, it is necessary to wait until the oil is very hot before introducing the torrijas. A couple of minutes of browning will be enough for the torrijas to be perfect.
Torrijas are undoubtedly the star sweet of these dates of Easter and Lent. Their success is unquestionable and thanks to the apparent ease of their preparation, the simplicity of their ingredients and above all how incredibly delicious they are, they are consumed all over the country. Do you want to know how to make them? Keep on reading.
It seems that the torrija was born in the 15th century in a convent and since then it has been closely linked to Holy Week and Lent because precisely in a period when Catholics could not eat meat, its appearance was very similar to that of roast meat. Moncho López explains that at the beginning it was «a dish that was originally prepared with the stale bread that remained in the houses, but things have changed a long time ago. Nowadays almost everyone prepares torrijas with a bread created for this purpose, because they are much creamier, they don’t break so much and they are much better».