Although in Spain there is a great diversity of sweets traditionally eaten during Lent and Easter, the torrija is the most representative.
Torrija is a slice of bread soaked in flavoured milk or wine and coated in egg batter, fried and sweetened with sugar and cinnamon or honey. As you can see, there are many options for preparation and in the image you can see examples with different types of bread and coatings.
In this post we are going to learn how to make Seville's most typical torrija, which is made with wine and honey.
Let's start with the ingredients:
Slices of bread
To soak the torrija
Wine. I have used an aromatic and rather dry wine called "oloroso", but you can also use a sweeter wine. but you can also use a sweeter wine.
Sugar: If using a dry wine.
Cinnamon stick
A peel of an orange
Eggs
To sweeten the torrija: Honey
The first step is to prepare the infusion in which the torrijas will be soaked. This is done by boiling the cinnamon and orange peel in 3 parts wine to 1 part water for 10 to 15 minutes. In my case I added sugar.
This can be done the day before so that the infusion takes on more flavour. The infusion should be filtered before use.
The bread slices should be soaked in the infusion evenly but not so evenly that the slices break.
Then dip them in egg, which we have previously beaten, and fry them in plenty of oil. When we take them out, we leave them on absorbent paper to remove the excess oil.
The last step is to soak them in a syrup which is prepared by boiling for 10-15 minutes a 50% mixture of honey and water.
It's not so difficult, is it? Cheer up and make them at home.
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