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Recipe of the week: Spanish torrijas

Torrijas, one of the South of Spain’s most undiscovered and underappreciated sweets, is a typical treat during Holy Week, celebrated each April. Big slices of day-old bread are drenched in milk that has been spiked with hints of lemon, orange and cinnamon. Then after a quick bath in beaten eggs, the bread is fried in smooth olive oil and sprinkled with cinnamon sugar. In the end, you’ll be left with a crispy-on-the outside and smooth-on-the inside delicious Spanish dessert. Spanish torrijas Ingredients 1 loaf of bread (better if it’s yesterday bread) 1 liter of milk Sweet wine, like Pedro Ximénez 1 stick of cinnamon Powdered cinnamon Lemon peel and orange peel 130 grams of sugar 4 eggs 3/4 liters of olive oil Directions Pour the milk in a saucepan and heat it on the stove. Add the sugar, the orange and lemon peel and the cinnamon stick. Stir to dilute the sugar, before it boils and remove from heat Let it set for 10 minutes so the flavors have time to meld Pour some drops of sweet wine on the torrijas, lightly covering most of the bread Put the slices in the milk mixture and let them soak for a few minutes Meanwhile, pour the olive oil in a skillet and heat it up As the oil heats and the bread finishes soaking, whisk the eggs and then dip each slice of bread in the batter until completely covered. When the oil is hot, fry the bread. When each slice has a golden color on both sides remove from the pan and set the torrijas on a paper towel to remove the excess oil Finally, sprinkle the final product with a bit of powdered cinnamon and sugar. You can also serve the torrijas with sweet wine syrup and whipped cream on top. Below you’ll find the recipe for the sweet wine reduction. Sweet wine reduction syrup Simmer all the ingredients in a pan until you get the consistency of the syrup you desire. 3/4 cups of sweet wine, like Pedro Ximénez 1 stick of cinnamon Lemon peel and orange peel 30 grams of honey Thank you to Chef Willy Moya, in association with Andalucia Inside, for this recipe. If you have a recipe you would like to share with A Luxury Travel Blog‘s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Telegraph.

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One Comment

  1. One of the many tasty treats from Spain and one of my sons favourites. I will definitely try adding sweet wine next time, sounds even more delicious.

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