Torrijas

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Stand mixer

Mix, knead, whisk

Travel cake pan

25 x 11 x 7 cm non-stick

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1. Brioche

   • 150 g butter
   • 125 g strong or bread flour
   • 125 g all purpose flour
   • 125 g eggs (2-3)
   • 50 g white sugar
   • 30 g whole milk
   • 15 g fresh yeast
   • 5 g salt

   • In the bowl of the mixer, mix the two flours, the eggs, the milk, the sugar, the fresh yeast and the salt until all the ingredients are combined.
   • Then knead on medium speed for 10 minutes until the flour develops gluten and becomes elastic.
   • Then gradually add the cold butter in small pieces and knead for another 10 minutes until the dough pulls away from the sides of the bowl and becomes smooth, shiny and even.
   • Divide the dough into 3 portions of the same weight with the help of a scale.
   • Roll the portions with your hands and place the balls of dough in a greased and buttered baking tin. We have used a 20 cm x 10 cm x 10 cm mould.
   • Leave to rise until the dough has tripled in volume. The time will depend on the conditions of the dough and can take 2-3 hours.
   • The optimum fermentation temperature for this dough is 27º C. If we do not have a fermentation chamber, we can replicate a similar environment in our unlit oven by placing a ladle of boiling water in a saucepan. In this way we will achieve a suitable temperature and humidity for the correct fermentation of our dough.
   • When the dough has tripled in volume, brush the surface delicately with beaten egg.
   • Preheat and bake with heat from top to bottom for 20 minutes at 180º C.
   • Remove from the oven and wait 5 minutes before unmoulding our brioche and allowing it to cool to room temperature. Set aside until the next day in a cool, dry place.

2. Vanilla sauce

   • 150 g whole milk
   • 100 g heavy cream (35% fat)
   • 40 g white sugar
   • 15 g egg yolk (1)
   • 5 g vanilla

   • Heat the milk and cream together with the vanilla in a saucepan over medium heat until it comes to the boil. Then turn off the heat, cover and leave the mixture to infuse with the vanilla for 10 minutes.
   • Meanwhile, in a bowl, mix the egg yolks and sugar.
   • When the cream mixture is still hot, pour it over the egg yolk and sugar mixture and stir it all together with a whisk.
   • Then return the mixture to the saucepan and cook until it thickens slightly to 82-84º C. Remove from the heat, pour into a container and set aside until ready to use. If you make it overnight, keep it in the fridge.

3. Red fruit jam

   • 200 g fresh or frozen strawberries
   • 30 g redcurrants or raspberries
   • 30 g white sugar
   • 10 g lemon juicen

   • First, wash the strawberries and currants. Cut the strawberries into 5 mm cubes and set aside 1/3 of the strawberries for later.
   • In a saucepan, mix the 2/3 of the strawberries, the currants and the sugar and cook over medium heat for about 8 minutes until the fruit begins to break down, thickens slightly and takes on a jam-like appearance.
   • Then turn off the heat and add the lemon juice and the reserved strawberries.
   • Transfer the jam to a bowl and set aside until ready to use. If you make it a day ahead, keep it in the fridge.

4. Milk soak

   • 500 g whole milk
   • 250 g heavy cream (35% fat)
   • 40 g white sugar
   • 30 g egg yoks (2)
   • 5 g vanilla

   • Heat the milk and cream together with the vanilla in a saucepan over medium heat until it comes to the boil. Then turn off the heat, cover and leave the mixture to infuse with the vanilla for 10 minutes.
   • Meanwhile, in a bowl, mix the egg yolks and sugar.
   • When the cream mixture is still hot, pour it over the egg yolk and sugar mixture and mix it all together with a whisk.
   • Set aside and immediately proceed to the assembly.

5. Assembly

   • 60 g butter
   • 30 g powdered sugar

   • Unmould the brioche, cut off the top layer at the ends and divide it into 6 equal slices.
   • Pour the still-warm milk bath into a wide bowl and dip the brioche slices in it for about 10 minutes. After this time, turn them over with a spatula and leave them for another 10 minutes, making sure that each slice is soaked all the way to the centre.
   • It is advisable that the slices are well spaced apart so that we have enough space to turn them over and prevent them from breaking.
   • Then, in a large frying pan, melt 10 grams of butter and fry a torrija over medium-low heat until both sides are golden brown. Use a spatula to turn the torrija and cook for about 3 minutes on each side.
   • Then remove the torrija to a wire rack and remove any bits that may have fallen off so that they do not burn. Repeat until you have fried all six torrijas.
   • It is recommendable to fry the toasts one at a time to ensure that they are evenly browned all over and to make it easier to turn them over.
   • Leave to cool and sprinkle a little icing sugar on top to taste.
   • Serve with the vanilla sauce and the red fruit jam, both at room temperature, and enjoy!
   • Eat the same day you fry them, at room temperature or slightly warm.

Discover the history of Torrijas.

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