Category: Breakfast, Desserts, Pastry and Confectionery
Cuisine: El Salvador
Yields:
8 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
15 Mins
Total Time:
30 Mins
For this recipe we are going to use the bread for torreja. Follow this link to the recipe for Egg Yolk Bread.
Link hacia la receta en Español.
Remember that you can watch the video on my Youtube channel.
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Ingredients
Adjust Servings
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Instructions
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For the syrup
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Add the water and the piloncillo in a pot over medium heat.
- When the piloncillo has melted, let it boil for another two minutes. For the torrejas
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Cut the bread for torreja of the thickness you want. Between 2.5 to 3.5 centimeters.
-
In a container, beat the 2 eggs. Then mix them with the milk.
- Place a frying pan over medium heat and put oil to heat.
-
Once the oil is hot, take a slice of bread for torreja and dip it in the mixture of eggs with milk.
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Put the wet bread with eggs and milk in the saucepan with the hot oil.
- Cook the torrejas for 1 minute or 1 minute and a half each side or until they are golden brown.
-
Take them out of the frying pan when both sides are golden brown. Place them on a paper towel if you want to remove excess oil.
Bathing the torrejas
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Now that the torrejas are already fried, place them inside the pot with syrup over medium heat. Ideally they are covered with liquid.
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Turn off the heat in the pot when it has boiled for about 3 minutes. (For more flavor, leave them in the honey for about 6 hours. Then bring them to a boil again).
- Enjoy and share this page on Facebook or other social network :)
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Notes
Due to the fact that the torrejas absorb the honey quite quickly. I recommend doubling the honey recipe, using half to boil the torrejas and leaving the other half for when the torrejas are served on the plate.
Alternatively, double the honey recipe and use it all to boil the torrejas in it.
If you would like to see the video of this recipe, I invite you to visit my YouTube channel.
