By: Pablo Contreras
Let’s start with what are torrejas?
Torrejas are just slices of bread that is dipped into a type of honey, they sort of are just like French toast where they both are pieces of bread dipped/covered in honey.
This dessert’s sweetness is definitely very interesting; it has a weird taste. It might be the fact that it’s made of cane sugar. I have never had cane sugar, but if you have had it, then this will be perfect for you.
I sort of liked this, the only problem I had was the sugar. I just wasn’t expecting it to taste like that. I don’t know if it was because it was super sweet or the fact that it was made with piloncillo, which is just a form of cane sugar for those of you who were wondering what a piloncillo is.
This recipe is not mine but it’s from Fernanda Berlei, you can look her up on YouTube where the recipe is. The video of this recipe is in Spanish, so beware if you don’t speak or understand Spanish. I translated the recipe here so that everyone can understand it.
Now, let’s get into the recipe:
Torrejas estilo de Acapulco
Now here’s a list of the ingredients that you are going to need:
- 1 Bolillo (oval shaped piece of bread, like a baguette – only much smaller)
- 1 cinnamon stick
- 5 lime Peels (slice off 5 pieces of peel from a lime)
- Half of a Piloncillo
- 3 eggs
- Vegetable Oil
- 1 liter of water
Here are the steps to make the honey:
- First grab a big pot and add in 1 liter of water, 1 stick of cinnamon and 5 lime peels
- Next use your knife to cut half of a piloncillo, only put in half of the piloncillo in the pot
- Now put your pot on the stove on medium heat and let the piloncillo melt down
While we wait for the piloncillo to melt down here’s how to prepare the thing that we are going to dip our bread:
- First separate the yolk and egg whites into two different bowls
- Now in the bowl with the egg whites put in a pinch of salt and use a mixer to beat the egg whites until it’s a foamy texture
- When the egg whites are a foamy texture add in the egg yolks one by one slowly (Make sure to not mix them thoroughly just enough to spread the egg yolks everywhere)
- After you mix everything you should get a yellow foamy texture
Now onto frying the bread:
- On a pan, add in a lot of oil and wait until it’s heated
- While waiting for the oil to heat up grab your bolillo and cut the bread into small equal slices
- Next, grab one of the small bread slices and dip it into the yellow foamy mix (Make sure to cover the whole bread slice with the mix)
- Now that your bread is covered with the yellow foam, fry your bread
- Fry your bread till both sides are golden brown
- Once both sides are golden brown ,take your fried bread and place it on a plate with paper on it so it can absorb the leftover oil
Now to add the final touches to the bread:
- When the piloncillo is fully melted, keep it cooking for about 5 minutes on medium heat (don’t turn off the stove yet)
- Once the five minutes are up use a spoon to take out the cinnamon stick and the lime peels
- Now grab your fried bread slices and place them all in the pot with the honey that we made with the piloncillo
- Then turn off stove while leaving the bread in with the honey (Make sure all of your bread slices are covered in the honey
- Once the pot has cooled down take out the bread and enjoy
Here’s the link to the original recipe:
- Berlei, Fernanda “Cómo Hacer TORREJAS de PAN ESTILO ACAPULCO.” https://www.youtube.com/watch?app=desktop&v=Z9Qt0Kv_PBA&feature=youtu.be.