{"id":1895,"date":"2020-04-01T12:01:53","date_gmt":"2020-04-01T11:01:53","guid":{"rendered":"https:\/\/blog.esmadrid.com\/blog\/en\/?p=1895"},"modified":"2020-04-06T07:22:50","modified_gmt":"2020-04-06T06:22:50","slug":"how-to-make-torrijas-at-home-2","status":"publish","type":"post","link":"https:\/\/blog.esmadrid.com\/blog\/en\/2020\/04\/01\/how-to-make-torrijas-at-home-2\/","title":{"rendered":"Home-made torrijas"},"content":{"rendered":"
\"El

El Riojano\u2019s torrijas<\/em> are always singled out as some of the best in Madrid. Now you can make them yourself!<\/p><\/div>\n

They\u2019re the quintessential Easter treat,\u00a0<\/strong>with a history stretching back centuries. And they\u2019re so easy to make at home! With the help of our friends from\u00a0El Riojano<\/a>,\u00a0<\/strong>we\u2019ll show you how to make the best torrijas<\/em> (Spain\u2019s answer to French toast). In addition to sweetening up the holidays, they\u2019ll give you a\u00a0nice jolt of energy.<\/strong><\/p>\n

\"The

The first written reference to torrijas<\/em> in Spain is from the 15th century. These ones are made by El Horno de San Onofre.<\/p><\/div>\n

But first, a bit of history.\u00a0Aliter dulcia\u00a0(\u201csweet dish\u201d) was the name the Romans gave to a dessert very similar to the one we can enjoy today. It was made with wheat biscuits, milk, oil and honey.\u00a0In Spain, the first reference to torrejas<\/em>\u00a0\u2013that\u2019s what they were called back then\u2013 is from the 15th century.<\/strong> As I\u2019m sure you know, the dish consists of slices of bread soaked in milk or wine, dipped in egg and fried.<\/strong>\u00a0In those times it was customary to offer them to women who had recently given birth, as they were believed to have restorative<\/strong> properties.\u00a0It\u2019s possible that their association with Easter began because they were made to use up the bread left over from the Easter Vigil. On the other hand, some people say it was nuns who made the dish popular at Easter, to fill up the stomach after abstinence<\/strong> with a small amount of food that was nevertheless quite filling. In the early 20th century, they crossed over into tabernas<\/em>! In Madrid, it was standard to eat them at the bar, accompanied by a glass of wine.<\/strong><\/p>\n

\"How

How do you prefer them: made with milk or wine? These mouth-watering torrijas are made by the Manacor patisserie chain.<\/p><\/div>\n

It\u2019s not very hard to make this traditional sweet treat at home.\u00a0<\/strong>It\u2019s a simple dish, and you’re sure to have all of the ingredients on hand.\u00a0Roberto Mart\u00edn Comontes<\/strong>\u00a0is the current master pastry chef at El Riojano<\/strong><\/a>,\u00a0one of Madrid\u2019s most famous patisseries. Located right in Calle Mayor, it has been open since 1855. And its torrijas<\/em>, with a very homemade look (golden brown) and taste, are one of its particular specialities. Take note!\u00a0This is their recipe,\u00a0<\/strong>which is sure to have the whole family smacking their lips.<\/p>\n

\"El

El Riojano is a member of\u00a0ASEMPAS<\/a>,\u00a0the Association of Artisan Pastry Chefs of Madrid.<\/p><\/div>\n

INGREDIENTS<\/strong><\/p>\n

Brioche bread\u00a0(you can also use day-old stale bread)<\/p>\n

Whole milk<\/p>\n

Cinnamon sticks<\/p>\n

Lemon<\/p>\n

Sugar<\/p>\n

Eggs<\/p>\n

Olive oil<\/p>\n

PREPARATION\u2028<\/strong><\/p>\n

The amount of each ingredient used depends on the number of torrijas<\/em> you want to make and the sort of bread you\u2019re using. More or less, though, for every loaf you\u2019ll need one and a half litres of milk.<\/strong>\u00a0Although some people make really thin torrijas<\/em>, it\u2019s better for them to be about three or four centimetres thick.<\/strong>\u00a0Before you cut the bread, you\u2019ll need to infuse<\/strong> the milk. How? With a cinnamon stick and some lemon peel for at least two hours. To infuse something, you cook it very gently, never letting it come to a boil. When the infusion is ready, you can cut the bread. Before dipping the slices in the milk, add a bit of sugar to it (all amounts should suit your own individual taste, but you could try using about 200 grams\u00a0<\/strong>for every litre of milk).<\/p>\n

After\u00a0soaking the slices of bread thoroughly\u00a0in the infused milk,<\/strong> let them sit a while to drain out the excess liquid. How long you need to leave them will depend on the type of bread used. Ideally, you want all excess milk to drain out. Otherwise, it will come out in the pan and the oil will really splatter. After letting the slices sit, dip them in egg<\/strong>, which should be beaten beforehand. Now you just need to\u00a0fry them up in plenty of very hot olive oil.<\/strong><\/p>\n

After they\u2019re fried, you need to pour a light syrup<\/strong> over them.\u00a0To make the syrup, you\u2019ll need one litre of water, 175 grams of sugar, a cinnamon stick, some lemon peel and a tablespoon of lemon juice.<\/strong>\u00a0Gently boil all of the ingredients together for four or five minutes. Important: you need to let the syrup cool before pouring it over the torrijas<\/em>, and then they\u2019ll be ready! Note: in this recipe, you can use white wine instead of milk.\u00a0All of the steps would be the same, but you\u2019ll want to use a bit less sugar: 150 grams per litre of wine would be better. Now all that\u2019s left is to enjoy them!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

They\u2019re the quintessential Easter treat,\u00a0with a history stretching back centuries. And they\u2019re so easy to make at home! With the help of our friends from\u00a0El Riojano,\u00a0we\u2019ll show you how to make the best torrijas (Spain\u2019s answer to French toast). In addition to sweetening up the holidays, they\u2019ll give you a\u00a0nice jolt of energy.<\/p>\n","protected":false},"author":6,"featured_media":1905,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[87,261,89,262],"_links":{"self":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts\/1895"}],"collection":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/comments?post=1895"}],"version-history":[{"count":10,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts\/1895\/revisions"}],"predecessor-version":[{"id":1930,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts\/1895\/revisions\/1930"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/media\/1905"}],"wp:attachment":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/media?parent=1895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/categories?post=1895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/tags?post=1895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}