Torrijas con Miel
A delightful Spanish dessert typically served during Holy Week, Torrijas con Miel features bread soaked in a milk mixture infused with orange and cinnamon, then fried and drizzled with flower honey.
Torrijas con Miel is a delightful Spanish dessert that reigns supreme during Semana Santa, or Holy Week. Infused with aromas of orange and cinnamon and elevated with a splash of Moscato wine, this traditional treat is made even sweeter with a drizzle of Luna de Miel® flower honey. It's a sumptuous blend of textures and flavors, preparing you for a fiesta on the palate.
Ingredients
🥖 6 slices special torrijas bread
🥛 500 ml whole milk
🍊 Peel of 1 orange
🌿 2 cinnamon sticks
🍷 250 ml Moscato wine
🍯 250 ml Luna de Miel® Flower Honey
💧 60 ml water
🥚 2 eggs
🫒 Mild extra virgin olive oil (for frying)
🍃 Fresh raspberry (for garnish)
🌱 Fresh mint leaf (for garnish)
Instructions
1- Infuse the Milk:
- In a saucepan, add 500 ml whole milk, the peel of one orange, and 2 cinnamon sticks.
- Bring the mixture to a boil.
- Once boiling, remove from heat and allow it to cool.
2- Prepare the Honey Syrup:
- In another saucepan, mix 250 ml Luna de Miel® Flower Honey with 60 ml water.
- Heat gently until the honey and water emulsify into a syrup. Set aside.
3- Flavor the Milk:
- Once cooled, remove the orange peel and cinnamon from the milk.
- Add 250 ml Moscato wine and whisk to blend thoroughly.
4- Soak the Bread:
- Halve your 6 slices of torrijas bread, placing them in a glass baking dish.
- Pour over the cooled milk and wine mixture, ensuring each slice is fully submerged.
- Allow the bread to absorb the liquid thoroughly.
5- Fry the Torrijas:
- Heat mild extra virgin olive oil in a frying pan over medium-high heat.
- Beat 2 eggs in a bowl.
- Dip each soaked bread slice in the egg, ensuring it is fully coated.
- Fry in the hot oil until golden brown on each side.
6- Drain and Arrange:
- Transfer the fried torrijas to a clean serving plate.
7- Drizzle with Honey:
- Generously spoon the warm honey syrup over the torrijas, ensuring they are well-coated.
8- Garnish and Serve:
- Add a fresh raspberry and a mint leaf to each serving for a touch of color and fresh flavor.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Equipment:
- Arcos Chef's knife
- Wooden cutting board
- Stainless steel saucepans
- Induction cooktop
- Metal trivet
- Metal peeler
- Set de varillas (whisk set)
- Glass baking dish
- Mixing bowl
- Non-stick frying pan
- Metal serving spatula
- Honey dispenser (Luna de Miel®)
- Small white serving plates
Cooking Tips
- Perfect Infusion: Allow the milk to cool completely before adding the wine for a balanced flavor that doesn’t overpower.
- Bread Selection: Use special torrijas bread to maintain integrity and texture.
- Even Frying: Ensure the pan is sufficiently hot to achieve a crisp outer layer without overcooking.
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