Torrijas murcianas

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Torrijas murcianas
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Torrijas murcianas

Recipe by Elena Fenoll
0.0 from 0 votes
Course: DessertCuisine: SpanishDifficulty: Easy
Persons

20

rations
Preparation time

20

minutes
Cooking time

10

minutes
Calories

242,6

kcal/ration
Resting time

10

minutes
Total time

40

minutes

Taking advantage of the fact that I had a loaf of bread left over from 3 days ago and that we are in Easter, today I made this delicious dessert that, no doubt, you will remember it when you try it because it is amazing 😍.

The torrija is a slice of bread soaked in milk and egg, fried in plenty of oil and coated in sugar and cinnamon. A very simple and delicious dessert 🤤 The most important thing about the torrija is the bread. It is not the same a bread that has fermented little or has been frozen to a homemade bread with a good fermentation. Therefore, I usually use a bread bought in a bakery that make homemade bread or I make it at home.

Currently, the torrija has many versions. In Puchero Mix we tell you ours, a simple version, quick to make and that, for sure, you will love. And don't miss our spectacular filling and our super-easy topping 🤤 Do you dare to try it? Turn on the stove and let the magic begin with these sublime Torrijas Murcianas, where every bite is a sweet journey to tradition with a gourmet touch.

In just over 40 minutes you can immerse yourself in the art of recreating a delicacy that melts on the palate and embellish your table with 20 units of pure temptation.

The recipe is beginner-friendly, and if you're feeling adventurous, embark on the optional sweetness by adding a brunoise-cut Ricotta and strawberry filling for an unforgettable texture and flavor, or top your torrijas with 80% chocolate for a glamorous, glossy finish.

Start by heating the milk with lemon and vanilla flavors, enjoy the process as each ingredient delicately melts. Imagine dipping the homemade bread in this mixture and then dipping it in egg beaten with sugar, while a melodic playlist accompanies the sizzling of the oil ready to brown your torrijas. Visualize the brown sugar and cinnamon coating embracing each piece with its coat of flavor.
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And as these torrijas brown and sprinkle, your kitchen becomes a concert of aromas and flavors. Don't forget that, like any masterpiece, they require their key utensils: a saucepan, strainer, rods, bowl and pan to create the magic with elegance and ease. So, discover the pleasure of cooking with rhythm, flavor and harmony. Bring these Torrijas Murcianas to life and allow each note of flavor to sync with the soul of your favorite playlist. The experience does not end when the dish is served, it persists in every shared moment, in every smile evoked with the sweet echo of a perfect dessert.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 500 ml Semi-skimmed milk

  • 1 Yellow lemon peel

  • 1 Vanilla pod

  • 20 2cm thick slices of homemade Bread

  • 2 Eggs

  • 4 cc teaspoon white sugar

  • 300 gr Coarse brown sugar

  • 3 cc Cinnamon powder

  • Ricotta and strawberry filling (optional):

  • 250 gr Drained Ricotta cheese

  • 4 c.s. tablespoon Sugar (optional)

  • 2 c.s. tablespoon cherry jam

  • 3 Strawberries cut into small cubes

  • Shiny chocolate coating (optional):

  • 4 oz 80% couverture chocolate (one ounce per torrija)

Pasos

  • Heat the milk in a saucepan over medium heat along with the lemon peel and vanilla pulp. After 4 minutes, bring to a boil and boil for 5 more minutes. Let cool and strain the milk.
  • In a bowl, beat the eggs with the white sugar and set aside.
  • Combine the brown sugar and cinnamon powder and mix well in a bowl.
  • Heat the oil and while it is heating, dip the bread slices in the warm milk and then in the egg mixture.
  • Fry the bread slices in the hot oil until golden brown on both sides.
  • Drain the torrijas and dredge them in the cinnamon-sugar mixture while they are still warm.
  • For the Ricotta and strawberry filling:
  • Mix Ricotta cheese with sugar (if desired), cherry jam and brunoise cut strawberries. Fill the torrijas with this mixture once cooled.
  • For the chocolate coating:
  • Melt the chocolate over medium heat and dip the torrijas in the melted chocolate.

Notas

  • Semi-skimmed milk is a good choice because of its intermediate fat content which provides a rich texture and flavor without exceeding calories. However, for more indulgent torrijas, whole milk could be used.
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  • Citrus infusion is essential to bring a touch of freshness to the flavor. Be sure to use only the yellow part and not the white, which is bitter.
  • Although it may represent an additional cost, the flavor provided by natural vanilla outweighs any artificial extract.
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  • Homemade or sourdough bread, with its dense crumb and tough crust, is ideal for absorbing milk without crumbling.
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  • The soaking point of bread is critical. Too long in milk and can result in excessively moist and heavy torrijas. A short but effective soaking is recommended.
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  • Controlling the oil temperature is vital. An oil that is too cold will absorb too much and an oil that is too hot will burn the torrijas.
    • >
  • Using a high percentage of cocoa will provide an intense, slightly bitter flavor that can contrast beautifully with the sweetness of the torrija. When melting, the bain-marie method can be used to prevent the chocolate from burning.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 113g
  • Total number of serves: 20
  • Calories: 242.6kcal
  • Fat: 9.4g
  • Saturated Fat: 4g
  • Cholesterol: 32mg
  • Sodium: 179mg
  • Potassium: 162.9mg
  • Carbohydrates: 38g
  • Fiber: 1.46g
  • Sugar: 20.19g
  • Protein: 6.43g
  • Vitamin A: 76.62IU
  • Vitamin C: 0.44mg
  • Calcium: 88mg
  • Iron: 2.62mg
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Key points of the recipe

  1. Bread selection: Use homemade or bakery bread with good fermentation and dense crumb, which can absorb the milk and egg without crumbling. Avoid short-fermented or frozen breads.
  2. Soaking time and oil temperature: Do not soak the bread in the milk for too long to avoid over-moistening. Make sure the oil is at the correct temperature to fry the torrijas without burning or absorbing too much oil.
  3. Topping and filling: If you decide to add Ricotta and strawberry filling or chocolate topping, do so after the torrijas have cooled to maintain the desired texture. Remember that these additional elements may modify the final flavor, so choose according to your preferences.

Pairing with wine

Torrijas Murcianas are a traditional dessert that combines sweet flavors and spicy aromas. Due to its flavor profile and the possible addition of a Ricotta and strawberry filling, as well as a chocolate topping, the wine pairing may be a bit more refined.

For this recipe, a wine that usually pairs well with sweet and spicy dessert dishes is a Pedro Ximénez. Pedro Ximénez is a sweet sherry wine that has intense notes of dried figs, dates and molasses, which can complement brown sugar, cinnamon and vanilla in torrijas especially well. In addition, its richness can provide a nice contrast to the crunchy texture of the chocolate coating and the fruity sweetness of the filling.

However, if you decide to include the Ricotta and strawberry filling along with the chocolate topping, you could opt for a slightly sweet muscat wine, which usually has floral and fresh fruit notes such as peach and citrus that can go very well with the strawberries and the slight acidic touch of the cheese.

In both cases, a medium-bodied wine would be recommended, since torrijas, although rich and deeply flavored, are not excessively heavy and therefore do not need a wine with an overwhelming body that could overpower their flavors.

You should avoid dry red wines or acidic and light white wines, as they would not complement the flavors and sweetness of the torrijas and could create an imbalance on the palate.

In short, for the Torrijas Murcianas:
РWithout filling or topping: Pedro Xim̩nez, for a classic pairing rich in contrasts.
– With Ricotta and strawberry filling and/or chocolate coating: slightly sweet Muscat, for a fresher and fruitier pairing.

Always remember to serve these sweet wines at the right temperature, which is usually between 10-14 °C to enhance their complexity and richness without being too cold.

Beer pairing

Torrijas murcianas, especially when sweetened with sugar and cinnamon and optionally complemented with a filling of ricotta and strawberries or a chocolate topping, are a rather rich and comforting dessert. For this type of dish, we want a beer that complements or counteracts its sweetness and texture.

The best options for pairing with torrijas murcianas could be:

Wheat Beer (Witbier or Hefeweizen): These types of beers often have banana and clove notes that can nicely complement the vanilla and lemon flavor profile and will not overpower the dessert flavor. The carbonation and slightly lighter body can help cleanse the palate between bites.

Chocolate or coffee Stout or Porter: These more robust beers can be an excellent choice, especially if you choose the chocolate topping for the torrijas. The roasted notes and rich flavor can harmonize very well with chocolate and cinnamon.

Barleywine or barrel-aged beers: If you prefer a more alcoholic option, these beers can bring complexities of flavors such as vanilla, caramel and nuts that could complement the torrija profile.

Fruity Lambic or Gueuze style beer: If you decide to add the ricotta and strawberry filling, a beer with natural fruit notes such as raspberry or cherry can complement the filling without competing with it.

Avoid pairing them with overly bitter beers such as American IPAs or very acidic beers that could clash with the sweet profiles of the dessert.

In summary, for this recipe of Torrijas, look for beers that can harmonize with the sweet and rich flavors, avoiding those that are excessively bitter or acidic that could overshadow or contrast in an unpleasant way with the dessert. It is always good to consider the filling and toppings such as creme brulé, as these elements can influence the ideal pairing.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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