Torrijas bread: The easiest recipe to make at home

Total: 1 h Diners: 14

If you are one of those who do not forgive the torrijas to sweeten Easter, this year the quarantine gives you the perfect excuse to even encourage you to prepare your own torrijas bread. Do not panic, it is much easier than you can imagine, in fact, the really complicated thing is not to succumb to the temptation to eat the bread before it’s time to make the torrijas.

Ingredients

Wheat flour, 550 g Dry baker’s yeast, 8 g (*) Milk, 350 ml Honey, one teaspoon Salt, 10 g

(*) You can use 25 g of fresh yeast or, if you can’t find yeast in stores, you can substitute it with 110 g of sourdough or natural yeast.

Step 1

Warm the milk for a few seconds in the microwave in a large bowl, just enough to warm it. Add the honey and mix well until it is well dissolved. Then add the yeast and stir well to mix homogeneously.

Step 2

Add about 500 g of flour and the salt and mix until the dough is well integrated. Sprinkle a little more flour on the table and put our dough on top. It’s time to knead, so we will gradually add the remaining flour, kneading and beating the dough on the table for 2 or 3 minutes or you can put it all in a domestic mixer or in a robot like the Mambo, the Monsieur Cuisine, the Chefbot or the Thermomix.

Step 3

When the dough is formed, shape it into a ball and let it rest in the bowl for 5 minutes. If the flour is strong or medium strength, you can form the ball without problem, however, if you are using a flour that is very loose – which absorbs less liquid – you will have to add another 50 grams of flour so that the dough is manageable and you can ball it.

Step 4

To shape our dough ball into a bar shape, we flatten the ball on the table until it has a rectangular shape about the length of the diagonal of our baking tray. We fold the dough by bringing each of the long edges of the rectangle towards the center and seal the folds with our fingers.

To finish, we fold the dough in half lengthwise, seal with our fingers and leave the fold down, so that it doesn’t show.

Step 5

Now, we put the oven to preheat to 200ºC and let the loaf rest on the baking tray for 20 minutes, so that it rises a little but without overdoing it, this is the key to pan de torrijas.

After that time, with the help of a very sharp knife or a cutter we make diagonal cuts about 1.5 cm apart, so that each torrija has a suitable thickness (if you like them thicker, you can separate the cuts a little more). It is not necessary that the cuts are very deep, just enough to mark.

Step 6

Bake the bread for 30 minutes, until the crust is golden brown. Remove it from the oven and let it cool completely on a rack so that the base does not soften. When it is cool, we keep it in a cloth bag or wrap it in a cloth and forget about it until the next day so that it settles before making the torrijas.