Torrijas have lengthy been a logo of Easter in Spain, a much-loved custom that’s now loved all 12 months spherical. They have been initially made to make use of up outdated bread, turning easy leftovers into one thing actually scrumptious. Right here, I’m giving them a really early Easter twist with sizzling cross buns, which add their very own particular flavour and delicate texture. The saffron syrup brings a beautiful heat and a bit of contact of one thing particular, making these torrijas really feel good for the season whereas nonetheless holding that acquainted, comforting attraction all of us love.
Scorching cross torrijas with saffron syrup
For further indulgence, combine finely grated orange zest into some mascarpone or related creamy cheese to serve alongside.
Prep 15 min
Soak 10-15 min
Prepare dinner 25 min
Serves 4
500ml entire milk
50ml double cream
100g caster sugar
1 cinnamon stick
6 sizzling cross buns, reduce in half horizontally
50g unsalted butter
2 tbsp olive oil
4 giant eggs, crushed
For the syrup
150g caster sugar
1 pinch saffron threads
Pared zest of ½ orange
Heat the milk, cream, sugar and cinnamon in a medium-sized saucepan, stirring till the sugar dissolves. Take off the warmth and put aside for 5 to 10 minutes, to infuse and funky barely.
Organize the new cross bun halves in a shallow baking dish into which they’ll match neatly, then pour the nice and cozy milk combination excessive. Go away to soak for 10-Quarter-hour, flipping them over midway via.
Put the butter and olive oil in a big frying pan on a medium warmth. Working in batches, dip every soaked bun half into the crushed egg, then fry for 2 to 3 minutes, till golden and caramelised on both sides. Hold heat in a low oven when you repeat with the remaining bun halves.
For the syrup, put the sugar, saffron, orange peel and 150ml water in a small pan and produce to a simmer. Prepare dinner gently for 5 minutes, till the combination has thickened barely, then carry out and discard the orange peel.
Serve the torrijas heat, drizzled generously with the saffron syrup.
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