Easter without Torrijas? Unthinkable for a Spanish-German family. Known here as “poor knights”, Torrijas are very famous for Easter in Spain. Every family has their own recipe for the dipped slices of white bread and today I'm sharing ours with you.
In Spain it is a tradition that at Easter or during Semana Santa (Holy Week) Torrijas be handed. In Germany you can find every sweet dish imaginable - from yeast plaits to Carrot cake up to baked Easter bunnies – , in Spain it is classic slices of white bread dipped in milk or red wine. They come in various varieties - soaked in milk or (the adult version) in wine, refined with various spices and sometimes with liqueur. Every family has its own recipe that has been tried and tested over generations.
Now both our visit to Spain and Easter are already a week ago, but I still prepared them again for my Spaniard. In the hope that I can make the start of the work week a little more"tastier” for him 😉
“Hoppy Easter greetings” – Chocolate Easter chocolates
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Then these cute wrappers for your little Easter chocolates are just the thing! These creatively designed Easter chocolates fit perfectly in the mail and add that special something to any Easter nest!
Recipe for delicious torrijas
First of all, when frying the slices of white bread in the pan, I would advise against having the children nearby. However, there are a few things you need to do beforehand, which the minis can help with. For example, you can whisk the eggs and dip the bread into the milk under supervision. The kids also enjoy rolling the torrijas in cinnamon and sugar after frying.
Ingredients for about 40 torrijas
Dough
- 1 baguette (2 days old)
- Zest of an organic lemon (preferably in one piece)
- approx. 750 ml milk
- 1 cinnamon stick
- olive oil
- 3 eggs
- 6 tbsp sugar
- 2 tsp cinnamon
Baking accessories
Cooking pot, bowl, two plates, fork, colander, pan
Preparation
- The baguette is cut into approx. 40 1 cm wide slices.
- Then add the lemon peel and cinnamon stick to the milk and bring it to the boil.
- The baguette slices are now dipped into the milk so that they are well soaked and placed aside on a plate.
- Next, whisk the eggs in a mixing bowl. In this you turn the baguette slices soaked in milk so that they are completely coated in the egg mixture.
- Then fry the bread slices on both sides in hot olive oil in the pan.
- To drain, the slices are then placed in a draining rack and after 2 minutes they are turned in a sugar-cinnamon mixture. To do this, sugar and cinnamon are mixed on a plate and the completely drained baguette slices are tossed in the mixture.
- And the Spanish torrijas are ready!
The Spanish torrijas are traditionally eaten at Easter in Spain, but are actually also tasty every other day of the year. They are perfect for processing stale white bread and rolls.
My kids and I wish you and your kids lots of fun making the delicacies and as the Spanish would say “Que aproveche!”
Yours, Lia
Have you baked the recipe?
How exciting! We're really happy about that! We are pleased that we were able to delight you with our recipe. Feel free to share your treat with us on Instagram using the hashtag #backenmitminis.
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Mini-Tip – Would you like to give away your delicacies as a lovely Easter gift? Then you will find great Easter gift tags, gift bags & labels for jars and cans to download in our shop.
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