Torrejas Salvadoreñas is a traditional Salvadorean (from El Salvador) recipe for a classic dish of brioche-style bread dipped in milk and then a beaten egg white, egg yolk and flour mix that's fried to cook and which is typically served during Easter season. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Torrejas Salvadoreñas.
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Torrejas are the Salvadoran cousins of French toasts/eggy bread and Spanish torrejas. They are also prepared and eaten in other South American countries and are known by the same name (or slight variations of it). Torrejas are traditionally eaten during Semana Santa (Holy Week during Easter). Paired with with cod and chickpeas, torrejas are an iconic dish for this time of the year. They are always accompanied by a sweet syrup that can sometimes contain liquor. Torrejas are often accompanied by a hot drink called chilate.
The choice of bread is crucial. Torta de Yema is a slightly sweet, brioche-like bread that’s sturdy enough to handle frying and soaking. If you can’t find it, use day-old challah or brioche.
Note that the Panela called for in this recipe is an unrefined whole cane sugar, typical of Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugar-cane juice. In essence it’s the South American form of Indian jaggery and jaggery can be substituted at a pinch.
Ingredients:
For the torrejas:
675g egg-based brioche (torta de yema), [this needs to be lightly stale eg 1 or 2 days old]
2 large eggs, separated
1/4 tsp cream of tartar (optional, but helps stabilize the egg whites)2 tbsp plain flour
300ml whole milk
1 cinnamon stick
Margarine (or oil), for frying
For the syrup (miel de Panela):
1l water
ground cinnamon (to taste)
5 black peppercorns
¼ tsp ground ginger
¼ tsp ground nutmeg
500g panela
Method:
For the torrejas: combine the milk and cinnamon stick in a saucepan. Bring just to a boil then immediately take the pan from the heat. Set aside for the milk to cool and the cinnamon to infuse for 30 minutes.
In the meantime, cut the bread into 3cm thick slices then separate the eggs.
Beat the egg whites with a pinch of salt until foamy. If using, add the cream of tartar once they become foamy. Continue beating until stiff, glossy peaks form. This means when you lift the beaters, the peak holds its shape and doesn’t flop over. Now fold in the beaten egg yolks and the flour.
Set a frying pan over medium heat then quickly dip the bread slices in the milk. Transfer the bread to the egg and flour mixture. Add the dipped bread to the frying pan and cook on both sides until golden brown (but take care it does not burn). For best results you want the oil to reach 170C.
For the miel de panela: Combine all the ingredients in a non-stick pan. Bring to a boil over low heat and cook until the panela has fully dissolved and you obtain a thick syrup (about 20–15 minutes).
Take off the heat and set aside to cool slightly. Note that the liquid will thicken slightly as it cools.
To serve, arrange the torrejas on warmed plates and drizzle over the panels syrup. If desired you can garnish with a sprinkling of powdered sugar.
