Although torrijas are traditionally made with bread from the day before, not all varieties are equally recommended. The best bread to make torrijas is the one with a thin crust, dense crumb and is slightly alveolated, which allows the milk to be better absorbed.
Among the traditional breads, the candeal bread It is the most recommended for making torrijas, but if we want to obtain spectacular results there is nothing like preparing our own bread at home, following one of our specific recipes to make bread for torrijas.
In all these loaves the crust is thinner and there is much more crumb. In this way, when it comes to soaking the torrijas they retain more liquid and are much juicier, but their difficulty and flavor varies. It is always recommended, however, to let the breads rest for a day.
Traditional milk torrijas and no bullshit
1. Bread for express torrijas
This recipe is ideal if we don’t have much time to spend in the oven. It will not take you more than forty minutes to have it ready, although it is always advisable to let it dry a little, so the ideal is to do it to use it the next day.
Ingredients: 175 g of milk, 15 g of sugar, 20 g of baker’s yeast, 300 g of strength flour and 4 g of salt.
Elaboration: We put the warm milk and sugar in a bowl and mix with a whisk. Next, we add the crumbled yeast and mix again so that it falls apart, as the milk is hot it will be easy. Then we add half of the flour and mix. Once mixed, the rest of the flour and on top of it the salt. We mix again, now with our hands, until the dough comes off the bowl and then on the work surface we knead for 10 minutes. If you have Thermomix, 4 minutes spike speed, closed glass. Form a ball, and let it rest for 5 minutes. Then we stretch the ball with our hands and shape it into a rectangle and fold it (the folds as in the photographs). With our hands we stretch it and give it the bar. If it is too difficult to stretch it, let it sit longer to relax. We make the cuts of what will be the slices with a blade and let it rise for at least 30 minutes (you have to double the volume and it will depend on the temperature in the house which takes more or less). We preheat the oven to 220º C and when it reaches the temperature and after rising we introduce the bread. Cook at 200º C for 15-20 minutes. We remove the bread to a rack and let it cool before using it.
Link to recipe | Express torrijas bread
2. Traditional torrijas bread
A somewhat more sophisticated bread than in its express version which also add some sugar and butter, resulting in tastier French toast. It takes a little more time, with an hour bake, but it’s worth it.
Ingredients: 250 g of bread flour, 250 g of wheat flour, 125 ml of milk, 125 ml of water, 1 L egg, 11 g of dry instant baker’s yeast, 50 g of butter, 10 g of sugar and 5 g of Salt.
Elaboration: We start by pouring the flour, sugar, egg, salt and dry yeast, away from salt, in a bowl. We are gradually adding the liquid and stirring with a wooden spoon until the ingredients are mixed. We pass the mixture to a work table and knead for 10 minutes. After time we incorporate the butter at room temperature and we continue working the dough trying not to incorporate more flour so that it does not remain dry. The ideal would be to knead it with the French kneading method unless you have a robot kneading machine. We check that the dough is ready by taking a small portion and stretching it very thinly with our fingers. The veil that is formed must not be broken or if it does break it must make round holes. Let it rest in a ball until it doubles in volume. We degas and form the bar. We let it rise for two hours or so. Bake for 1 hour at 180ºC.
Link to recipe | Traditional torrijas bread.
3. Brioche bread for torrijas
Torrijas win whole when they are made with brioche bread. These “French toast of minister”, as the chef David de Jorge calls them, they are more and more common in restaurants, but they can be made perfectly at home, as long as we have a suitable bread like this.
Ingredients: 500 g of strength flour, 10 g of salt, 70 g of sugar, 25 g of pressed yeast, 100 ml of milk, 200 g of creme fraiche or fresh cream, 2 eggs M.
Elaboration: We will start by adding the flour in a bowl or glass of a mixer type Kitchen Aid. Next we add the sugar, the salt, the crumbled yeast that we will add in the bowl well separated from where we will add the salt. We also add the eggs, milk and fresh cream. We knead for 10 minutes or 20 if we do it by hand, until the dough if we take a small portion and stretch it, we see that it does not break and forms a fine veil. With the hands greased in a little oil, we make a ball and leave it covered in a warm place for an hour. When time passes, we degas the gas that has formed in the dough and let it rest again in the fridge for 30 minutes. After this half an hour we take the dough out of the fridge, and we give it a round shape. From this shape we make a kind of long cylinder like our mold. We place the dough in the mold greased with butter and let it rise for two hours covered with transparent film or until it doubles in volume. We preheat the oven to 160 degrees Celsius, bake our brioche bread for 25 minutes or until we see it golden brown. We let it cool down before slicing it.
Link to recipe | Brioche bread for torrijas.
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