Torrijas with honey in the Sierra de Montoro style

For the preparation of this delicious typical Easter recipe such as Torrijas with honey from the Sierra de Montoro, we will use the best products of our land, honey and Extra Virgin Olive Oil.

INGREDIENTS:

For the Torrijas with honey we need:

• Bread Bar
• Powdered sugar and cinnamon
• Cinnamon stick
• Milk
• Eggs
• Lemons
• Extra virgin olive oil from the Sierra de Montoro.

For the syrup we need:

• Honey from Montoro.
• Water

PREPARATION:

1. Cut the bread into thick slices, about 2-3 centimeters.
2. Boil the milk with a couple of cinnamon sticks and lemon peel. Once the milk has boiled, set it aside. Once the milk has boiled, set it aside.
3. We put to heat in a frying pan or medium saucepan plenty of extra virgin olive oil from Montoro, and then fry the pieces of bread.
4. Soak the bread slices in the hot milk soaked with the cinnamon and lemon peel, drain, dip in beaten egg and fry in oil.
5. Drain the slices on paper towels to release excess oil.
6. Previously, we have prepared a mixture of sugar and cinnamon powder. The proportion will be according to the taste of each consumer. Dredge the bread, still warm, in the mixture and place the torrijas in a serving dish. The proportion depends on the taste of each consumer. Coat the bread, still warm, with the mixture and place the torrijas in a serving dish.
7. Finally, prepare the honey syrup from the Sierra de Montoro, using a ratio of 1 honey to 0.5 water and drizzle over the torrijas. This syrup prevents the torrijas from drying out and helps to preserve them for a longer time. This mixture prevents the torrijas from drying out and helps them keep longer.

We recommend straining the oil every two or three fryings, since the egg with which we batter the torrijas burns in the oil and can add a bad flavor to our recipe. To avoid that the egg makes «threads» in the oil, you can add a little water. To prevent the egg from making «threads» in the oil, a little water can be added.

Homemade recipe of Torrijas with honey from Sierra de Montoro

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