R.Orrijas has always been a symbol of Easter in Spain, a beloved tradition that he now enjoyed throughout the year. They were originally made to use old bread, and convert simple residue into something really delicious. Here, I give them an early development on Easter with hot cakes, which adds their own flavor and soft texture. Saffron syrup provides a beautiful warmth and a small touch of something special, which makes it Torgas I feel right for the season while maintaining this familiar and comfortable magic that we all love.
Hot Cross Torga with saffron syrup
For additional indulgence, I mix the grated orange enthusiasm precisely in some mascarbone cheese or cream cheese similar to its presentation along with.
Preparatory 15 minutes
Soak 10-15 minutes
Cook 25 minutes
Serving 4
500 ml full milk
50 ml double cream
100 grams of calf sugar
1 cinnamon stick
6 hot cross cakesCut into two horizontal halves
50g butter salted
2 tablespoons of olive oil
4 large eggsto hit
For syrup
150 grams of calf sugar
1 pinch Saffron threads
PRED Zest of Orange
Heat the milk, cream, sugar and cinnamon in a medium saucepan, stirring until the sugar dissolves. Take the heat and set aside for five to 10 minutes, to continue and cool down a little.
Arrange the heat of the hot cake in the shallow bread dish in which it will fit precisely, then pour the warm milk mixture over the top. Leave it to soak for 10-15 minutes, and stir it in the middle of the road.
Put the butter and olive oil in a large skillet over medium heat. Work in batches, cover every half of the sinking cake in the scrambled eggs, then fry for two to three minutes, until golden and caramel on each side. Keep the warmth in a low oven as it is repeated with the remaining bun.
For a drink, put sugar, saffron, orange peel and 150 ml water in a small skillet and bring it over low heat. Gently cook for five minutes, until the mixture is thick slightly, then lift and ignore the orange peel.
Torrijas serve warm, terrible generously with saffron syrup.
