Feliz Domingo de la Resurrección! Espero que todos hayan tenido una bendecida Semana Santa. El Viernes Santo hice Torrejas, y también un video para You Tube de como prepararlas. También hice un video de como cocinar Pescado Envuelto en Huevo, pero no me quedo tiempo de editarlo. En El Salvador las Torrejas son un postre típico para Semana Santa. Yo siempre las preparo para mis familia, es importante mantener las tradiciones para las siguientes generaciones.
Este es el enlace para el video en mi canal en You Tube:
Happy Easter Sunday! I hope you all had a wonderful and blessed week. On Good Friday I made Salvadoran Torrejas, and also a video for You Tube on how to prepare them. I also did a video on how to cook Salvadoran fish for Holy Week, unfortunately I did not have time to do the editing. In El Salvador, Torrejas are a traditional Holly Week dish, I always prepare them for my family, is important to keep these traditions alive for the next generations. Here is the link to video, however is in Spanish. I will make one in English very soon. Below is the recipe for Torrejas in English. Enjoy.
TORREJAS IN SUGAR AND CINNAMON SYRUP
Torrejas en Almíbar con Canela
2 cups granulated white sugar
4 cups water
¼ teaspoon ground cinnamon or a small cinnamon stick
6 large eggs
1 cup milk
⅛ teaspoon salt
6 slices of egg bread (cut off a loaf, each slice 1-inch-thick)
1 cup vegetable oil
In a medium saucepan over a high flame, combine well the sugar, water, and cinnamon. Bring to a boil, and then reduce heat to medium. Cook uncovered for about 1 hour. The syrup is ready when the liquid has been reduced by half. Set aside and let cool, or if using the next day, put it in the refrigerator.
When ready to cook the torrejas, break the eggs into a mixing bowl, add the milk and salt, and combine with a whisk or fork. Dip the slices of bread into this batter, taking care not to let any slice soak for too long before frying.
In a large deep skillet over a medium to high flame, heat the oil until very hot. Add the battered slices of bread, two at a time, and leave plenty of room for each slice to fry. Cook on both sides until golden, remove from the skillet, and place on a serving dish or tray. Pour the syrup on top of the torrejas and let them soak for at least 6 hours, or longer, before serving at room temperature.