Pan de Muerto

pan de muerto

Día de los Muertos is only days away. Where did the month of October go? I haven’t done half of the things I love to do this time of year, but I have gotten my altar set up. I just have a few more things I need to add to the ofrenda to make it complete. Have you started setting up yours? Do you usually include a pan de muerto? I’ve actually never made pan de muerto but NESTLÉ® contacted me with this recipe this week so I think I might give it a go. Here it is if you decide to make one too!

La Lechera Day of the Dead Bread (Pan de Muerto)

Ingredients:

FOR THE BREAD

4 1/2 to 5 1/2 cups all-purpose flour plus additional, divided
1/2 cup granulated sugar
1 tablespoon anise seeds
1 teaspoon salt
2 packets (1/4 oz. each) rapid-rising dry yeast
2/3 cup (5 fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/3 cup water
1/2 cup (1 stick) butter, cut into pieces
4 large eggs, slightly beaten

FOR THE GLAZE

1/2 cup granulated sugar
1/3 cup orange juice
Granulated or coarse ground sugar

Directions for bread:

1. COMBINE 1 1/2 cups flour, 1/2 cup sugar, anise seeds, salt and yeast in large mixer bowl.

2. HEAT evaporated milk, water and butter over low heat in medium saucepan until mixture reaches 115 to 120 F. and butter is melted. (If too hot, let it cool a bit before adding to dry ingredients.)

3. MAKE a well in the center of the flour mixture; pour in milk mixture. Beat with electric mixer on medium speed until blended.

4. ADD eggs and 1 1/2 cups flour; mix well. Gradually add remaining 1 1/2 to 2 1/2 cups flour (1/2 cup at a time) mixing well after each addition until dough is smooth but not sticky (You may not need all the flour).

5. PLACE dough on lightly floured surface; knead 10 to 15 minutes or until dough is moderately stiff, smooth and elastic. Additional flour may be needed to help prevent sticking.

6. PLACE dough in large greased bowl; turn over. Cover with greased plastic wrap. Let rise at room temperature for 60 to 75 minutes or until doubled in size.

7. PUNCH dough down.

8. CUT dough into 4 equal portions to make 3 “loaves” and 1 for decorations.

9. SHAPE 3 of the portions into round loaves on lightly floured surface, kneading as necessary. Place on greased baking sheet(s). Keep all dough portions covered with greased plastic wrap to prevent drying of dough.

10. SHAPE remaining dough portion into 3 small balls, tears, braids and/or bones.

11. TO DECORATE, place 1 small ball on top of round loaf, surrounding each ball with the remaining decorations. To adhere shapes to dough, gently score decorations, as well as areas on each loaf that decorations will be attached to. Adhere with dabs of water.

12. LOOSELY COVER with greased plastic wrap. Allow to rise at room temperature for another 30 minutes or until nearly doubled.

13. PREHEAT oven to 350 F. BAKE loaves for 20 minutes. Meanwhile, prepare glaze.

Directions for glaze:

1. COMBINE 1/2 cup sugar and orange juice in small saucepan. Bring mixture to a boil over medium heat. Continue cooking, stirring frequently, until syrup is formed, about 5 minutes. (Mixture may bubble up; remove from heat if it does, stir and then return to heat.) Remove from heat.

Final touches:

1. BRUSH loaves with syrup.

2. SPRINKLE with sugar; return to oven. Continue baking for an additional 5 to 10 minutes or until golden brown and sounds hollow when tapped.

3. TIP: Sprinkle colored sugar on loaves.

This recipe has been published here with permission from NESTLÉ®. This is not a sponsored post. No compensation was received for sharing this recipe. Recipe and photo property of NESTLÉ®.

Tartaletas

tartaleta salvadorena

There are precious few TV shows Carlos and I can agree on, but lately we’ve been able to add one more to our “watch together” list. I was the first to start watching The Great British Baking Show on PBS, but one day Carlos sat down next to me and started watching too. The Great British Baking Show is a reality show competition, but unlike similar American programs, the contestants are utterly charming and supportive of each other, which is something both Carlos and I love about it.

One episode we watched together involved the contestants making tarts. I don’t know much about tarts, British, or otherwise, but Carlos became nostalgic.

“I love tarts,” he said.
“When have you ever had a tart?” I asked, because I’d never seen him eat one our entire marriage.

That’s when he told me that in El Salvador, Pollo Campero, (the popular fried chicken restaurant), had “tartaletas” – specifically, tartaletas de fresa, or strawberry tarts. I asked him as many questions as I could about what they were like and decided to try to make them. After some trial and error, I ended up with the recipe below.

Since I’ve never had a tartaleta from Pollo Campero, I can’t tell you if these taste the same, and Carlos hasn’t had one for over 20 years, so all he could tell me was that he loved how these turned out. That’s good enough for me. If you want to give them a try, let me know what you think!

Vanilla Custard (for tartaleta filling)

Ingredients:

6 rounded tablespoons cornstarch
4 cups 2% milk
3 egg yolks
3/4 cup sugar
1 tablespoon vanilla extract

Directions:

1. In a blender add milk, sugar, egg yolks and cornstarch. Blend for 15 to 30 seconds until well combined.

2. Pour the mixture into a large pot over medium heat. Add vanilla extract.

3. Stir regularly until the mixture thickens. Don’t be too quick to remove it from the stove. You want it to be the texture of pudding. After 5 minutes, if it isn’t thickening, turn the heat up a little and stir a little less regularly, but be careful not to let it cook to the bottom of the pot or you’ll have lumps in the custard.

4. Remove from heat. Allow to cool completely and store in an airtight container in the fridge until ready to assemble the tarts.

Note: This recipe makes far more custard than you’ll need for the tarts. Feel free to eat the leftovers served up in bowls plain or with a sprinkle of cinnamon. Alternatively, you could halve the custard recipe so you don’t have so much left over.

Dessert Tart Crust

Ingredients:

8 tablespoons unsalted butter, melted
3 tablespoons sugar, (plus a few pinches)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 ¼ cups pre-sifted all purpose flour

Directions:

1. Heat oven to 350 F.

2. Mix butter, 3 tablespoons sugar, salt, and vanilla extract until well combined.

3. Mix in flour just until dough comes together.

4. Divide dough into four equal portions. Place each portion in a 4-inch round tart pan. Use fingers dipped in flour to press the dough evenly onto bottom and up sides of the tart pans. Don’t handle the dough any more than necessary.

Tip: I purchased Wilson Advance 4-inch tart and quiche pans and really love them. If you don’t own a set, I highly recommend these.

5. Place each tart pan in its own sandwich-size plastic zipper bag, and place them into the freezer for 10 minutes to chill.

6. Remove each tart from the plastic bags. Place the tarts on a baking sheet and then place them in the oven on the middle rack. Bake for 10 minutes.

Tip: Use the back of a spoon to carefully deflate any bubbles that pop up during baking.

7. Sprinkle a pinch of sugar on each tart crust and bake for another 5-7 minutes, or until edges start to turn golden brown.

8. Remove from oven and cool completely.

9. Don’t assemble the tartaletas until ready to serve, (or if you assemble them and put them in the fridge, plan to serve them soon.) When ready to serve the tartaletas, assemble like so:

Carefully remove each tart crust from its pan, and place onto a small plate. Spoon an even layer of custard filling onto each tart crust. Top with sliced strawberries, or other fruit of your choosing. (Other suggestions: raspberries, blackberries, peaches, blueberries, and/or kiwi.)

Makes four 4-inch round tarts.

Tart crust recipe adapted from Chowhound.com.

tartaleta de fresa

5 Minute Mangoneadas!

Mangoneada

Disclosure: Latinaish.com has partnered with Nestlé to bring you recipes using Nestlé products. As always, all opinions are my own.

Mangoneadas are a Mexican treat combining mango sorbet, a sour, spicy, salty red sauce called chamoy, and chili powder. With these Nestlé Outshine mango fruit bars made with real fruit juice you can whip up mangoneadas for the whole family for a refreshing summer snack within minutes. These are perfect for your next family gathering or BBQ!

Mangoneada recipe

For additional recipes, visit ElMejorNido.com.

Mangoneada

5 Minute Mangoneada

Ingredients:

1 box Nestlé Outshine fruit bars in mango flavor
1 lime, cut in wedges
Tajín fruit seasoning
Chamoy (about 2 tablespoons)

Optional: fresh mango, chopped in bite size cubes

Directions:

REMOVE stick from one Outshine fruit bar and chop the bar into bite size chunks.

chop-outshine-bar-600

ADD the fruit bar chunks to a small drinking glass. If using fresh mango as well, add about ¼ cup fresh mango chunks and mix so they’re combined and not separate layers.

SPRINKLE Tajín on top of the fruit bar chunks, to your personal tastes.

DRIBBLE chamoy on top of fruit bar chunks. (About 2 tablespoons or to personal tastes.)

SQUEEZE a wedge of lime over top.

SERVE immediately.

Tip: Chamoy can be found in the hot sauce section of most large international markets with Latin American food.

Mangoneada

=====GIVEAWAY CLOSED. WINNER SELECTED.======

Giveaway Details

Prize description: One lucky winner will receive a $50 gift card.

How to enter: Just leave a comment below! (Please read official rules below before entering.)

Official Rules: No purchase necessary. You must be 18 years of age or older to enter. You must be able to provide a U.S. address for prize shipment. Your name and address will only be shared with the PR agency responsible for prize fulfillment for that purpose. Please no P.O. Boxes. One entry per household. Make sure that you enter a valid email address in the email address field so you can be contacted if you win. Winner will be selected at random. Winner has 24 hours to respond. If winner does not respond within 24 hours, a new winner will be selected at random. Giveaway entries are being accepted between May 20th, 2015 through May 25th, 2015. Entries received after May 25th, 2015 at 11:59 pm EST, will not be considered. The number of eligible entries received determines the odds of winning. If you win, by accepting the prize, you are agreeing that Latinaish.com assumes no liability for damages of any kind. By entering your name below you are agreeing to these Official Rules. Void where prohibited by law.

Buena suerte / Good luck!

Carajillo Quemado Cupcakes

Carajillo Coffee Rum Cupcakes

Disclosure: Latinaish.com has partnered with Nestlé to bring you recipes using Nestlé products. As always, all opinions are my own.

The “Carajillo Quemado” is a classic Spanish mixed coffee drink and the inspiration for these cupcakes. Some of you may be more familiar with the Carajillos made in Mexico, which are simply a mix of espresso and Licor 43, which is often served iced, but in Spain the drink is made differently with a few variations.

There’s plenty of interesting folklore about this drink. It’s said that the word “Carajillo” derived from the Spanish word for courage (coraje), because when Spanish troops occupied Cuba, that’s exactly what they needed for combat. Still others say the name originated from the boat carriers at the French station in Barcelona. They would ask for a mixed glass of coffee and liquor instead of two separate drinks, presumably because they were in a hurry, or “que ara quillo” (“now I’m leaving in a hurry” in Catalan.) This phrase, when rushed, would sound like “caraquillo”, which is where we’d eventually got “Carajillo.”

Interesting, no?

In Spain, the simplest version of this drink is just brandy, cognac, anisette, or rum, mixed into strong black coffee – sugar optional. The “Carajillo Quemado” – or “burnt” Carajillo, is much more interesting. Sugar and alcohol along with a bit of lemon peel are mixed in a glass and lit on fire. The coffee is added to put the fire out once much of the alcohol has been burnt off and the sugar has been given a caramelized flavor. In the United States Carajillos typically have sugar around the rim of the glass and the drink is topped off with whipped cream. Cinnamon is also sometimes incorporated in both the Spanish and American versions.

I couldn’t resist developing a cupcake which combines these unique flavors, so I started with a coffee-flavored cupcake as the base. Nescafé Clásico provided the perfect roasted coffee flavor I was going for while being mild enough that it would play nicely with all the other flavors I planned to incorporate. A decadent combination of rum, coffee and buttercream was an obvious choice for the frosting, along with a pinch of fresh lemon zest.

Now for the caramelized sugar flavor. While I briefly considered sprinkling the cupcakes with sugar and rum then lighting them on fire, I decided I’m a little too accident prone to attempt it! (My eyebrows thank me.) Instead, I made caramelized sugar toppings which really gave the cupcakes an elegant touch. I’m sure any mother will appreciate if you decide to make these cupcakes for Día de Los Madres (Mother’s Day!)

Carajillo Quemado Cupcakes // Spanish Coffee Rum Cupcakes

Here’s my recipe if you decide to treat your madre (or yourself!) and then down below, enter for your chance to win a $50 gift card from Nestlé!

For additional recipes, visit ElMejorNido.com.

Carajillo Quemado Cupcakes

Ingredients:

½ cup hot water
5 teaspoons NESTLÉ® Nescafé Clásico
1 ½ cups all-pupose flour, pre-sifted
1 ¼ teaspoons baking powder
¼ teaspoon salt
1 stick unsalted butter, cut into cubes and softened
1 cup white sugar
½ teaspoon rum
2 large eggs, separated

1 batch rum buttercream frosting (recipe below)
1 lemon, zested, for topping
caramelized sugar garnishes (recipe below)

Directions:

PREHEAT oven to 350 F. Put cupcake liners in muffin tin, set aside.

MIX Nescafé Clásico into hot water, set aside to cool.

COMBINE flour, baking powder, and salt in a medium bowl. Set aside.

BEAT butter and sugar together in a large bowl until smooth and creamy.

ADD rum to butter and sugar, then the yolks one at a time, beating after each addition.

ADD flour to the butter mixture, alternating with the cooled coffee, starting with flour and ending with flour, until well-combined.

BEAT egg whites in a separate bowl with hand mixer until soft peaks form then stir them gently into the batter.

FILL cupcake liners ¾ full with batter. Do not overfill as cupcakes will rise. Shake the pan to even out the batter.

BAKE on middle rack for 15-20 minutes or until a toothpick inserted in the middle comes out clean.

REMOVE cupcakes to cool completely before frosting. Makes about 1 dozen cupcakes.

Tip: I used Bacardi brand light rum which is what I had on hand, but many bakers prefer gold or dark rum; you can use any of those in this recipe.

Coffee Rum-flavored Carajillo Quemado Cupcakes

Buttercream Rum Frosting for Carajillo Quemado Cupcakes

Ingredients:

3 cups confectioners’ sugar
1 cup unsalted butter, slightly softened
1 teaspoon imitation rum extract
1 tablespoon NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon NESTLÉ® Nescafé Clásico

Directions:

BEAT sugar and butter until creamy.

ADD rum extract and beat until combined.

MIX Nescafé Clásico crystals into evaporated milk until completely dissolved, then add to the frosting mixture, beating until combined.

FROST cooled cupcakes using a pastry bag and tip as desired.

TOP each cupcake with a pinch of fresh lemon zest and a caramelized sugar garnish. Keep refrigerated until serving.

Tip: As cinnamon is sometimes incorporated into Carajillos, feel free to add a tiny dash of ground cinnamon to your frosted cupcakes as well!

Carajillo Quemado Cupcakes

Caramelized Sugar Garnish for Carajillo Quemado Cupcakes

Ingredients:

1 cup white sugar

Directions:

HEAT sugar over medium heat in a large frying pan.

WAIT for most of the sugar to melt and become almost amber in color before stirring. Be patient as this process can take several minutes. Avoid the temptation to stir or turn the heat higher. While waiting, lay parchment paper out on a nearby clean kitchen counter.

STIR the melted, caramelized sugar with a wooden spoon, being careful to remove from heat before it burns.

USE a metal spoon to carefully drizzle small amounts of the caramelized sugar onto a parchment paper-covered surface, in whatever design desired. You must work somewhat quickly as the caramelized sugar in the pan will begin to harden.

Caramelized Sugar Toppings

WHEN cool the caramelized sugar designs will harden and you will be able to pick them up from the parchment paper. Use these as an edible garnish for your frosted cupcakes.

Caramelized Sugar Toppings

Tip: Because of the burn dangers of working with hot, melted sugar, make sure that pets and children are not in the kitchen while preparing caramelized sugar garnishes. If the remaining caramelized sugar hardens in your frying pan, you can remove it by simply adding a little water and heating it back up.

Coffee Rum Cupcakes

=== GIVEAWAY CLOSED. CONGRATS to HS! ===

Giveaway Details

Prize description: One lucky winner will receive a $50 gift card.

How to enter: Just leave a comment below telling me what you love most about your mother or another woman you admire. (Please read official rules below before entering.)

Official Rules: No purchase necessary. You must be 18 years of age or older to enter. You must be able to provide a U.S. address for prize shipment. Your name and address will only be shared with the PR agency responsible for prize fulfillment for that purpose. Please no P.O. Boxes. One entry per household. Make sure that you enter a valid email address in the email address field so you can be contacted if you win. Winner will be selected at random. Winner has 24 hours to respond. If winner does not respond within 24 hours, a new winner will be selected at random. Giveaway entries are being accepted between April 22, 2015 through April 27th, 2015. Entries received after April 27th, 2015 at 11:59 pm EST, will not be considered. The number of eligible entries received determines the odds of winning. If you win, by accepting the prize, you are agreeing that Latinaish.com assumes no liability for damages of any kind. By entering your name below you are agreeing to these Official Rules. Void where prohibited by law.

Buena suerte / Good luck!

Salvadoran Nuégados

nuegados

Disclosure: Latinaish.com has partnered with Nestlé to bring you recipes using Nestlé products. As always, all opinions are my own.

Known as “buñuelos” in much of Latin America, El Salvador calls these traditional Easter fritters “nuégados” and they’re almost always accompanied by a toasted corn drink called “chilate.” There are many different varieties of nuégados with the most popular one being nuégados de yuca, but a Salvadoran acquaintance recently introduced me to nuégados de guineo (banana nuégados), which are much easier to make. The banana imparts a very delicate taste to the fried donuts which makes them delicious on their own, but they’re even more amazing with homemade Salvadoran “miel” (syrup) drizzled over top.

Here’s my recipe, and then down below, enter for your chance to win a $50 gift card from Nestlé!

For additional recipes, visit ElMejorNido.com.

nuegados con chilate

Salvadoran Banana Fritters / Nuégados Salvadoreños en Miel

Ingredients:
2 cups canola oil, for frying
1 cup flour
2 large ripe bananas, peeled
1/4 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1 teaspoon vanilla extract
pinch of salt

Directions:

COMBINE flour and bananas in a medium bowl. Use a fork or hands to mash the bananas well and mix them thoroughly into the flour.

ADD the evaporated milk, vanilla extract, and salt. Stir to combine.

DROP spoonfuls of the dough into a large pot of medium-hot oil. Use metal tongs to carefully and continuously splash oil on top of each fritter, and to turn each fritter when it becomes golden brown. Cook only a few at a time so you don’t overcrowd them.

REMOVE each fritter to drain on a paper towel-lined plate when golden brown on both sides.

SERVE warm and with syrup drizzled on top, if desired. (Makes about 1 dozen.)

nuegados salvadorenos

nuégados en miel con chilate

Salvadoran Syrup (“Miel”)

Ingredients:

14 ounces of panela or piloncillo*
3 cups water
10 whole cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

*If you’re unable to find panela, or piloncillo, you can substitute 2 cups of dark brown sugar.

Directions:

COMBINE all ingredients in a medium pot over medium-high heat.

BRING to a boil, stirring occasionally. The panela will melt and break up on its own. No need to force it.

BOIL for a few minutes, stirring when necessary to keep it from boiling over.

LOWER heat and simmer for a few more minutes until the liquid thickens slightly. Dip a spoon in and watch the way it coats the spoon and drips off it. This will give you an idea of whether it has thickened a little.

REMOVE from heat and allow to cool slightly. The syrup will thicken a little bit more upon cooling.

SERVE drizzled over Salvadoran Banana Fritters. Keep any unused portion refrigerated in a jar with a tight-fitting lid.

Salvadoran fritters

***GIVEAWAY CLOSED. CONGRATULATIONS TO JAIME!***

Giveaway Details

Prize description: One lucky winner will receive a $50 gift card.

How to enter: Just leave a comment below telling me your favorite Easter food. (Please read official rules below before entering.)

Official Rules: No purchase necessary. You must be 18 years of age or older to enter. You must be able to provide a U.S. address for prize shipment. Your name and address will only be shared with the PR agency responsible for prize fulfillment for that purpose. Please no P.O. Boxes. One entry per household. Make sure that you enter a valid email address in the email address field so you can be contacted if you win. Winner will be selected at random. Winner has 24 hours to respond. If winner does not respond within 24 hours, a new winner will be selected at random. Giveaway entries are being accepted between March 30, 2015 through April 3rd, 2015. Entries received after April 3rd, 2015 at 11:59 pm EST, will not be considered. The number of eligible entries received determines the odds of winning. If you win, by accepting the prize, you are agreeing that Latinaish.com assumes no liability for damages of any kind. By entering your name below you are agreeing to these Official Rules. Void where prohibited by law.

Buena suerte / Good luck!

Espumillas

Espumillas

The other day I tried to make a Salvadoran “Torta de Yema” and it was a complete failure. The good news is that I had a bunch of egg whites left over and I used them to make espumillas, which are like the Latin American version of meringues. As you can see, I simply dropped mine by the spoonful onto the baking sheet, but if you want to be super fancy, use a pastry bag, (or even a ziploc bag with one corner cut off), to give them a prettier shape.

Espumillas

You need:

4 egg whites (cold)
1 teaspoon vanilla extract
1 1/2 cups sugar
food coloring (optional)

sprinkles and/or ground cinnamon

Method:

1. Preheat your oven to 225 F.

2. Beat whites to stiff peaks.

3. Mix in sugar little by little.

4. Add vanilla extract and food coloring. (If you want to make several different colors, separate the mixture into a few bowls before adding the colors.)

5. On a parchment-lined baking sheet, drop spoonfuls of the mixture. You can put them close together because they won’t spread but make them no larger than about an inch and a half in diameter. If your espumilla is too large, it won’t properly bake/dry in the middle.

6. Sprinkle with sprinkles or ground cinnamon. (I find the sprinkles prettier but the cinnamon ones, not pictured, were tastier.)

7. Bake for 1 hour. Do not open the oven door. After one hour, turn the oven off. Leave the espumillas in the oven while it cools down for at least two hours.

8. Break one open. Espumillas should be shiny outside, dry in the middle with a crunchy texture, and sweet candy-like flavor. Enjoy!

Torrejas Salvadoreñas en Miel

Torrejas

Torrejas are kind of like French Toast and in El Salvador as well as in other parts of Latin America, they’re eaten during Semana Santa (holy week, Lent, and Easter), with a special homemade syrup. One of the things that make Torrejas more amazing than your average homemade American French Toast is that after it’s fried to a golden brown, it’s cooked a second time in the syrup. The type of bread used is also important, as your common white sandwich bread will not do! Salvadorans use thick slices of a bread called “torta de yema” but it’s difficult to find in the United States. Good substitutes for torta de yema include Challah or “pan de leche” (milk bread.) Challah can be found at some grocery stores and the “pan de leche” I used for this recipe was from a Latina bakery.

Another ingredient I want to explain a little is the “dulce de panela.” Panela is an unrefined brown sugar and it looks like this:

dulce de panela
(Wrapped in plastic)

dulce de panela
(Wrapped in dried corn husks)

dulce de panela
(Salvadoran “panela”)

If you’re unable to find Salvadoran “panela” at your local Mercado Latino or International Market, then you can substitute about two 8 ounce Mexican piloncillos or about 2 cups of dark brown sugar.

Ready for the most amazing French Toast experience of your life? Then you’re ready to make Salvadoran Torrejas en Miel!

Torrejas Salvadoreñas en Miel

Torrejas Salvadoreñas en Miel

First, How to make the “miel” (syrup):

You need:

1/2 of a 28 oz. panela (So, about 14 ounces. For substitutions see post above.)
3 cups water
10 whole cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1. Combine all ingredients in a medium pot over medium-high heat. Bring to a boil, stirring occasionally. (The panela will melt and break up on its own. No need to force it.)

2. Boil for a few minutes, stirring when necessary to keep it from boiling over.

3. Lower heat and simmer for a few more minutes until the liquid thickens slightly. (Dip a spoon in and watch the way it coats the spoon and drips off it. This will give you an idea of whether it has thickened a little. Note that the liquid is a thinner consistency than American-style syrup or honey – that’s okay!)

4. Remove from heat and allow to cool slightly. (The liquid will thicken a little bit more upon cooling.)

5. Now this is ready for the Torrejas! Set aside and continue below.

How to make the Torrejas:

You need:

2 tortas de yema (or 2 loaves of Challah, or milk bread/pan de leche)
1/2 teaspoon salt
2 tablespoons white sugar
2 cups 1% milk
8 eggs

Canola oil for frying
a batch of “miel” (the recipe above)

1. Slice the bread into thick slices, (about 1 inch thick or a little more.)

2. In a large shallow dish, beat the eggs, milk, salt and sugar until well combined. (You can use an electric mixer for about 1 minute.)

3. Dip the bread slices into the egg/milk mixture one-by-one, allowing them a few seconds on each side to soak up the liquid. Fry in oil over medium-high heat in a large frying pan, being careful not to crowd the slices in the pan. (My pan only fit two pieces at a time.) Flip when golden brown and cook the other side the same.

4. When each slice is golden brown on both sides, remove to a large rectangular baking dish or Pyrex lined with paper towels to absorb some of the oil.

5. Preheat oven to 350 F.

6. When the entire batch has been fried, carefully remove the paper towels from beneath the torrejas.

7. Some people cook the torrejas in a frying pan with the miel, but I find baking them works great and is much easier. Pour 1 cup of the miel onto the torrejas in the Pyrex, making sure that all get some of the “miel” on them. (Avoid including any of the cloves.)

8. Bake at 350 F for 5 to 10 minutes.

9. Serve with additional miel to drizzle on top.

Note: You will probably have leftover miel. This can be put into a jar and refrigerated. Use it in other recipes such as Jocotes en Miel or Nuegados!

Torrejas Salvadoreñas