Torrejas (Honduran Fried Bread in Spiced Panela Syrup)
In short: Thick slices of bread dipped in egg, fried golden, then simmered in a cinnamon and clove panela syrup with raisins, a Holy Week sweet. It takes about 55 min in total and makes 8 servings.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 420 kcal
Torrejas appear on Honduran tables during Holy Week, when families make sweets at home to share. Slices of bread are dipped in beaten egg, fried until golden and then simmered briefly in a syrup made from unrefined cane sugar, cinnamon and cloves, with raisins for extra sweetness. The bread soaks up the syrup but keeps its shape, giving a soft, sticky dessert that is even better the next day.
Instructions
- Put the panela, water, cinnamon, cloves and allspice in a wide, shallow pan. Stir over medium heat until the sugar dissolves, then simmer for 15 minutes, until lightly thickened. Add the raisins and orange peel for the last 5 minutes.
- Beat the eggs with the salt in a shallow dish.
- Heat about 1 cm (1/2 in) of oil in a large skillet over medium heat to 170°C (340°F).
- Dip each bread slice in the egg for a few seconds per side, just enough to coat it, then fry for 1 1/2 to 2 minutes per side until golden. Drain on paper towels.
- Lower the fried slices into the simmering syrup in a single layer, working in batches if needed. Simmer for 3 to 4 minutes, turning once, until they soak up some syrup but keep their shape.
- Serve warm or at room temperature, spooning extra syrup and raisins over each slice.
Tips
- Use bread that is a day or two old and fairly firm. Fresh bread turns to mush in the syrup.
- Do not simmer the slices longer than 5 minutes. For a deeper soak, take the pan off the heat and leave them in the syrup for 30 minutes.
Questions and answers
What is panela?
Unrefined cane sugar sold in hard blocks, also called rapadura or piloncillo. Dark brown sugar with a spoonful of molasses is a good substitute.
Are torrejas served warm or cold?
Both are common. Warm torrejas are softer and more fragrant, while chilled ones are firmer and the syrup thickens. They keep for 3 days in the fridge.
Can I bake torrejas instead of frying?
Yes. Brush the egg-dipped slices with a little oil and bake them on a tray at 200°C (400°F) for 8 to 10 minutes per side, then simmer them in the syrup. They are less crisp but still good.
How long does it take to make Torrejas (Honduran Fried Bread in Spiced Panela Syrup)?
About 55 min in total: 15 min of preparation and 40 min of cooking.
How many calories are in Torrejas (Honduran Fried Bread in Spiced Panela Syrup)?
About 420 kcal per serving, with 8 g of protein, 67 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 67 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 38 g |
| Sodium | 320 mg |
Estimated values, calculated from the ingredients.
