We give you two dessert recipes for Easter week
Just when you start recovering from those abundant meals that are so typical at Christmastime, you are surely ready to enjoy the most succulent Easter desserts.
Therefore, for this publication and the following, we have decided to show a total of four sweet and delicious dishes, which are also among the most successful in our hotels at this time of year.
This week we are going to offer you the first two, providing you with the recipes on how to cook the torrijas de leche (milk soaked French toast topped with cinnamon and sugar) and buñuelos de crema (custardcream filled Easter fritters). So, if you enjoy cooking, you will have no excuses because we will make it very easy for you.
Shall we begin?
1- Torrijas de leche (Milk and cinnamon French toast)
The ingredients for this popular Easter dessert are as follows:
A loaf of Spanish bread, it is very important that it has been bought or made the previous day.
- 1 Litre of milk
- 4 Eggs
- A stick of cinnamon together with the peel of half of a lemon
- 300 grams of sugar mixed with a tablespoon of ground cinnamon
- Half a litre of sunflower oil
To begin, boil the milk in a saucepan with the cinnamon stick and lemon peel. It is important that the mixture reaches boiling point, once it reaches that boiling point remove the saucepan from the heat and let it stand for about 5 minutes.
In the meantime, cut the bread into slices and beat the 4 eggs. Then soak the sliced bread, first in the milk and then dip the soaked bread into the beaten eggs.
Once they are all coated, you only have the final step, but you have to do it very carefully so that your torrijas are perfect: in a large frying pan, heat the oil, when it is hot start frying those soaked slices. When you remove them, you need to put them on a large dish or platter. It is very important, that on the dish you first place some absorbent paper so that the excess oil is absorbed.
All you have to do is coat the torrijas with the mixture of sugar and ground cinnamon that you have previously prepared. It is advisable to let these torrijas de leche rest for a few hours at room temperature. Then you can enjoy having cooked the best torrijas at Easter. By following these instructions, you will definitely surprise any dinner guests.
2- Buñuelos de crema
In this instance, we will give you separate instructions for the fritters and for the pastry cream.
For the pastry cream, you will need the following ingredients:
- Half a litre of milk
- Half a stick of cinnamon and the lemon peel of half a lemon
- 100 grams of sugar
- 4 egg yolks
- 40 grams of corn flour
The ingredients for the buñuelos are as follows:
- A quarter of a litre of water
- 40 grams of sugar
- 125 grams of flour
- 4 eggs
- Half a litre of sunflower oil
- 30 grams of butter
- 100 grams of icing sugar
- A pinch of salt
First, we will show you how to prepare the pastry cream, for this you will have to dissolve the corn flour in 200 ml of milk and the beaten eggs.
The rest of the milk should be heated in a separate saucepan with cinnamon and lemon. When it starts to boil add the dissolved corn flour, the well beaten eggs and the sugar.
To conclude this first phase, you must pass the pastry cream through a strainer to prevent any remaining lumps.
You have now finished with the filling for the fritters, so now we proceed to the fritter preparation. To do this, we will start by putting butter, sugar and a pinch of salt in a saucepan. When it starts to boil, you must remove the mixture to add the flour gradually and the egg yolks one by one.
You should gradually stir the dough with a wooden spoon until it comes off the sides. Then let the dough rest for about an hour.
You should leave a sleeve with a nozzle in the dough to be able to fill it with the pastry cream.
Now the dough is ready, it’s time to start shaping the dough into balls to fry them. When they are golden, as in the case of the torrijas, place them on a large dish or plate, again covered with absorbent paper to soak up any remaining oil from the buñuelos.
Now is the time to fill the buñuelos with the pastry cream, not forgetting the final touch, once filled with cream, roll them in the icing sugar.
Now you have the finished the typical Easter buñuelos they are ready to serve. Now it's about your friends and family being surprised at how well you cook these two desserts.
Now stay alert, because next week we will offer you the recipes of two other desserts. This way you will have more options to surprise your family and / or friends this Easter.
Until next week…