Spanish-style eggy bread, but using hot cross buns and doused in an orangey saffron syrup
Torrijas have long been a symbol of Easter in Spain, a much-loved tradition that’s now enjoyed all year round. They were originally made to use up old bread, turning simple leftovers into something truly delicious. Here, I’m giving them a very early Easter twist with hot cross buns, which add their own special flavour and soft texture. The saffron syrup brings a lovely warmth and a little touch of something special, making these torrijas feel just right for the season while still keeping that familiar, comforting charm we all love.
Hot cross torrijas with saffron syrup
For extra indulgence, mix finely grated orange zest into some mascarpone or similar creamy cheese to serve alongside.
Prep 15 min
Soak 10-15 min
Cook 25 min
Serves 4
500ml whole milk
50ml double cream
100g caster sugar
1 cinnamon stick
6 hot cross buns, cut in half horizontally
50g unsalted butter
2 tbsp olive oil
4 large eggs, beaten
For the syrup
150g caster sugar
1 pinch saffron threads
Pared zest of ½ orange
Warm the milk, cream, sugar and cinnamon in a medium-sized saucepan, stirring until the sugar dissolves. Take off the heat and set aside for five to 10 minutes, to infuse and cool slightly.
Arrange the hot cross bun halves in a shallow baking dish into which they’ll fit neatly, then pour the warm milk mixture over the top. Leave to soak for 10-15 minutes, flipping them over halfway through.
Put the butter and olive oil in a large frying pan on medium heat. Working in batches, dip each soaked bun half into the beaten egg, then fry for two to three minutes, until golden and caramelised on each side. Keep warm in a low oven while you repeat with the remaining bun halves.
For the syrup, put the sugar, saffron, orange peel and 150ml water in a small pan and bring to a simmer. Cook gently for five minutes, until the mix has thickened slightly, then lift out and discard the orange peel.
Serve the torrijas warm, drizzled generously with the saffron syrup.
Source: The Guardian
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