Cuban Bread Torrejas Recipes

CUBAN TORREJAS WITH GUAVA-MAPLE SYRUP AND CREAM CHEESE WHIPPED CREAM

Steps:

• For the cream cheese whipped cream: Beat the cream cheese with the vanilla until smooth in a stand mixer fitted with a whisk attachment. Add the whipping cream and whip to soft peaks. Set aside while you make the French toast.
• For the syrup: Combine the syrup and cinnamon stick in a small saucepan. Bring to a simmer, and remove from the heat. Let the syrup sit for 10 minutes to cool. Remove the cinnamon stick and return to the heat. Bring the syrup to a simmer again, and whisk in the guava. Serve warm.
• For the toast: Preheat the oven to 275 degrees F. Whisk together the milk, sugar, vanilla, cinnamon and eggs in a shallow bowl until smooth. Place the bread slices in a shallow dish and pour the egg mixture on top. While the bread soaks, heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large saute pan or nonstick griddle over medium-high heat until the oil shimmers. Fry the bread in batches until golden brown on the bottom. Lower the heat slightly, flip the bread and cook until the bottoms are golden brown and the bread is cooked through as well. Keep warm in the oven while you make the remaining bread with the remaining butter and oil.
• To serve, smear some cream cheese whipped cream on each piece of warm bread. Top with some of the guava maple syrup and a mint sprig.

CUBAN BREAD

Steps:

• Grease a large bowl, and set aside.
• Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, about 10 minutes.
• Meanwhile, measure out 1/4 cup of lard Heat in the microwave until melted.
• Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended.
• Take your measuring cup and sift together the two flours.
• Gradually add the flour mixture, a little at a time, to the wet ingredients in your mixer -- mixing constantly. At the same time you are adding flour, gradually pour in the melted lard. Keep adding a little flour and a little lard until all of the lard is added.
• Continue adding more flour until you make a smooth and pliable dough. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!) Save any leftover flour mixture for rolling out the dough.
• Now let the machine and the dough hook go to work kneading the dough. Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Your dough will be fairly sticky at this point.
• Shape the dough into a ball and place it into the greased bowl.
• Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. Let the dough rise until it doubles in size -- about 45 minutes to 1 hour.
• Turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. This recipe called for a large loaf, shaped to fit a long baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. BUT:( I prefer 4 smaller ones for individual rolls)Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough.
• Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of the rolled dough into the loaf, making a tight seam.
• Grease a baking sheet and sprinkle lightly with cornmeal.
• Place the loaf diagonally onto the baking sheet, seam side down. Dust the top with a little extra flour and cover very loosely with plastic wrap. (You don't want the rising dough to dry out or stick to the plastic wrap.).
• Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, about 45 minutes to 1 hour. Cuban bread is wider than French bread, so expect your loaf to spread out quite a bit as it rises.
• Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven.
• Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf.
• Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread.
• Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time.

CUBAN-STYLE BREAD

Steps:

• In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth.
• Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk.
• Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk.
• Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them in boiling water.
• Portion dough into 10-ounce loaves. As a loaf is formed, immediately place a palmetto leaf or shoestring down the length of the loaf, and turn the loaf over onto a baking sheet, leaf/string side down. Repeat with the remaining loaves.
• Let the dough rise, leaf side down, for 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake loaves until they are golden brown, about 30 minutes.

CUBAN BREAD AUTHENTIC PAN CUBANO RECIPE

Steps:

• To create the starter, combine the warm water and the yeast.
• Set it aside for about 15 minutes and then check the bowl.
• The mixture should be foamy and bubbly. If it's not, your yeast is not fresh, so try again with fresh yeast.
• If the yeast is alive, stir in the flour. Cover it loosely with plastic wrap and set it aside overnight.
• The next morning, the starter should be bubbly and slightly risen. Set it aside while you prep the rest of the ingredients.
• Use the remainder of the package of yeast and combine it in a clean bowl with the sugar.
• Stir in the warm water and let it sit for about 15 minutes to check the yeast for freshness. When the time has passed, the yeast mixture should be bubbly and foamy.
• Melt the lard and add it to the bowl, along with the salt and one cup of the flour.
• Mix it well to form a sticky, wet dough.
• Add the starter from last night along with another cup and a half of the flour.
• Stir well. The dough should start to form a ball. You should have about a half cup of flour left for kneading.
• Turn the dough out onto a lightly floured surface and knead in some of the remaining flour.
• You should knead this dough for at least 20 minutes to get the texture right. If you don't want to knead by hand, feel free to use a stand mixer with a dough hook.
• When you are done kneading, the dough should be a ball that is smooth, shiny, and elastic.
• Coat a large mixing bowl with cooking oil and place the dough ball in the bowl, turning it to coat.
• Cover the dough ball with a clean dish towel and allow the dough to rise in a warm place for at least two hours or until it is doubled in size.
• Grease a large baking sheet with a rim and sprinkle cornmeal all over it.
• Punch down the dough and transfer it to a lightly floured surface.
• Divide the dough in half.
• Shape each half into a long rectangular loaf that is about a half-inch thick and twelve to eighteen inches long.
• You can use a rolling pin if you like. Roll the dough from the long side to form a very skinny, rolled loaf.
• Place the loaf on one of the prepared pans and repeat with the remaining piece of dough.
• Cover the loaves with clean dish towels and allow them to rise for about 60 to 90 minutes.
• Preheat the oven to 400 degrees.
• Cut a slit in the top of the loaves by running a sharp knife or razor blade lengthwise down the loaf of bread.
• Lightly spray the loaves of bread with water.
• Place the loaves in the oven and bake for about 20 to 25 minutes, misting every 10 minutes with water.
• Remove from the oven and allow the bread loaves to cool for about twenty minutes before slicing.
• Cuban bread dries out very quickly. If you can't eat it all within a day, freeze the bread, tightly wrapped in aluminum foil, for up to a month.

CHEF JOHN'S CUBAN BREAD

Steps:

• Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight.
• Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading.
• Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
• Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
• Line two rimmed baking sheets with parchment paper and sprinkle with a little cornmeal.
• Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water.
• Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing.

TORREJAS

Steps:

• Boil the milk with the cinnamon stick.
• Remove from heat. Let cool and let cinnamon steep for 30 minutes.
• Cut the brioche bread into 1-inch (2,5 cm) thick slices.
• Separate the eggs.
• Beat the egg whites, then incorporate the yolks and the flour.
• Heat a generous amount of oil or margarine in a skillet over medium heat.
• Dip the slices of bread quickly in the milk.
• Then dip them in the egg and flour mixture.
• Add to the skillet and fry on both sides without burning. The oil or margarine should be at around 340 F / 170 C.
• Place all the ingredients in a non-stick pan.
• Boil over low heat for a few minutes until the panela dissolves and until a thick syrup is obtained (about 10 to 15 minutes).
• Remove from heat and let cool slightly. The liquid will thicken a little more during cooling.

CUBAN BREAD TORREJAS

Steps:

• For the cream cheese sauce:
• Combine the half-and-half, cream cheese, sour cream, condensed milk, vanilla extract and salt in a food processor and process until smooth. Refrigerate until ready to use.
• For the guava syrup:
• Combine the guava paste, cream soda and salt in a saucepan and heat gently, until the guava paste has melted into a syrup. (For an extra-smooth consistency, use a hand blender to puree any unmelted guava solids.) You will need 2 ounces of the guava syrup for the torrejas. Leftover syrup will keep in the refrigerator for at least 3 weeks.
• For the cookie sugar:
• Pulse the Maria cookies in a food processor until crumbled. Add the brown sugar and salt and pulse to combine.
• For the torrejas:
• Whisk together the half-and-half, eggs, sugar, vanilla extract and salt in a medium mixing bowl (this can be done the night before), and pour the custard mixture into a pie pan.
• Soak the bread in the egg mixture for 30 seconds on each side, then remove to a rack set over a baking sheet to drain for a minute or two.
• Over medium-low heat, melt 2 tablespoons of the butter in a medium nonstick skillet. Fry the torrejas, two slices at a time, until golden brown, 2 to 3 minutes per side. Melt the remaining 2 tablespoons butter in the skillet before starting the second batch of torrejas.
• To serve, place two torrejas on a plate. Drizzle generously with cream cheese sauce, then with guava syrup. Top with a sprinkling of Maria cookie sugar and some powdered sugar.

TORREJAS

Steps:

• In a large bowl, whisk together egg yolks and whole eggs. Add sugar; whisk to combine. Add evaporated milk, Grand Marnier, if using, vanilla, and cinnamon; whisk to combine. Divide mixture between 2 shallow baking dishes. Place bread in a single layer over mixture in dishes; let bread stand, turning several times, until soaked, about 15 minutes.
• In a large skillet, melt half of butter over medium heat. Place soaked bread slices from one baking dish in skillet; cook until golden brown on both sides, 5 to 6 minutes per side. Wash and dry baking dish; return torrejas to clean baking dish. Wipe out skillet, and repeat with remaining slices and dish.
• Pour 1 cup lime syrup over bread in each dish. Cover, and chill several hours or overnight, turning several times.
• To serve, remove peel and pith from limes. Using a sharp knife, cut out lime sections; discard membranes. Garnish with lime wedges and remaining 1/2 cup lime syrup.

SPANISH TORRIJAS RECIPE

Steps:

• 1. Cut the bread in slices Cut the bread in slices of around one inch or 2.5 centimeters. I recommended using bread from the previous day or even bread that is two or three days old. If the bread is hard, it can soak up more milk. 2. Cut off a few small pieces of fresh lemon and orange peel. 3. Let the bread soak in milkMix the milk with the cinnamon stick and the orange & lemon peel. Afterward soak the slices of bread in the milk and let it rest for around four hours. The longer you soak the bread in the milk the juicier the Torrijas will get. 4. Dip the bread in the eggAfter four hours, take the pieces of bread out of the milk and let them drain for a few minutes. Meanwhile, beat the eggs in a shallow bowl. In the next step dip the bread slices with both sides one by one in the egg. 5. Deep fry the soaked bread slicesHeat up around 1 inch of olive oil in a pan and carefully transfer the soaked bread slices into the oil. I recommend using a spatula and a fork as the bread will be very soft and can break easily. Fry the slices for around two to three minutes on each side until they are brown. 6. Put the bread on a paper towelOnce the bread is done take it out and put it for a few minutes on a paper towel. 7. Dunk the bread in a sugar & cinnamon mixture Mix sugar and cinnamon on a deep plate and dunk the bread slices into it. 8. Enjoy your home-made Spanish Torrijas!

STRAWBERRIES & CREAM TORREJAS

Steps:

• In a medium saucepan, add strawberries, sugar, and water. Cook on medium heat for 5 minutes until the berries have softened. Set aside.
• In a large bowl, beat one cup of heavy whipping cream until stiff peaks form. Place in the fridge until ready to use.
• In a large baking dish, whisk eggs, cinnamon, vanilla, and remaining heavy whipping cream.
• Soak each slice of bread in the egg mixture, making sure to evenly coat on both sides.
• Coat a hot skillet with cooking spray. Place each slice of soaked bread on the skillet and cook at medium-high heat until golden brown, about two minutes on each side. Repeat with remaining slices.
• Top the toast with strawberries and whipped cream and enjoy immediately.

CUBAN BREAD TORREJAS

Steps:

• For the cream cheese sauce:
• Combine the half-and-half, cream cheese, sour cream, condensed milk, vanilla extract and salt in a food processor and process until smooth. Refrigerate until ready to use.
• For the guava syrup:
• Combine the guava paste, cream soda and salt in a saucepan and heat gently, until the guava paste has melted into a syrup. (For an extra-smooth consistency, use a hand blender to puree any unmelted guava solids.) You will need 2 ounces of the guava syrup for the torrejas. Leftover syrup will keep in the refrigerator for at least 3 weeks.
• For the cookie sugar:
• Pulse the Maria cookies in a food processor until crumbled. Add the brown sugar and salt and pulse to combine.
• For the torrejas:
• Whisk together the half-and-half, eggs, sugar, vanilla extract and salt in a medium mixing bowl (this can be done the night before), and pour the custard mixture into a pie pan.
• Soak the bread in the egg mixture for 30 seconds on each side, then remove to a rack set over a baking sheet to drain for a minute or two.
• Over medium-low heat, melt 2 tablespoons of the butter in a medium nonstick skillet. Fry the torrejas, two slices at a time, until golden brown, 2 to 3 minutes per side. Melt the remaining 2 tablespoons butter in the skillet before starting the second batch of torrejas.
• To serve, place two torrejas on a plate. Drizzle generously with cream cheese sauce, then with guava syrup. Top with a sprinkling of Maria cookie sugar and some powdered sugar.
• This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.