TORRIJA ROLLS TO THE ORANGE

At home all their lives they were made torrijas but of old bread, we go those of All my life, seeing these that Chela published, I could not resist. I doubled the amounts and they were a success, the girls loved them and my mother liked them a lot, they knew us a little, try them and tell me ...

The first thing we will do is cream; We put a saucepan on the fire with 150 ml of milk, along with the cinnamon stick, sugar and orange zest. Remove from heat, cover and let stand a couple of minutes to infuse everything well.

In the remaining milk, add the yolk and stir, add the cornstarch and stir well until everything is well integrated. We dump this mixture with the previous one, taking out the cinnamon stick. We place everything on the fire again stirring often with some rods until it starts to boil and we have a homogeneous cream. We leave it to cool down.

We assemble the rolls, take 3 slices of bread, cut the bark if they have it. We can use bread that has no bark. We place them on transparent film overlapping a pair of fingers and we roll them over, so that they are well joined.

We spread a bit of orange cream covering them well, leaving two fingers on one side without spreading. We wind up helping with the transparent fim, squeezing them a little and we make like a candy with the transparent film rolling the ends well. We booked in the fridge. I left them all night. We do this with all the rolls until the ingredients are finished.

We put a little pot on the fire, with the milk (to make the tea in which we are going to bathe the rolls), the cinnamon, the sugar and the orange zest, in the same way as to make the cream and let it cool.

We put a pan over medium heat with plenty of sunflower oil. We take out the film from the rolls and cut them into 4 or 5 slices. Put on a plate sugar and a little cinnamon, in another beaten egg and in the other the infused milk. We pass each piece of roll, first for the milk and then for the egg and fry until golden brown on all sides, turning it so that we are golden brown.

We take out an absorbent paper from the kitchen so that they remain dry, once they have cooled a little we coat them in the sugar with the cinnamon. Ready to taste ..

Source: Recipes and cooking has been said