- For the Brioche:
- 500 g flour
- 12 g salt
- 100 g of sugar
- 18 g fresh yeast
- 6 eggs
- 20 ml orange blossom water
- 200 g butter
- 100 g semi-salted butter
- 25 g milk
- For the French toast:
- 1 liter of whole milk
- 150 g Emma's Granola
- 4 tablespoons of brown or white cane sugar
- 2 tablespoons of almond liquor
- lemon rind
- 3 eggs
- extra virgin olive oil
- powdered cinnamon
- brown cane sugar or white sugar for sprinkling
Brioche French Toast infused in Granola, step by step
This traditional dessert is typical of Carnival and Easter, although we may be surprised to learn that it can also be found in other countries with different names and a variety of variations. In Spain there are many types of bread, among them gallofa or toast bread, which is very spongy and special for making torrija. The method of preparation depends on the type of bread used and on each region. They can be found bathed in flavoured milk, in Andalusian-style wine, in syrup or even with pastry cream.
This time I made it with the wonderful Brioche bread dipped in milk infused with a recipe for Granola with lots of toasted almonds and maple syrup and here I show you how to prepare Brioche and French toast.
- To make the brioche we need the dough hook of our robot or you can do everything manually.
- Pour the flour, sugar and salt in the robot’s bowl and beat it.
- Dissolve the yeast in the milk and add it to the flour mixture and beat.
- Beat the eggs and add them to the mixture and beat slowly and then faster for about 6 minutes. Add the orange blossom water.
- Add the butter and beat slowly for 2 minutes and then faster until you get a homogeneous dough like the one in the picture, step by step.
- Leave the dough to rest by covering the container with plastic film, making holes in it a little so that the dough can breathe and rise. Leave it to rest for a few hours until the dough doubles in volume.
- Once the dough has risen, we remove the plastic film and break the cam with our hands until the dough goes down, we pass it to a plastic film and cover it completely and let it rest in the fridge for several hours
- Take the dough out of the fridge, and divide it into small pieces of 50 g that we will crush to knead them and give them the shape of little balls.
- Place the balls in two diagonally-shaped cake containers as shown in the photos. Leave to rest.
- Preheat the oven to 180°C.
- Beat an egg and brush the surface of the brioche dough with a brush.
- Bake in the oven for 25 to 30 minutes.
- Leave to cool.
- Meanwhile, add the granola to a litre of milk and leave to infuse for about 20 minutes.
- Strain the granola and crush it well to remove all the milk left in the granola.
- Put the infused granola milk, sugar, lemon peel and almond liqueur in a casserole.
- When it comes to the boil, remove it and leave it to infuse for 10 minutes (cover the pot and leave it to stand before straining the solid ingredients).
- Cut the brioche with 2 cm thickness and put the brioche in the milk to soak it well for at least 2 hours.
- Beat 3 eggs and dip the slices of brioche into the milk.
- Pour plenty of extra virgin olive oil into a frying pan and heat over a high heat.
- Put the slices of brioche in the frying pan and lower the heat to medium so that they do not burn and the oil is clean for the second batch.
- When they are golden on both sides, remove them from a dish previously covered with kitchen paper to drain off the excess oil.
- Sprinkle with plenty of sugar and cinnamon powder and you have the granola-infused torrijas de brioche ready to eat.
- The bread has to get quite wet, even if it is difficult to handle, there must always be milk left in the container where we dip the bread in the milk.
- I recommend using fresh whole milk, the milk has not gone through an industrial process, it is somewhat denser and more nutritious.
- You can add orange peel to the oil to prevent it from burning when you fry several batches.