Torrejas Guatemaltecas (Guatemalan Sweet Syrup Toast)

• Prep time: 15 mins

• Cook time: 25 mins

• Total time: 40 mins

• Servings: 6

• Country of Origin: Guatemala

Description

• Traditional Lenten and Christmas dessert made from sweet pan dulce or pan mollete dipped in egg batter, fried, and soaked in a fragrant spiced panela sugar syrup.

Presentation

• Served in shallow dessert bowls surrounded by aromatic sugar syrup, garnished with a pricked sweet pepper or raisins.

Ingredients

• 6 sweet pan dulce rolls (or brioche buns), cut in half

• 3 large eggs (separated)

• 1 cup vegetable oil for frying

• Syrup: 200 g panela (or dark brown sugar)

• Syrup: 3 cups water

• Syrup: 1 cinnamon stick

• Syrup: 3 whole allspice berries

• Syrup: 3 whole cloves

• Syrup: 1 tsp vanilla extract

Directions

• Boil panela, water, cinnamon stick, allspice berries, cloves, and vanilla in a saucepan for 15 minutes to form clear syrup.

• Whip egg whites to stiff peaks in a bowl, then gently fold in egg yolks.

• Dip halved sweet rolls into whipped egg batter until fully coated.

• Fry batter-coated rolls in hot oil over medium heat for 2 minutes per side until golden; drain.

• Transfer fried rolls into simmering panela syrup and soak for 10 minutes over low heat.

• Serve warm with extra syrup ladled over top.

Optional Variations

• Torrejas con Rum: Add 2 tablespoons of dark Guatemalan rum into syrup.

Cooking Tips

• Whip egg whites thoroughly so batter clings evenly to bread without dripping off.

Nutrition Facts (Per Serving)

• Calories: 280 kcal

• Carbohydrates: 46 g

• Protein: 5 g

• Fat: 9 g

• Saturated Fat: 2 g

• Sodium: 110 mg

• Fiber: 1 g

• Sugar: 32 g