4bolillo rolls,sliced into 16-18 slices about ¾ inches thick
Instructions
Make the piloncillo syrup: Add the piloncillo, cinnamon stick, cloves, and water into a medium saucepan. Cook over medium heat for 15 minutes, stirring occasionally, until the piloncillo fully melts and forms into a syrup. Remove from heat, carefully discard the cinnamon stick and cloves, and set aside until ready to serve.
Prepare the oil: Heat the frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter.
Make the batter: Separate the egg whites from the yolks into two separate bowls – the whites into a large mixing bowl and the yolks into a small bowl.
Using an electric hand mixer, beat the egg whites until stiff peaks form.
While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy, and smooth.
In a separate medium bowl, whisk together the milk and vanilla extract.
Coat the bread: Using tongs or your hands, dip a slice of bolillo bread into the milk mixture for 1-2 seconds, then gently tap it to remove any excess milk. Then dip it in the egg batter so that the bread is fully coated and gently place it in the frying oil.
Fry: Fry the torrejas for 30-45 seconds minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the torrejas in the pan – I usually fry 3 at a time depending on the pan I'm using.
Serve: Serve the torrejas on a plate and drizzle with piloncillo syrup. Alternatively, you can also dip each of the torrejas into the syrup and serve coated in syrup.
Notes
Piloncillo: Can’t find piloncillo near you? You can use 1 ½ cups dark brown sugar instead.
Bolillos: Can’t find bolillos near you? Consider making your own using this recipe or use French baguette instead.