Easter is here and, with it, one of the most awaited desserts of the year. In Madrid, where torrijas are almost a religion, the recipe that Dabiz Muñoz designed -and shared on Instagram three years ago- is still one of the most imitated.
He christened it “Torrija Dabiziana del amor”. The ingredients? Soaked brioche, toasted in butter, soaked in dark chocolate and topped with a raspberry vinaigrette, flower honey and rum . A declaration of war on any dieting intentions.
Already in the description of the video, Muñoz warned that his creation was going to “fuck up everyone’s diet”.
The recipe for the “Torrija Dabiziana del amor”.
Dabiz Muñoz’s version is a waste of intensity. To prepare it at home you need some time, good ingredients and a minimum of dietary scruples. Here’s how to make it:
Ingredients for 4 torrijas
- 1 whole brioche (unsliced)
- 100 g whole milk
- 200 g liquid cream for cooking
- 40 g sugar
- 1 vanilla pod
- 2 egg yolks
- 150 g 75% cocoa Madagascar dark chocolate
- 125 g butter
- 30 ml blossom honey
- 45 ml raspberry vinegar
- 100 g fresh raspberries
- 30 ml dark rum
How to make Dabiz Muñoz’s torrija step by step
- 1. Prepare the milk and cream base
Pour 100 g of milk, 200 g of cream and 40 g of sugar in a saucepan. Stir over medium heat until well blended.
- 2. Flavoring with vanilla
Open a vanilla pod in half, remove the seeds with the tip of a knife and add them to the pan.
- 3. Emulsify with egg yolks
When the mixture is hot (without boiling), pour it little by little over two egg yolks, whisking constantly to create a light cream.
- 4. Soaking the brioche
Let the mixture warm and generously soak the thick slices of brioche for about 10 minutes to absorb all the flavor.
- 5. Prepare the raspberry-honey sauce.
In a small saucepan, heat 30 ml of honey until it bubbles. Add 45 ml raspberry vinegar, 100 g fresh raspberries and 30 ml dark rum. Cook for a few minutes while lightly crushing the raspberries.
- 6. Toasting the torrija
In another pan, melt 125 g butter and brown the soaked brioche slices over medium-low heat until golden brown on the outside and creamy on the inside.
- 7. Chocolate and more fire
Grate 150 g of dark chocolate over each still warm torrija. Then, run it back through the pan for a moment to slightly caramelize the chocolate.
- 8. Final assembly
Serve the torrija piping hot, drizzled with the raspberry, honey and rum sauce.
Torrijas: the sweet that justifies Holy Week
The tradition of eating torrijas at Easter has centuries of history. It arose as a way to take advantage of stale bread during the fasting days, when meat was forbidden. Today, it is one more excuse to surrender to one of the most iconic sweets of the national gastronomy. With versions ranging from the classic cinnamon and honey to bolder reinterpretations, such as the one proposed by Dabiz Muñoz. In this article, in any case, you have some of the best torrijas you can eat in Madrid.