Torrijas are at the forefront of Lent’s gastronomic heritage, so much so that they have transcended the season. The most special recipes, however, are undoubtedly reserved for after Ash Wednesday. At La Esencia, they are committed to seasonality, masterfully dominating their traditional sweets. And for the occasion, this popular bakery is bringing back its torrija de poleá, which was a huge hit last year and sold out.
Poleá is beginning to feature in articles and restaurants, even though until recently it was an old-fashioned dessert made from leftovers. And no wonder. It is an old recipe similar to porridge —flour, sugar, lemon, aniseed, and Javier’s grandmother’s secret ingredient— which in this case will top La Esencia’s torrijas, made with baked (not fried) brioche dough.
La Esencia serves this and traditional torrijas. Namely: those made with wine and honey in brioche bread, which they prepare in their own bakery, and this year they are adding one made with wine, orange cream, and toasted cinnamon.
How long will La Esencia’s torrijas be available?
Torrija is a delicious dessert with roots dating back to the Roman Empire in the 1st century AD. According to ancient writings, it was made by cutting bread into thick slices, soaking them in milk, frying them in oil, and sweetening them with honey.
This original recipe
gave rise to the torrijas we know today on our side of the Mediterranean, eggy bread in England, and pain perdu in France, evolving in the United States as French toast.
Torrijas are available until the end of Holy Week at the different La Esencia outlets in Mairena del Aljarafe, Castilleja de la Cuesta, Palomares del Río, Tomares, Sevilla-Porvenir, and Sevilla-Asunción.