Rabanadas with Barroso Honey — Tourism Recipe
An official gastronomic guide published this Barroso formula: stale wheat bread is soaked in a hot syrup of equal parts milk and water with cinnamon, butter, lemon and Mel de Barroso, dipped in egg, fried in olive oil and served with more honey. Missing quantities remain explicitly marked.
- Yields
- Yield not stated
- Prep
- Not stated by the source
- Cook
- Not stated by the source
Ingredients
- Quantity and thickness to taste Stale wheat bread, thickly sliced
- 1 litre / 33.8 fl oz Milk
- 1 litre / 33.8 fl oz Water
- 2 Cinnamon sticks
- Quantity not stated Butter
- Quantity not stated Lemon
- 3 spoonfuls Mel de Barroso for the syrup
- Quantity not stated Sugar
- Quantity not stated Beaten eggs
- Quantity not stated Olive oil for frying
- Quantities not stated Sugar and cinnamon for dusting
- Quantity not stated Honeycomb or Mel de Barroso to serve
Method
Cut the stale wheat bread into slices of the desired thickness.
In a pan, boil the litre of milk, litre of water, two cinnamon sticks, butter, lemon, three spoonfuls of Mel de Barroso and sugar.
Soak the bread slices in the very hot syrup.
Allow to drain, then dip each slice in beaten egg.
Fry in olive oil and drain thoroughly.
Dust with sugar and cinnamon. Serve with honeycomb or more Mel de Barroso alongside for soaking the rabanadas.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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