Torribabà, fusion of Torrija and Babà au Rhum

Instructions

FIRST DAY

Prepare brioche dough.

1. In the bowl of the mixer add the flour together with the eggs, milk, sourdough, yeast, salt and sugar. Knead at low speed for 5 minutes. We will have to have a semi-developed dough in which we observe that the ingredients are amalgamated.
2. After this time, we raise to high speed and knead for 12 minutes.
3. Stop the mixer and start adding the butter little by little. Allow the butter to fully integrate into the dough before adding more. During the whole process of incorporating the butter, we will knead at low speed.
4. Once all the butter has been added and incorporated, knead for 5 more minutes at low speed. The dough should be elastic, soft, smooth and not break.
5. Let it rest in the bowl, covered with film or plastic wrap for 45 minutes.
6. Remove the dough, fold and place in a bowl previously greased with olive oil.
7. Store in the refrigerator for 12-24 hours. In my case it was 14 hours at 39ºF/4ºC.

SECOND DAY

Shape.

1. Remove the dough from the refrigerator and turn it out onto a clean work surface. We must work with the dough cold, not tempered.
2. The dough should have quadrupled its volume.
3. Turn the dough out onto a clean work surface, gently degas and divide the dough. Cut 16 pieces of approximately 80-85 g each.
4. If the dough sticks to our hands, sprinkle lightly with flour.
5. Shape in a smooth way, without exerting excessive tension. Remember that if you have created scraps when dividing the dough, these should always remain in the center of the piece.
6. Place in the brioche mold.
7. Repeat the process with the rest of the brioches.

Make final proof.

1. Cover with plastic wrap and let rise until doubled in size. In my case it was 4 and 1/2 hours at 78,8ºF/26ºC.

Bake.

1. Preheat the oven to 355ºF/180ºC with heat up and down.
2. Brush the brioche with whole milk.
3. Bake at medium height for 17-18 minutes.Remember that the interior temperature must reach 190º-194ºF (88-90ºC) for the baking to be finished. I recommend controlling the internal temperature of the brioches, in order to avoid exceeding the baking time and leaving dry brioches.
4. Remove from the oven, unmold and let cool completely on a wire rack.
5. Once they have cooled, store in zip bags until the next day.
   

THIRD DAY

Prepare the infused milk.

1. Pour the milk into a large saucepan along with the sugar, lemon and orange peel, rum, vanilla and cinnamon stick.
2. Place over medium-low heat and let it come to a gentle boil. At this point, reduce the heat to very low and cook for 30 minutes.
3. Remove from heat and let stand for 1 hour.
4. After this time, strain the milk into a large bowl to remove the citrus peels and cinnamon. It is important that we have a large bowl to immerse the brioches.
5. Set aside.
6. NOTE: We can infuse the milk the night before and, once it has cooled, refrigerate it. The next day we put it on the heat to temper the milk until it reaches about 95ºF/35º C to be able to use it.

Soak the brioches in the infused milk.

1. Place the brioches in the milk, which should be about 91º-95ºF/33º-35º C approximately.
2. Let stand for 3-4 hours, we must make sure that the brioches are completely soaked to the inside with the infused milk.
3. From time to time, we will move or turn them to help the brioche to absorb the milk all over the surface.
4. When the brioche is well soaked, you can see it in its weight and texture. If you press gently, you will notice that it is very moist. If the center has not yet soaked well, we can also appreciate it to the touch (it will be slightly harder).

Fry Torribabà.

1. Pour oil into a saucepan, it is important that it is high enough to fry the pieces well. We must use enough oil so that the Torribabàs float.
2. Place at medium heat and let it reach 347ºF/175ºC. To do this we will use a digital thermometer.
3. Meanwhile, beat the eggs in a deep dish. Set aside.
4. Add the sugar together with the cinnamon in a dish, mix well to obtain a homogeneous mixture. Set aside.
5. Prepare a plate with absorbent paper where we will place the Torribabàs as we take them out of the oil. Set aside.
6. Once the oil is hot, fry the Torribabàs.
7. Carefully take a brioche soaked in milk, dip in egg covering the entire surface of the brioche, drain well and place in the pan. Fry until it acquires a nice golden color all over the surface. We will have to turn the brioche carefully during cooking.
8. Remove, drain well and place on absorbent paper.
9. Let stand for a couple of minutes before dipping in the cinnamon and sugar mixture.
10. Repeat the same process with the rest of the pieces.
11. They are very good the same day they are prepared, warm, although the next day they are also spectacular.
12. To keep them for 2-3 days, they should be kept refrigerated in an airtight container. Ideally it should be glass.

Serving Torribabà.

1. Of course we can enjoy this Torribabà in a plain dish. But in case you want to give it a more "apparent" presentation, I leave you this suggestion of presentation in case you dare with it.
2. We will need Margarita glasses, although any other glass with a wide mouth and without much depth would also work.
3. In case of using a Margarita glass, pour a little infused milk in the base up to the edge of the wide part. In other words, we only fill the small hollow of the glass.
4. Place the Torribabà inside the glass.
5. Pipe a little Chantilly over it and decorate as desired. We can use candied cherries, Marraschino cherries, candied fruits.... In my case I used an anise star and a slice of dehydrated blood orange.
6. Serve.
   

Notes

• If we cannot find T45 and T65 flour, we can use a medium-strength flour W=280 approximately as a substitute. It is important to observe how the flour behaves, as we add ingredients, to know if it has enough absorption capacity. If you do not know the flour with which you are going to work, add the milk little by little.
• If you do not want to use sourdough in the recipe, omit it and instead add 40 g of T45 flour and 40 g of milk. It will not be necessary to increase the amount of yeast.
• I used brioche molds of 10 cm in diameter.
• We must shape the brioches with the cold dough, otherwise it would be very difficult to carry out because the dough will become very sticky.
• If you notice that the dough adheres to the edge of the hand, sprinkle it lightly with flour, so that you can roll your hand over the dough without any problems.
• Respect all the steps, resting and rising times to obtain a good result both in taste and texture.
• I recommend using a good quality butter because it will affect the final flavor of the dough.
• The brioche will keep in perfect condition for 5-6 days wrapped in film or in a freezer bag. From this point on, it will begin to lose tenderness.
• When we infuse the milk, we must let it rest so that the aromas intensify and the milk loses heat. Otherwise, not only would we burn ourselves when handling the brioches, but they could also disintegrate.
• If you do not want to use rum, you can omit it and replace that part with milk.
• The resting time of the brioche with the milk mixture cannot be omitted. In this way we will achieve a creamy and moist interior because the brioche will absorb all the milk that we have poured over them.
• It is very important to handle the milk torribabàs carefully when coating them with egg.
• We can use sunflower oil for frying or mild olive oil or seed oil. I leave it to your choice.
• They should be fried until they acquire a light golden color. The ideal oil temperature is 347ºF/175ºC. Be careful when introducing the brioches soaked in the oil, they will jump a little due to the high liquid content.
• We must wait for the torribabàs to lose heat before covering them with the sugar and cinnamon mixture. Otherwise, the sugar will dissolve.
• The milk and rum torribabàs can be kept for 2-3 days refrigerated in an airtight container.
  

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