Hokkaido milk bread torrijas with cinnamon sugar and Nutella mascarpone

Hokkaido bread

1. Cook the tangzhong flour and milk over a gentle heat, stirring, until it thickens like a cream. Leave to cool.
2. Mix the flour, sugar, yeast and salt; add the egg, milk and tangzhong and knead for 10 min.
3. Work in the butter and knead until the dough is smooth and elastic. Let it rise for 1 h.
4. Divide into three, roll into logs, put them in a loaf tin and let them rise for 1 h more.
5. Bake at 180 °C for about 30 min. Leave to cool and cut into thick slices, ideally the next day.

Torrijas

1. Infuse the milk with the lemon peel and cinnamon and let it cool slightly.
2. Soak the slices in the milk, dip them in beaten egg and fry until golden.
3. Coat half of them in cinnamon sugar.
4. Spread the other half with mascarpone and chocolate spread.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 190 g	100 g	% IR*	Share
Energy	435 kcal	229 kcal	22 %
Fat	14 g	7.4 g	20 %
of which saturates	6.7 g	3.5 g	34 %
Carbohydrate	65 g	34 g	25 %
of which sugars	29 g	15 g	32 %
Fibre	1.5 g	0.8 g	—
Protein	11 g	5.8 g	22 %
Salt	0.8 g	0.4 g	13 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Sugar and cinnamon for coating: 10 g per serving
• Chocolate hazelnut spread (Nutella): 15 g per serving

Not counted (couldn't be estimated):

• Mascarpone

Photos