What is torta de yema
This bread is so soft, flavorful and simple at the same time. It holds its structure which make it easy to make the torrejas.
This type of bread contain simple ingredients that make it more affordable for people in El Salvador. However, it takes time to make it. My grandma used to make this type of bread for Easter. She would make so much bread to give away to family, friends, and neighbors.
Simple ingredients
Bread flour
Yeast
Sugar
Butter
Milk
Eggs
Vanilla
Salt
How to make torta de yema (step by step)
- Warm milk and add yeast and 1 tablespoon of sugar. Whisk well and let it sit for about 8-10 minutes.
- Using a stand mixer and the bread hook, add flour, remaining sugar, egg yolks, vanilla, salt, and butter. Mix at medium power for about 15 mins.
- Transfer the dough to a floured surface and knead for about five more minutes. The dough will be sticky at first, but as you continue to knead it, you will see how it becomes more manageable. Make a ball.
- Place it in an oiled container and let it proof until raise double in size. This takes about one hour and 30 minutes, be patient.
- Bring flour back to a floured surface and shape it flat, add cinnamon stick broken in some pieces. See video for reference.
- Roll it in and place it in a pan well oiled. Proof it again for about one hour and a half again. It needs this raise to ensure a through cooking.
- Once it has raised, bake it for 25 minutes at 350 F. Use foil on top for the last five minutes of cooking to make sure it doesn’t burn the top.
How to serve
Cool completely and serve it with a warm drink. You can also use this bread as an appetizer with butter and jam. We also use this one to make torrejas –which is a traditional Easter dessert.
How to store
Store covered or in an airtight container for about 3 days. I have not yet frozen this type, but I will test it to see it the structure and flavor holds after being frozen.
Traditional Salvadoran Yolk Torte (Torta de Yema)
Ingredients
Instructions
- Warm milk and add yeast and 1 tablespoon of sugar. Whisk well and let it sit for about 8-10 minutes.
- Using a stand mixer and the bread hook, add flour, remaining sugar, egg yolks, vanilla, salt, and butter. Mix at medium power for about 15 mins.
- Transfer the dough to a floured surface and knead for about five more minutes. The dough will be sticky at first, but as you continue to knead it, you will see how it becomes more manageable. Make a ball.
- Place it in an oiled container and let it proof until raise double in size. This takes about one hour and 30 minutes, be patient.
- Bring flour back to a floured surface and shape it flat, add cinnamon stick broken in some pieces. See video for reference.
- Roll it in and place it in a pan well oiled. Proof it again for about one hour and a half again. It needs this raise to ensure a through cooking.
- Once it has raised, bake it for 25 minutes at 350 F. Use foil on top for the last five minutes of cooking to make sure it doesn’t burn the top.