User Manual

Desserts and sweet dishes 67
PAN PERDIDO:
CHILLING TIME: 5-7 HOURS
½ organic lemon
500 ml milk
250 ml cream
100 g white sugar
1 cinnamon stick
240 g brioche buns,
from the day before
100 ml vegetable oil
8 eggs
IN ADDITION:
Brown sugar
Ground cinnamon
4 scoops ice cream
Per serving
818 kcal, 66 g carbs, 52 g fat,
21 g protein
PREPARATION
1. Wash the lemon in hot water and grate the zest of
half of it. Do not grate off the bitter white layer
underneath.
2. Heat the milk, cream, sugar, lemon zest and cinnamon
stick in a saucepan at setting 9 for approx. 4 minutes.
As soon as the mixture starts to boil, turn down to
setting 1, stir and allow to infuse for 5 minutes.
3. Then pour through a sieve and leave to cool at room
temperature for 1 hour. Then chill for 4-6 hours in the
refrigerator.
4. Cut the buns into eight pieces 6 x 6 cm in size and
2.5 cm thick. Place in the cooled milk mixture.
Cover and leave to rest for around 30 minutes so the
pieces of brioche fully absorb the liquid.
5. Cover a large plate with kitchen towel and put out
ready for use.
6. Heat the oil in a frying pan at setting 9 for
approx. 2½ minutes. In the meantime whisk the eggs and
dunk the first pieces of the brioche in the egg one by one.
7. Then fry the pieces golden brown on both sides at
setting 8 for approx. ½ minute. Leave to drain in the bowl
put ready.
8. Sprinkle with brown sugar and cinnamon to taste and
serve with a scoop of ice cream.
Tip:
Scoop any bits of egg out of the oil before you fry the
next pieces of brioche.
You can replace the cinnamon with vanilla, and the lemon
with another citrus fruit.