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How to prepare Honduran Torrejas de Pinol

How to prepare Honduran Torrejas de Pinol

The pinol, which includes corn, cocoa and soy among its ingredients, make this food a very nutritious treat.


  • 3 tbsp pinol
  • 5 eggs
  • 1 panel or candy lid
  • 2 cups water per candy cap
  • 5 sticks large cinnamon 5 cloves
  • 1/2 lt soy or olive oil
  • 1 li water


  1. Pinol: Roasted corn and roasted cocoa, then ground with cinnamon (until it is the consistency of powder).
  2. Beat the 5 egg whites until stiff.
  3. Without stopping beating, add the 5 flames. When this is well mixed, the 5 tablespoons of pinol are added and without stopping to beat one by one.
  4. This mix looks like pancake mix or (fried).
  5. Then the oil is preheated in a wave frying pan, 2 tablespoons of the mixture are poured but separated so that small buns are formed when this is half browned, it is turned over when the bread is like a pancake, it is removed and introduced in the liter of water boiling, so that the oil votes then it is removed and drained in a strainer then placed on a blanket and pressed with it to remove the water that has been absorbed.
  6. Then it is introduced into the previously prepared honey. Cook for about 20 or 30 minutes, let it cool and put it in the refrigerator.



  • If the honey is too thick, add 1/2 or 1 cup of water before adding the fried buns.
  • The honey is strained when it has boiled to avoid the cinnamon sticks and cloves.
  • This is served cold and is a typical Honduran Easter dessert.