Torrijas, or cinnamon fritters, are a very popular dessert which can be found all over Catalonia, and in many places in Spain. These desserts are a good way of using up yesterday’s stale bread. In La Garrotxa they are usually made with entorxat, a typical local bread, or with sweet rolls. They are usually accompanied with a sweet wine, a dessert wine or a good mature wine.
Bring the milk to the boil with the cinnamon stick and lemon peel. Leave to stand so the flavours infuse. Cut the bread into slices one finger thick, and dip them in the flavoured milk. Heat some oil in a frying pan. Then dip the bread slices in the beaten egg and fry. The oil must be very hot so it doesn't smoke. When they are golden brown, turn very carefully and fry on the other side. Drain on absorbent paper on a plate and sprinkle with a mixture of sugar and powdered cinnamon. Eat immediately while piping hot.