Ingredients: cream

traditional-catalan-recipes-xuixos/

65g of sugar

185g of milk

65g liquid cream

1 vanilla stick

1 small slice of lemon peel (without the white part)

small slice of orange peel (without the white part)

20g of cornstarch

2 egg yolks

30g of butter

Ingredients: xuixos dough

traditional-catalan-recipes-xuixos/

90ml of milk

250g of bread flour

A dash of salt

10g of baker’s yeast

45g of sugar

1 egg

1 teaspoon of vanilla essence

15g of butter

Frying oil

Sugar

Cinnamon

Instructions: cream

Place milk, cream, 35g of sugar, a vanilla stick cut lengthwise, the orange skin and the lemon skin in a pan.

Cook in low fire allowing it to boil. When the milk starts to boil, turn off the fire.

Let the milk emulsify for 5 minutes, then strain it, removing the fruit peels and the vanilla.

Mix the egg yolks with 30g of sugar, until they turn whiter and increase in volume.

Add the cornstarch and mix it until it is fully dissolved. Place the milk on the fire again.

When it starts to boil, add the egg yolk mix while stirring, until the mix becomes a little thicker.

Cut the butter in small pieces and add it to the mix, stirring until it comes undone.

Cover the mix with saran wrap and save it for when the Xuixo is ready to be filled.

Instructions: dough

Sieve the flour, salt, and sugar. Place them in a bowl.

Warm a little bit of milk in the microwave, then pour the cornstarch in the milk and mix it until it comes undone.

Pick up the bowl with the sieved ingredients. Make a hole in the middle and start pouring a beaten egg.

Mix it all very slowly using a wooden spoon and add the milk, little by little.

Add the butter, which should be at room temperature, mixing it all with your hands until it becomes even.

Cover the bowl with a piece of cloth and let it rest, until it doubles in size. This can take from 1 to 2 hours.

When the dough is ready, place it on top of a surface that you have previously covered with flour.

Flatten it with a rolling pin, until the dough is thin. Cut the dough into tall triangles.

Instructions: Xuixos

Place some cream in each triangle and then roll the dough like you would in a croissant.

Cover an oven tray with oven paper.

Place the Xuixos on the tray and cover them with cloth, letting them rest from 30 minutes to an hour.

When enough time has gone by, fry the Xuixos.

Turn them frequently to avoid them being burned.

The fire can’t be too high, because the Xuixos need to cook a little bit on the inside.

The Xuixos should look golden, not burnt on the outside.

Place them on kitchen paper and let it absorb the extra oil.

Next, roll the Xuixos in sugar and cinnamon, and they are ready to be eaten!

Time

Total : 145 minutes

Prep : 15 minutes

Cook : 10 minutes

Resting time : 120 minutes

Servings : 4 Xuixos