Xuixos

INGREDIENTS

The cream:

65g sugar 185ml milk

65ml 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 corn starch 2 egg yolks 30g butter The dough: 90ml milk

250g bread flour A dash salt

10g baker’s yeast 45g sugar 1 egg 1 teaspoon of vanilla essence 15g butter Frying oil Sugar Cinnamon

METHOD

The cream: 1. Start by preparing the cream, so that it has time to cool down until the rest is ready. Place milk, cream, 35g of the 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. 2. 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 corn starch and mix it until it is fully dissolved. Place the milk on the fire again. 3. 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. The dough: 1. Now let’s prepare the Xuixo!

Sieve the flour, salt, and sugar.

Place them in a bowl. Warm a little bit of milk in the microwave, then pour the corn starch in the milk and mix it until it comes undone. Pick up the bowl with the sieved ingredients. 2. 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.

3. 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. Finishing the Xuixos: 1. Now you are ready to use the cream. Place some cream in each triangle and then roll the dough like you would in a croissant. Cover an oven tray with oven paper. 2. 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. 3. 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. 4. 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!