Xuixo - Traditional Spanish Pastry Recipe

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 2 tablespoons (28g) unsalted butter, melted 2 tablespoons (28g) unsalted butter, melted
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting
• For the filling: For the filling:
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 3 egg yolks 3 egg yolks
• 2 tablespoons (16g) cornstarch 2 tablespoons (16g) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 32g, 10g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, milk, and melted butter to the dry ingredients. Mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Meanwhile, prepare the filling. In a saucepan, heat the milk over medium heat until it starts to simmer.
7. 7.
   In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and vanilla extract until well combined.
8. 8.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
9. 9.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard-like consistency. Remove from heat and let it cool.
10. 10.
    Once the dough has risen, punch it down and divide it into small portions. Roll each portion into a thin oval shape.
11. 11.
    Spoon a dollop of the filling onto one side of the dough oval, leaving a border around the edges.
12. 12.
    Fold the dough over the filling and press the edges to seal. Repeat with the remaining dough and filling.
13. 13.
    Heat vegetable oil in a deep pan or fryer to 350°F (180°C).
14. 14.
    Carefully place the Xuixos into the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
15. 15.
    Remove the Xuixos from the oil and drain on a paper towel-lined plate.
16. 16.
    Dust the Xuixos with powdered sugar before serving. Enjoy them warm or at room temperature.

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough.
• Cornstarch — Make sure to whisk the cornstarch mixture well to avoid lumps in the filling.
• Powdered sugar — Sift the powdered sugar before dusting the Xuixos for a smooth and even coating.

Tips & Tricks

• For a chocolate filling, melt 100g of dark chocolate and mix it into the custard before filling the Xuixos.
• You can add a touch of orange zest to the dough for a citrusy twist.
• Serve the Xuixos with a drizzle of warm chocolate sauce or a dollop of whipped cream for an extra indulgence.
• If you don't have a deep fryer, you can also shallow fry the Xuixos in a pan with enough oil to cover the bottom.
• Xuixos are best enjoyed fresh on the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Xuixos warm or at room temperature. They are perfect for breakfast, brunch, or as a sweet treat after a meal. Pair them with a cup of coffee or hot chocolate for a delightful experience.

Presentation advice

Arrange the Xuixos on a serving platter and dust them generously with powdered sugar. You can also drizzle some chocolate sauce over them for an elegant touch. Serve them with a side of fresh berries or a scoop of vanilla ice cream for a beautiful presentation.