XUXIO (SPAIN)



For the dough:

  • 1,1 lbs of flour
  • 0,055 lbs of fresh yeast
  • 1 teaspoon of granulated sugar
  • 1 teaspoon of salt
  • 0,132 lbs of melted butter
  • 2 large eggs
  • 200 ml milk
  • Oil for frying

For the cream filling:

  • 500 ml of milk
  • 4 egg yolks
  • 1 cup of granulated sugar
  • 0,11 lbs of corn starch
  • 1 teaspoon vanilla

For the top:

  • Granulated sugar


First of all, take the flour for the dough in a large bowl and make a hole.

Mix the fresh yeast with a little warm milk and pour it into the middle of the flour.

Then add the sugar and salt and start mixing the ingredients slowly.

Add the softened butter, eggs and remaining milk. Knead the dough well. Cover and leave for 1-2 hours to ferment.

For the cream filling; Take the milk in a saucepan and turn off the heat when it boils.

Add the egg yolks, sugar, cornstarch and vanilla in a deep bowl and whisk.

Add the mixture after the boiling milk has warmed up and cook, stirring, until it thickens again on the stove. Then set aside to cool.

Roll out the dough to 0,39 inc thickness and cut into squares. Put some cream in the middle of each piece and roll it up.

Add oil to a large saucepan and heat it. The fact that the oil is not too hot will allow the dough to cook inside. Fry the rolls evenly on all sides.

Place the fried rolls on towel paper to absorb the oil. Finally, sprinkle them with powdered sugar and serve.

ENJOY YOUR MEAL

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