Xuixo
Indulge in Xuixo, a classic Catalan pastry featuring a golden, crispy fried dough exterior that encases a rich, velvety crema catalana filling. Each bite offers a delightful contrast of textures and a sweet, citrus-infused flavor, making it an irresistible treat for any time of day.
An original recipe by Forkin
- Total time
- 3 hr 45 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 348 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 250 gall-purpose flour
- 30 ggranulated sugar
- 7 gactive dry yeast
- 120 mlmilk, lukewarm
- 1 pcsegg, beaten
- 40 gunsalted butter, softened
- 0.5 tsplemon zest
- 0.25 tspsalt
crema catalana
- 3 pcsegg yolk
- 60 ggranulated sugar
- 20 gcornstarch
- 250 mlmilk
- 1 pcslemon peel, strip
- 1 pcscinnamon stick
for frying
- 500 mlvegetable oil
for coating
- 50 ggranulated sugar
- 0.5 tspcinnamon, ground
Equipment
Small saucepan · Small bowl · Large mixing bowl · Whisk · Plastic wrap · Rolling pin · Deep pot or Dutch oven · Deep-fry thermometer · Slotted spoon · Wire rack · Paper towels · 2× Shallow dish · Chef's knife · Cutting board
The method
Step by step
- 1
Warm the milk for the dough in a small saucepan over low heat until it reaches a lukewarm temperature (around 40°C / 105°F).
About 2 min
Cook’s note: The milk should be warm enough to activate the yeast but not hot, which could kill it. Test by dipping a clean finger; it should feel comfortably warm.
- 2
Pour the lukewarm milk into a small bowl, then stir in the active dry yeast and a pinch of granulated sugar. Let the mixture sit undisturbed for 5-10 minutes until a foamy layer appears on the surface, indicating the yeast is active.
About 10 min
Cook’s note: If the yeast doesn't foam, it may be expired or the milk was too hot/cold. Start over with fresh yeast and properly warmed milk.
- 3
In a large mixing bowl, combine the all-purpose flour, the remaining granulated sugar for the dough, lemon zest, and salt. Whisk these dry ingredients together to ensure even distribution.
About 2 min
Cook’s note: Zest only the yellow part of the lemon peel, avoiding the bitter white pith underneath.
- 4
Create a well in the center of the dry ingredients. Pour the activated yeast mixture and the beaten egg into the well.
About 1 min
- 5
Mix the ingredients with a sturdy spoon or your hands until a shaggy, cohesive dough forms.
About 3 min
- 6
Add the softened unsalted butter to the dough. Transfer the dough to a lightly floured surface and knead it vigorously for 8-10 minutes until it becomes smooth, elastic, and no longer sticky.
About 10 min
Cook’s note: The dough will be quite sticky initially. Resist the urge to add too much extra flour, as this can make the final pastry tough. Continue kneading; the butter will incorporate, and the dough will become more manageable.
- 7
Lightly grease a clean bowl with a neutral oil. Place the kneaded dough into the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
About 1 min
- 8
Allow the dough to rise in a warm, draft-free place for 1 to 1.5 hours, or until it has visibly doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off, with the light on) or a sunny spot on the counter can be ideal for rising dough.
- 9
While the dough is rising, prepare the crema catalana. In a medium saucepan, combine the milk for the crema, lemon peel, and cinnamon stick. Heat over medium heat until the milk just begins to simmer around the edges.
About 5 min
Cook’s note: Ensure the milk doesn't boil vigorously, as this can scorch it. Gentle simmering is key.
- 10
Remove the saucepan from the heat and let the milk mixture steep for 10 minutes to infuse the flavors. Afterward, strain the milk through a fine-mesh sieve into a clean bowl, discarding the lemon peel and cinnamon stick.
About 10 min
Cook’s note: Steeping allows the lemon and cinnamon to fully release their aromatic oils into the milk, enhancing the custard's flavor.
- 11
In a separate medium bowl, whisk together the egg yolks, granulated sugar for the crema, and cornstarch until the mixture is pale yellow and smooth, with no lumps.
About 2 min
Cook’s note: Whisking thoroughly at this stage prevents lumps in the final custard.
- 12
Gradually pour about one-third of the warm, strained milk into the egg yolk mixture, whisking constantly and vigorously to temper the yolks. This prevents the eggs from scrambling.
About 2 min
Cook’s note: Pour in a slow, steady stream while continuously whisking to gradually raise the temperature of the egg yolks without cooking them.
- 13
Pour the tempered egg yolk mixture back into the saucepan with the remaining warm milk. Return the saucepan to medium-low heat.
About 1 min
- 14
Cook the crema catalana, stirring constantly with a whisk or rubber spatula, until it thickens to a pudding-like consistency that coats the back of a spoon. This typically takes about 5-7 minutes. Do not allow it to boil.
About 7 min
Cook’s note: Continue stirring to prevent the custard from sticking to the bottom of the pan and burning. The custard will thicken significantly as it cools.
- 15
Pour the thickened crema catalana into a shallow dish or baking pan. Immediately press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
About 1 min
- 16
Chill the crema catalana in the refrigerator for at least 1 hour, or until it is completely cold and firm enough to handle.
About 1 hr
Cook’s note: Properly chilled custard is essential for easy filling and prevents it from leaking during frying.
- 17
Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
About 1 min
- 18
Using a rolling pin, roll the dough into a rectangle approximately 0.5 cm (1/4 inch) thick.
About 3 min
Cook’s note: Aim for an even thickness to ensure uniform cooking of the xuixos.
- 19
Cut the dough into rectangles or squares, roughly 10x12 cm (4x5 inches) each. You should yield about 8-10 pieces.
About 2 min
Cook’s note: Use a sharp knife or a pastry wheel for clean cuts.
- 20
Spoon about 1 tablespoon of the cold crema catalana onto one half of each dough rectangle, leaving a clear border around the edges.
About 5 min
- 21
Fold the other half of the dough over the filling to create a sealed crescent or square shape. Firmly press the edges together to seal them completely, ensuring no filling can escape during frying.
About 3 min
Cook’s note: You can use a fork to crimp the edges for a decorative finish and extra security.
- 22
In a deep pot or Dutch oven, pour enough vegetable oil to reach a depth of at least 5 cm (2 inches). Heat the oil over medium-high heat until it reaches 170°C (340°F).
About 5 min
Cook’s note: Use a deep-fry thermometer to accurately monitor the oil temperature. Maintaining the correct temperature is crucial for perfectly cooked, non-greasy xuixos.
- 23
Carefully lower 2-3 xuixos into the hot oil, ensuring not to overcrowd the pot. Fry them for 2-3 minutes per side, or until they are puffed up and beautifully golden brown.
About 8 min
Cook’s note: Overcrowding the pot will lower the oil temperature, resulting in greasy xuixos. Fry in small batches for best results.
- 24
Using a slotted spoon, carefully remove the fried xuixos from the oil and place them on a wire rack set over paper towels to drain any excess oil.
About 1 min
- 25
While the xuixos are still warm, combine the granulated sugar and ground cinnamon in a shallow dish. Roll each xuixo in the cinnamon sugar mixture until evenly coated.
About 2 min
Cook’s note: Coating them while warm helps the sugar adhere better.
- 26
Serve the Xuixo immediately while they are still warm and the exterior is delightfully crisp.
About 1 min
Per serving
Nutrition
- Calories
- 347.6kcal
- Protein
- 7g
- Carbs
- 47.2g
- Fat
- 14.8g
- Fibre
- 1.6g
- Sugar
- 20.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
These delightful Xuixos are perfect for a special breakfast, brunch, or as a decadent dessert. Pair them with a strong coffee or a glass of Cava for an authentic Catalan experience. For a fun variation, you could try adding a touch of orange zest to the crema catalana or a pinch of nutmeg to the cinnamon sugar coating.
Xuixos are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. The dough will soften over time.
To reheat, place xuixos on a baking sheet and warm in a preheated oven at 150°C (300°F) for 5-7 minutes until heated through and slightly crisp again. Avoid microwaving, as it will make them soggy.