Xuixo

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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).

   Ongeveer 2 min

   Tip van de kok: 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. 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.

   Ongeveer 10 min

   Tip van de kok: 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. 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.

   Ongeveer 2 min

   Tip van de kok: Zest only the yellow part of the lemon peel, avoiding the bitter white pith underneath.

4. 4

   Create a well in the center of the dry ingredients. Pour the activated yeast mixture and the beaten egg into the well.

   Ongeveer 1 min

5. 5

   Mix the ingredients with a sturdy spoon or your hands until a shaggy, cohesive dough forms.

   Ongeveer 3 min

6. 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.

   Ongeveer 10 min

   Tip van de kok: 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. 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.

   Ongeveer 1 min

8. 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.

   Ongeveer 1 uur 30 min

   Tip van de kok: A slightly warm oven (turned off, with the light on) or a sunny spot on the counter can be ideal for rising dough.

9. 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.

   Ongeveer 5 min

   Tip van de kok: Ensure the milk doesn't boil vigorously, as this can scorch it. Gentle simmering is key.

10. 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.

    Ongeveer 10 min

    Tip van de kok: Steeping allows the lemon and cinnamon to fully release their aromatic oils into the milk, enhancing the custard's flavor.

11. 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.

    Ongeveer 2 min

    Tip van de kok: Whisking thoroughly at this stage prevents lumps in the final custard.

12. 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.

    Ongeveer 2 min

    Tip van de kok: Pour in a slow, steady stream while continuously whisking to gradually raise the temperature of the egg yolks without cooking them.

13. 13

    Pour the tempered egg yolk mixture back into the saucepan with the remaining warm milk. Return the saucepan to medium-low heat.

    Ongeveer 1 min

14. 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.

    Ongeveer 7 min

    Tip van de kok: 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. 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.

    Ongeveer 1 min

16. 16

    Chill the crema catalana in the refrigerator for at least 1 hour, or until it is completely cold and firm enough to handle.

    Ongeveer 1 uur

    Tip van de kok: Properly chilled custard is essential for easy filling and prevents it from leaking during frying.

17. 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.

    Ongeveer 1 min

18. 18

    Using a rolling pin, roll the dough into a rectangle approximately 0.5 cm (1/4 inch) thick.

    Ongeveer 3 min

    Tip van de kok: Aim for an even thickness to ensure uniform cooking of the xuixos.

19. 19

    Cut the dough into rectangles or squares, roughly 10x12 cm (4x5 inches) each. You should yield about 8-10 pieces.

    Ongeveer 2 min

    Tip van de kok: Use a sharp knife or a pastry wheel for clean cuts.

20. 20

    Spoon about 1 tablespoon of the cold crema catalana onto one half of each dough rectangle, leaving a clear border around the edges.

    Ongeveer 5 min

21. 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.

    Ongeveer 3 min

    Tip van de kok: You can use a fork to crimp the edges for a decorative finish and extra security.

22. 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).

    Ongeveer 5 min

    Tip van de kok: Use a deep-fry thermometer to accurately monitor the oil temperature. Maintaining the correct temperature is crucial for perfectly cooked, non-greasy xuixos.

23. 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.

    Ongeveer 8 min

    Tip van de kok: Overcrowding the pot will lower the oil temperature, resulting in greasy xuixos. Fry in small batches for best results.

24. 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.

    Ongeveer 1 min

25. 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.

    Ongeveer 2 min

    Tip van de kok: Coating them while warm helps the sugar adhere better.

26. 26

    Serve the Xuixo immediately while they are still warm and the exterior is delightfully crisp.

    Ongeveer 1 min