The xuxo is not exactly a light sweet, but there is something about it that makes you fall in love. Will it be the delicious dough from him? Will it be their cream filling? Could it be that it is fried and then coated in sugar? Everything is lust in this piece of pastry, which for having It even has a different name depending on the area: xuxo, xuixo, suso, susú, mutt…
In previous episodes we already told his story and we went to one of his temples in Girona, his city of origin. What we have to do today is draw a mini-route through three holy Xuxero places, two in the province of Girona and one in Barcelona: Juhé pastry shop from L’Escala, winner of the prize for the best cream xuxo in the world in the last edition of the Fòrum Gastronomic de Girona; the Ca La Nuri cheese factory in Ullastret, where they fill it with recuit, and the Barcelona restaurant Quiratwhose chef, Victor Torres, he puts sobrassada with yogurt and bathes it in aniseed. They are all in the video above, and Torres’s recipe is below.
XUXO DE SOBRASADA AND ANISE DE QUIRAT
Ingredients
preference
- 40 g fresh yeast
- 60g cold water
- 125 g sifted flour
Dough
- 150 ml of cold water
- 1 kg of strength flour
- 300 g of fresh egg
- 300g of sugar
- 20g of salt
- 200 g diced butter
- oil for frying
Filling
- 150 g of sobrassada
- 90 g Greek yogurt
- 30g honey
Finish
Preparation
- Start with the preferment by dissolving the yeast in the water and mixing with the flour. Form a ball and let it rest covered for about 30 minutes.
- Continue with the dough mixing in a robot with the hook the egg, sugar, salt and flour. Incorporate the preferment in small pieces while continuing to knead.
- Add the butter and continue kneading until it is absorbed. Let stand 1 hour.
- With your hands greased with oil, make 20 g balls, stretch slightly by hand and roll up with film. Ferment 24 h in the fridge.
- Remove from the fridge and ferment outside until doubled in volume.
- Fry at 170-180 ºC, stirring to even out the frying.
- Fill the xuxos once fried.
- Get drunk with anise and go through white sugar and icing.
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