Xuxos or cream nuggets with thermomix

Name: Xuxos o pepitos de crema con thermomix
Cook time: 35 min
Total time: 35 min
Yield: 4 personas
Cuisine: Cocina espau00f1ola
Ingredients: CREMA PASTELERAr; 2 huevosr; 500 ml lecher; 50 gr maicenar; 80 gr azu00facarr; Esencia de vainillar; MASAr; 530 gr harina fuerzar; 20 gr levadura frescar; 80 gr azu00facar ( 40 del blanquilla y 40 del invertido)r; 1 huevo ( L)r; 55 gr mantequilla ( T.A)r; 100 ml aguar; 150 ml lecher; Esencia de vainillar; Pizquina de sal

(1 votes, average: 5.00 out of 5)

11 February, 2023

Today we bring another recipe from our friend Luz Maria Lagoa Vives. Hello friends, today I bring you a recipe for xuxos or cream nuggets. My husband had been asking me for them for a long time, and I, who love to please,,,, well, mess up… believe me, they are delicious.

I hope you like them and I encourage you to do it ??

Xuxos or cream nuggets with thermomix

People

Cooking time:

35 minutes

Total Time

35 minutes

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients for Xuxos or cream nuggets with thermomix

CUSTARD CREAM

2 eggs
500ml milk
50 gr cornstarch
80 gr sugar
Vanilla

MASS

530 gr strength flour
20 gr fresh yeast
80 gr sugar (40 of the blanquilla and 40 of the inverted)
1 egg (L)
55 gr butter (TA)
100ml water
150ml milk
Vanilla
pinch of salt

Preparation of Xuxos or cream nuggets with thermomix

CREAM

All the ingredients in the glass, except for the essence,
7 minutes / 90° C / speed 4
then we add the essence
5 seconds / speed 10
Pour into a bowl, cover the skin with film (in contact with the cream), so as not to generate a crust. When cool, put in the fridge

MASS

Temper the water and add the crumbled yeast and stir.
All the ingredients to the glass, with the exception of the butter,
10 seconds / speed 4
Let rest for 20 min for the flour particles to hydrate
Then we knead
2 minutes / spike speed
Finished the time, we are adding the butter by the vowel, we knead
6/8 minutes / spike speed
Transfer to a lightly greased bowl and cover. Let it increase in volume (approximately 2 hours, depending on the temperature of your kitchen)
After the leavening time has elapsed, we degas (remove the air created after the leavening), kneading for a minute by hand.

FORMED

We weigh the dough and divide it into 10 portions.
We bowl each portion.
Cover and let rest for 10 minutes / for the dough to relax
Then, we stretch with a roller and we will make a rectangle (look at the photos), we will place the cream on the edge, now we are covering with the dough, we pinch so that our cream does not come out. Let’s roll up We turn around and pinch the Union of the masses. We are depositing on a tray lined with parchment paper.
When we have all formed, we cover and let them increase in size (approximately 1 hour and a half, depending on the temperature of your kitchen)
We are cutting the parchment paper, and so that each bun remains on the individual paper.
Heat sunflower oil in a pan.
We are introducing each bun, with its paper after a few seconds, we remove the paper with some tweezers, very careful not to burn ourselves, on my plate that goes from 1 to 9, I put it at 4’5 or 5.
Make them short so that the raw dough is not left inside. When it is golden, we turn around and when it is done, we leave it on absorbent paper, so that it soaks up the excess oil. While still hot, coat in white sugar.
ONLY LEFT TO ENJOY, GOOD APPRECIATION.

Grades

RECOMMENDATION

When frying them, little bubbles will be generated, with great care, we click with a toothpick. It’s for aesthetics, nothing happens if you don’t, but they will be more beautiful.

Introduce and delight

recipe by Luz Maria Lagoa Vives