Xuxos or cream nuggets with thermomix

Preparation of Xuxos or cream nuggets with thermomix

CREAM

1. All the ingredients in the glass, except for the essence,
2. 7 minutes / 90° C / speed 4
3. then we add the essence
4. 5 seconds / speed 10
5. 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

1. Temper the water and add the crumbled yeast and stir.
2. All the ingredients to the glass, with the exception of the butter,
3. 10 seconds / speed 4
4. Let rest for 20 min for the flour particles to hydrate
5. Then we knead
6. 2 minutes / spike speed
7. Finished the time, we are adding the butter by the vowel, we knead
8. 6/8 minutes / spike speed
9. Transfer to a lightly greased bowl and cover. Let it increase in volume (approximately 2 hours, depending on the temperature of your kitchen)
10. After the leavening time has elapsed, we degas (remove the air created after the leavening), kneading for a minute by hand.

FORMED

1. We weigh the dough and divide it into 10 portions.
2. We bowl each portion.
3. Cover and let rest for 10 minutes / for the dough to relax
4. 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.
5. 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)
6. We are cutting the parchment paper, and so that each bun remains on the individual paper.
7. Heat sunflower oil in a pan.
8. 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.
9. 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.
10. ONLY LEFT TO ENJOY, GOOD APPRECIATION.