Xuixo Catalan viennoiserie
Ingredients
- Custard cream:
- 65 g (35 + 30) sugar
- 185 g milk
- 65 g sour cream
- 1 tsp vanilla bean paste
- 1 slice lemon peel without any pith
- 1 slice orange peel without any pith
- 20 g cornflour
- 2 egg yolks
- 30 g butter, cut into pieces
- Dough:
- 90 ml milk, warmed
- 245 g bread flour
- 5 g diastatic malt powder
- Pinch salt
- 10 g baker’s yeast
- 45 g sugar
- 1 egg, beaten
- 15 g butter
- oil for frying
- sugar and cinnamon for dipping
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