Gesundheit. All I can say is, if you’ve ever wondered why the cronut has created so much international hoopla, make yourself up a batch of these. You’ll get it in a hurry. And I should say you’ll also have the satisfaction of having made the original cronut, which dates back roughly 100 years to a small city in Catalonia. Why on Earth deep fried croissant dough has never gotten much attention outside of Spain these last ten decades I’ll never understand, because…wow. Add in the cinnamon- and citrus-scented crema Catalan, and you have a positive show-stopper.
The one thing I’ll say is that next time I do these — and it’ll be soon — I’ll roll the croissant dough thinner than I would for a traditional croissant (rolling the 24-ounce piece to 16″ x 16″ instead of 12″ x 16″ should do the trick). Why? Because main challenge with xuixos is ensuring that they get heated all the way through. Which is why, in additional to thinner dough, you’ll want to make sure you fry at a slightly lower-than-normal temperature, so the heat has a chance to penetrate. Dough that’s 1/8 inch maximum will also help ensure through-to-the-middle cooking. So then, let’s start.READ ON