Start rolling up snugly. After the second full roll, fold the long sides over
and press down firmly, trapping the custard inside. (Think a spring roll!)
Continue rolling up so you have a doughy cigar. At the seam, brush
extra egg white to seal and pinch the flap well. Spray a shallow tray
with cooking oil and place the xuixo seam side down.

Proving seam side down will stop the xuixos from unravelling in the fr yer.

Repeat the fill and roll with the remaining pieces of dough. When all
the xuixos are rolled and on the tray, spray with cooking oil and cover
lightly with plastic wrap to prevent a crust forming. Allow to prove for
around 1 hour until a light finger poke in the dough at the end retains
the indent.

One hour into the final prove, start heating the oil in a 25 cm (10 in) wide
heavy-based pot over a low–medium heat. Bring up to 170°C (340°F)
nice and slowly so the oil doesn’t overheat and get scarily smoky. If you
own a benchtop fryer, heat the oil to 170°C (340°F). Set up a wire rack
over a shallow baking tray close by (see Fry-day!, page 224).

Before frying, check the seals on your xuixos and re-pinch if needed.

Carefully place three or four xuixos in the oil at a time, taking care not
to burn your fingers. Fry for 5–7 minutes in total, turning them gently
every minute.

The xuixos can sink at first but will float as they fry. If they favour one side to
fry on, keep them submerged by balancing a metal spider or slotted spoon
on top of them.

They will be a very dark mahogany colour by the time the dough layers
are fully cooked. (If you are nervous about whether they are cooked
all the way through, a digital thermometer will read 92°C/198°F
internal). When cooked, drain on a cooling rack over a shallow tray
and keep frying the remainder.

Cool the xuixos for 30 minutes. While they cool, finely grate the zest
of the remaining half orange and lemon into the sugar, then roll the
xuixos in the sugar. Serve right now! Perfecto.

Adaptrix
Fruity bits
Add a teaspoon of a firm and not
too wet fruity accent – a spiced
blackberry jam, marmalade or
a small baton of quince paste.