Xuixo

Instructions

1. Make the cream: heat the milk with the lemon zest, whisk the yolks with the sugar and cornflour, then pour in the hot milk in a thin stream and return to the heat until thickened. Let it cool.
2. For the dough, mix the flour, yeast, sugar and salt. Add the lukewarm water, oil and egg, then knead for 10 minutes until smooth.
3. Cover and let the dough rise for 1 hour, until it has doubled in size.
4. Roll the dough into a 5 mm thick strip and cut rectangles about 10 cm long. Wrap each rectangle around an oiled wooden spoon handle to form a horn and let rest for 15 minutes.
5. Fry the horns in oil at 170 °C, turning them, for about 3 minutes until nicely golden. Drain on kitchen paper.
6. Roll them in sugar while still warm, then slide out the handle and fill them with the crème pâtissière using a piping bag.