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Loading...Hailing from Girona in northeastern Spain, these crisp golden tubes of deep-fried yeast dough are piped with a silky cinnamon- and lemon-scented custard, then tumbled in sugar while still warm. The contrast between the crackly sugar shell and the cool, creamy interior is the signature thrill of this beloved Catalan street treat.
Prep Time40 mins
Cook Time20 mins
Total Time60 mins
Servings6
Yield6 pastries
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 18 gFat
- 5 gSaturated Fat
- 48 gCarbs
- 1 gFiber
- 24 gSugar
- 7 gProtein
- 95 mgSodium
- 140 mgPotassium
- 110 mgCalcium
- 1.8 mgIron
- 1 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the dough
- 250 g all-purpose flour
- 30 g granulated sugar
- 1 tsp active dry yeast
- Pinch of fine salt
- 1 large egg
- 120 ml warm whole milk
- 30 g unsalted butter, melted
- 1 tsp vanilla extract
For the crema filling
- 300 ml whole milk
- 1 cinnamon stick
- Strip of lemon peel
- 4 large egg yolks
- 70 g granulated sugar
- 25 g cornstarch
- 1/2 tsp vanilla extract
For frying and coating
- 1 L sunflower or mild vegetable oil, for frying
- 120 g granulated sugar
- 1/2 tsp ground cinnamon (optional)
Directions
- Make the crema: warm the milk with the cinnamon stick and lemon peel in a small saucepan over medium heat until steaming, then remove from heat and let infuse 10 minutes. In a bowl, whisk the egg yolks with the sugar and cornstarch until pale. Reheat the milk, discard the aromatics, and slowly whisk the hot milk into the yolk mixture. Return everything to the saucepan and cook over low heat, whisking constantly, until the custard thickens to a pudding-like consistency, about 4 minutes. Stir in the vanilla, transfer to a bowl, press plastic directly on the surface, and chill until completely cold.
- Make the dough: combine the flour, sugar, yeast, and salt in a large bowl. Stir in the egg, warm milk, melted butter, and vanilla to form a soft dough. Knead on a lightly floured surface for 8 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
- Roll the dough on a lightly floured counter into a 30 x 25 cm rectangle about 4 mm thick. Cut into 6 long strips roughly 5 x 25 cm. Transfer the chilled crema to a piping bag fitted with a narrow round tip.
- Pipe a thick line of custard down the long center of each strip. Fold the long sides up and over the filling to meet on top, pinching the seams firmly to seal. Roll gently between your hands to form a tidy cylinder about 12 cm long, tucking the ends underneath. Place seam-side down on a parchment-lined tray and let rest 20 minutes.
- Heat the oil in a deep pot to 170°C (340°F). Fry 2 or 3 pastries at a time, turning often, until deeply golden all over, about 4 to 5 minutes total. Do not overcrowd the pot, and keep the oil temperature steady so the dough cooks through without absorbing excess oil.
- Lift the pastries out with a slotted spoon and drain briefly on paper towels for 30 seconds. While still hot, tumble them in the sugar (mixed with the cinnamon if using) until evenly coated. Serve warm so the custard inside is soft and just set.
Cook’s Notes
- Chill the crema thoroughly before piping; warm custard will melt the raw dough seam and cause leaks during frying.
- Maintain the oil between 165 and 175°C; too cool and the rolls absorb oil, too hot and they brown before the dough inside cooks.
- A small offset spatula or the back of a spoon helps seal the dough seam tightly so no filling escapes in the oil.
- Eat within a few hours of frying for the magic contrast of crisp sugar shell, tender dough, and cool custard.
- For an extra Catalan touch, swap the milk for half milk and half light cream in the custard for a richer set.
