Preñao chorizo and bacon bread

No comments

We could say that the bread that I present to you today is a combination of the classic preñao bun and boroña, breads with great tradition in northern Spain. A piece of bread chorizo and bacon filling that my aunt used to make at the patron saint festivals and that we were so grateful for when we were children.

Today, some of us try to come up with that recipe; an always difficult task. I will never get a pregnant bread like the one who ate as a child, just as my lentils, than my mother's. However, this recipe is very close. I encourage you to prepare it and give yourself a calorie tribute.

Ingredients

500 g. strength flour
280 ml of water
1 tablespoon olive oil
8 g. of salt
3 g. instant baker's yeast
3 sausages
300 g. bacon with grain

Crafting

In a bowl we mix the warm water and the bakery yeast and let it rest for 10 minutes.

In another bowl, we sift the flour and the salt and we form a small mountain by opening a hole in the center. Pour in it, the warm water with the yeast, the olive oil, and mix the whole with a ladle until we achieve a homogeneous texture.

We then remove the dough to a previously floured worktop and we finished kneading (10-15 minutes) with your hands until it becomes noticeably elastic. We form a ball with the dough, put it back in the bowl so that it rests for at least an hour or until it doubles in volume. We will cover the bowl with a clean and dry cloth.

After the time, we work the dough again on the table for ten minutes to remove air that you may have accumulated.

Then with a floured rolling pin we crush the dough until reaching an approximate thickness of 1-1.5 cm and we make 3 to 6 portions, depending on whether we want individual loaves or rolls.

We place on top of each portion of dough (3), 1 chorizo and 100 g. chopped bacon and join the edges of the dough, giving it bread shape or bun. We place them on a baking tray lined with paper and leave stand 30 minutes so that the dough rises again.

We introduce in the oven preheated to 210ºC and we bake between 20-40 minutes. It will depend on the size of the buns and how you like the bread, more or less toasted.