35-40 min

These super tasty buns go really well with a drink which I enjoyed in the warm evening sunshine.

Chorizo Bread Buns

For the dough

200g strong wholemeal flour

300g strong white flour, plus a little extra for dusting

8g easy blend yeast

10g salt

1 tsp caster sugar

40ml olive oil

300ml tepid water

For the filling

1 red onion, finely chopped

200g chorizo, chopped into small cubes

5 – 6 small bell peppers from a jar, chopped

1 tbsp olive oil


To make the dough combine the flour, yeast, sugar and salt in a large mixing bowl, or the bowl of a table top mixer. Add the water to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add a little more water.  Once combined, knead for 10 mins by hand on your work surface, or for 5 mins on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic.  Place the dough into a bowl dusted with some flour and cover with cling film (I use a shower cap) and set aside in a warm place to double in size – this will take 1-3 hrs, depending on the temperature.

Meanwhile make the filling.  Heat the olive oil in a frying pan over medium heat and fry the onions until soft but not coloured.  Add the chorizo and fry for a further 5 minutes.  Set aside and leave to cool.  Stir in the bell peppers.

Line a baking tray with parchment. Tip the dough out onto a floured work surface and knead for 2 minutes. Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the chorizo mixture over the dough and roll the dough up from one of the longer sides, into a long sausage.

Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, making sure the open end of each roll is tucked in.  Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film or place in a large bag and leave to prove for 30 minutes – 1 hour until almost doubled in size again. Heat the oven to 200C/180C fan

Uncover the bread when it is well risen.  Bake on the middle shelf in the oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.

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