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
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.