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Olive and chorizo buns

Olive and chorizo buns

Preparation : 10 min Resting : 1 hr 30 min
Cooking : 20 min Equipment :
Difficulty :
Rating :
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Serves 6 buns :
250 g strong white bread flour
150 ml water
4 g fresh yeast
4 g salt
40 g pitted olives
80 g chorizo sausage
1Skin the chorizo and place it in the mini bowl. Process for 5 seconds, then add the olives and pulse 3-5 times. Set aside.
2Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute.
3Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade.
4Run your processor for 1 minute or until the dough forms a ball.
5Add the olives and chorizo, pressing the pulse button a few times to incorporate them.
6Take the dough out the bowl with floured hands, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth and leave to rise for 1 hour.
7With floured hands, knock back* the dough by giving it a few gentle punches.
8Turn the dough out onto a floured worktop and divide into 6 equal pieces (approx. 80 g each) with a sharp knife. Shape into small buns.
9Arrange the buns on a baking tray lined with baking parchment. Cover with a damp cloth and prove* for 30 minutes.
1020 minutes before the end of the proving time, fill the dripping pan in the oven with water and preheat your oven to 240 °C (gas mark 9).
11Cut a deep cross in the top of each bun with the wet blade of a sharp knife.
12Lower the oven temperature to 200 °C (gas mark 6) and bake the buns for 20 minutes or until they are golden.
13To check that the buns are done, turn them over and give them a sharp knock. They should sound hollow. Leave them to cool on a wire tray.
Chef’s tip

you can replace the olives and chorizo with figs and walnuts.
Never allow yeast to come into direct contact with salt.


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