Preparation : 10 min | Resting : 1 hr 30 min |
Cooking : 20 min | Equipment : |
Difficulty : | Rating : 0 rates |
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250 | g strong white bread flour |
150 | ml water |
4 | g fresh yeast |
4 | g salt |
40 | g pitted olives |
80 | g chorizo sausage |
1 | Skin the chorizo and place it in the mini bowl. Process for 5 seconds, then add the olives and pulse 3-5 times. Set aside. |
2 | Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. |
3 | Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade. |
4 | Run your processor for 1 minute or until the dough forms a ball. |
5 | Add the olives and chorizo, pressing the pulse button a few times to incorporate them. |
6 | Take 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. |
7 | With floured hands, knock back* the dough by giving it a few gentle punches. |
8 | Turn 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. |
9 | Arrange the buns on a baking tray lined with baking parchment. Cover with a damp cloth and prove* for 30 minutes. |
10 | 20 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). |
11 | Cut a deep cross in the top of each bun with the wet blade of a sharp knife. |
12 | Lower the oven temperature to 200 °C (gas mark 6) and bake the buns for 20 minutes or until they are golden. |
13 | To 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. |