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Olive and chorizo buns
| Preparation : 10 min | Resting : 1 hr 30 min |
| Cooking : 20 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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 |
| 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. |
Chef’s tip
you can replace the olives and chorizo with figs and walnuts.
Never allow yeast to come into direct contact with salt.
Never allow yeast to come into direct contact with salt.
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