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Olive and chorizo buns
| Preparation : 2 hr 45 min | Resting : - |
| Cooking : 30 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Serves 6
:
| bread dough |
|
| 2 | egg yolks |
| 5 | oz stoned olives |
| 5 | oz chorizo |
| 1 | Follow the basic bread recipe. |
| 2 | After the dough has risen for 2 hours, put the chorizo and olives in the Mini Bowl and pulse 3-4 times. Set aside. |
| 3 | Divide the dough into equal pieces. Spread them out flat and scatter with the chorizo and olives. Roll them up into bun shapes and brush with beaten egg yolk. |
| 4 | Bake in a preheated oven for 30 minutes at 410°F (gas mark 6-7). Eat as soon as they are cool. |
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