Bollos preñaos
Who can resist a stuffed bread roll?
Ingredients:
- La Unión soft chorizo
- 1/2 kg of strong flour
- 100 ml of extra virgin olive oil
- 150 ml of warm milk
- 150 ml of warm water
- 20 g of fresh yeast or 7 g of dry yeast
- 10 g of salt
In a bowl, combine the flour, yeast, and salt, and add the rest of the ingredients, except for the chorizo. Knead for a few minutes until the dough begins to form.
Once the dough is at the right consistency, place it on your work surface and knead until it becomes firm. When the dough is ready, shape it into a ball, tucking the edges underneath.
Let the dough rest for about 2 hours, until it rises. After this time, divide the dough into portions of about 50 g each, form them into balls, and let them rest for 5 minutes covered with a cloth.
Next, flatten the dough, place a small piece of crumbled chorizo inside, and close it, forming a ball. You can brush the rolls with a bit of beaten egg or milk.
While shaping the rolls, preheat the oven to 210 degrees Celsius. Bake them for about 20 minutes; the exact time may vary depending on your oven, but 20 minutes is a good reference.
Guaranteed success!