Meals and Courses

Chorizo & Manchego Buns

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 225 ml (7½ fl oz) water
  • 3 tablespoons olive oil
  • 100 g (3½ oz) Manchego cheese, grated
  • 1 teaspoon salt
  • 1 teaspoon ground hot paprika
  • 450 g (14½ oz) strong white bread flour
  • 2 teaspoons caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • 125 g (4 oz) chorizo sausage, diced

Lift the bread pan out of the machine and fit the blade. Put the ingredients, except the chorizo, in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme, adding the chorizo when the machine beeps.

At the end of the programme turn the dough out on to a floured surface and divide it into 12 equal pieces. Shape each piece into a ball. Cut 12 x 15 cm (6 inch) squares of baking parchment. Push a parchment square down into the section of a muffin or Yorkshire pudding tray and drop a ball of dough into it. Repeat with the remainder. Cover loosely with a clean, dry tea towel and leave in a warm place for 30 minutes until risen.

Use a pair of kitchen scissors to snip across the top of each bun. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes until risen and golden. Transfer to a wire rack to cool.

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