Chorizo and Manchego Brioche Buns

Prep Time

30 mins + 2hr Proofing

Cook Time

20 min

Total Time

50 mins + 2hr Proofing

Delicious home made brioche buns flavoured with Spain’s most favourite ingredients: chorizo sausage and creamy manchego cheese. This is a very easy brioche recipe to follow, that provides you with 12 buns, which are the perfect start to any dinner party when served warm with some quality salted butter.

50 mins + 2hr Proofing

8 people

Ingredients
Method

250ml whole milk, luke warm
1tbsp granulated sugar
1.5tsp active dry yeast (7.5g sachet)
585g strong flour
1tsp salt
2 large eggs
1 egg yolk plus a splash of water for egg wash
90g unsalted butter, softened plus extra for greasing
100g cured manchego cheese, grated
150g chorizo ibérico, diced small

Combine the milk, sugar and yeast in a bowl, stir and leave for 10 minutes.
Place the flour, salt, 2 of the eggs in an electric mixer with a dough hook. Add the milk mixture and mix on a low speed until the dough comes together. Increase the speed to a medium setting and mix for 8 to 10 minutes, adding the softened butter a little at a time until fully incorporated.
Place the dough into a lightly floured surface, knead for a few minutes before shaping into a ball and placing inside a lightly greased bowl, cover with cling film and rest for 1 hour in a warm place to double in size.
Place the dough into a lightly floured surface, knead for a few minutes and roll into a rectangle measuring 50cm x 30cm. Spread the diced chorizo and grated manchego cheese.
Roll the rectangle into a Swiss roll. Cut into 12 x 5cm thick pieces and place each piece into a greased muffin tray, cover with cling film and rest for 1 hour.
Pre-heat your oven to 180C. Brush the brioche buns with the egg wash and bake for 20 minutes. Allow the buns to cool down slightly before removing from the muffin tray.

Ingredients

250ml whole milk, luke warm
1tbsp granulated sugar
1.5tsp active dry yeast (7.5g sachet)
585g strong flour
1tsp salt
2 large eggs
1 egg yolk plus a splash of water for egg wash
90g unsalted butter, softened plus extra for greasing
100g cured manchego cheese, grated
150g chorizo ibérico, diced small

Method

Combine the milk, sugar and yeast in a bowl, stir and leave for 10 minutes.
Place the flour, salt, 2 of the eggs in an electric mixer with a dough hook. Add the milk mixture and mix on a low speed until the dough comes together. Increase the speed to a medium setting and mix for 8 to 10 minutes, adding the softened butter a little at a time until fully incorporated.
Place the dough into a lightly floured surface, knead for a few minutes before shaping into a ball and placing inside a lightly greased bowl, cover with cling film and rest for 1 hour in a warm place to double in size.
Place the dough into a lightly floured surface, knead for a few minutes and roll into a rectangle measuring 50cm x 30cm. Spread the diced chorizo and grated manchego cheese.
Roll the rectangle into a Swiss roll. Cut into 12 x 5cm thick pieces and place each piece into a greased muffin tray, cover with cling film and rest for 1 hour.
Pre-heat your oven to 180C. Brush the brioche buns with the egg wash and bake for 20 minutes. Allow the buns to cool down slightly before removing from the muffin tray.

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On Offer

Arturo Sánchez Chorizo Ibérico de Bellota 80g

£9.00
£7.20

Arturo Sánchez Chorizo Ibérico

£39.90

On Offer

Vega Mancha Cured Manchego Piece 150g

£6.75
£5.40

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Chorizo and Manchego Brioche Buns

Arturo Sánchez Chorizo Ibérico de Bellota 80g

Arturo Sánchez Chorizo Ibérico