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    5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2022/01/chorizo-and-manchego-brioche-buns.jpg

    Chorizo and Manchego Brioche Buns

    • Serves 8 people
    • Complexity Easy
    Prep
    Prep time
    30 mins + 2hr Proofing
    Prep
    Cook time
    20 min
    Prep
    Total time
    50 mins + 2hr Proofing
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    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

    Introduction

    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.

    Method

    1. Combine the milk, sugar and yeast in a bowl, stir and leave for 10 minutes.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.

      Shop Ingredients

      Arturo Sánchez Chorizo Ibérico de Bellota 50g

      £7.50

      Arturo Sánchez Chorizo Ibérico

      £38.50

      Vega Mancha Cured Manchego Piece 150g

      £6.90

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