Bollu Preñao

Few names are as descriptive as that of the Asturian bollu preñao (literally, "pregnant bread"). 

It is a bread stuffed with chorizo ​​that is usually eaten at any time but it is traditional to eat it in the cider "espichas" (the opening of the cider barrels that is usually done the first two months of the year). To drink freshly opened cider on an empty stomach can get you in trouble, and not just with traffic police. Currently, people in Asturias (northern Spain) eat preñaos buns at any time since they can be bought in almost all bakeries. It is quite common to use Asturian chorizos that have been previously cooked in cider, but they can also be made with good quality chorizos without having to cook them in cider. The bollus preñaos are usually too large, like a fist more or less.

INGREDIENTS (for 6 buns):

• 250 grams (9 oz) of bread flour
• A couple of chorizos* (preferably Asturian)
• 150 ml (3/4 cup) of milk
• 50 grams (1.8 oz) of butter
• 1 egg
• 20 grams (1 tbsp) of fresh yeast (which should be kept in the refrigerator)
• half a teaspoon of salt

* chorizo is a dry and cured sausage with lot of paprika (sometimes sweet, sometimes spicy) and that's why it has a strong red color. For bollu preñao use to be sweet chorizo.

First, we heat the milk so that it is lukewarm. Disolve the yeast in the milk and let it rest.

Pass the flour through the sieve or strainer to avoid lumps. Add the melted butter, the egg and the milk (which already has the yeast). Mix well until a paste forms. The salt is then added.

Sprinkle white flour on a smooth surface and knead until the dough does not stick to our fingers. It will take about 20 or 30 minutes.

When this happens, let the dough rest covered with a cloth. You leave it until it doubles its size.

Once this happens, we make 6 equal parts (it may be more or less) and we shape them into a ball. Cut the two chorizos into 6 parts and remove the skin. Flatten each bun a little and place the piece of chorizo ​​in the center, wrapping it with the dough. A small "window" is usually left for it to be seen.

Once we have wrapped the chorizos, we let the buns rest so that they increase in size. Half an hour will suffice. If the window has closed, nothing happens, you will see how the chorizo ​​"makes its way" thanks to the fat and the paprika (i.e, you will see the extremes dying red)

We preheat the oven to 180 degrees (356 F). With a brush we paint the outside of the buns with milk and then bake them for 20 minutes until golden brown.

At the end of the time you will see that the chorizo ​​"goes through" the bun to show the trace of paprika so characteristic. They are eaten cold or warm and they are fabulous!