Pão com Chouriço (Portuguese Chouriço Bread Rolls)

Method

1. 1
   • water2½ dl
   • dry yeast7 g
   • white sugar1 tsp

   Activate the yeast — Whisk the yeast and sugar into the lukewarm water and leave it for 10 minutes, until a thick foam has risen on the surface. If nothing happens, the yeast is dead and the bread will not rise.

   ⏱10 min
2. 2
   • dry yeast7 g
   • wheat flour400 g
   • salt1½ tsp
   • olive oil3 tbsp

   Knead the dough — Mix the flour and salt in a large bowl, pour in the yeast liquid and 2 tbsp of the olive oil, and bring it together into a shaggy dough. Knead on the worktop for 10 minutes until it is smooth, springy and no longer sticks to your hands.

3. 3
   • olive oil3 tbsp

   Prove until doubled — Oil the bowl with the last tablespoon of olive oil, roll the dough in it, cover and leave in a warm spot for about an hour, until doubled and a fingertip pressed into it leaves a dent that fills back slowly.

   ⏱1 hr
4. 4

   Roll the chouriço in — Knock the dough back and divide it into four. Roll each piece into a rectangle roughly 24 by 12 cm. Cut the chouriço lengthways into four batons, lay one along the long edge of each rectangle, roll it up firmly and pinch the seam and ends shut.

5. 5

   Shape and prove again — Set the rolls seam-side down on a lined baking tray, well apart, cover with a cloth and prove for 30 minutes until puffy. Heat the oven to 200 °C while they rise.

   ⏱30 min
6. 6
   • egg1

   Glaze and bake — Brush the rolls all over with beaten egg and bake for 22-25 minutes, until they are a glossy deep brown and the paprika fat from the chouriço has bled orange rings into the crumb. They should sound hollow when tapped underneath.

   ⏱23 min
7. 7

   Cool before tearing open — Let the rolls cool on a rack for 5 minutes so the fat is reabsorbed into the crumb rather than running out, then tear them open and eat while still warm.

   ⏱5 min