Bollos Preñaos: Chorizo stuffed Bread Rolls

stuffed bread with chorizo


  • 420g strong wheat flour
  • 200ml water (room temperature)
  • 15g yeast
  • 40ml olive oil
  • pinch of salt
  • 12 small cooking chorizos
  • course sea salt
  • egg wash


  1. Mix the flour, the yeast and the salt, then add your water and olive oil. Keep working the dough until it is smooth with a nice texture.
  2. Leave in a mixing bowl or proofing basket, covered with cling film for a couple of hours.
  3. After that time, take the dough and work it again for about 10 minutes and then put aside once again, leaving to prove for a further 4 to 5 hours. (Overnight also works)
  4. Spread out your dough and break it into 12 pieces so that can you make 12 rolls. Work each piece into a ball, putting a small piece of chorizo in the middle so it is enveloped in the dough.
  5. On a baking tray spread out your rolls and then brush with a little egg wash. For a little finishing touch you can also sprinkle a bit of sea salt over the tops too.
  6. Cook in the oven at 180C for 15 to 20 minutes until the bread has risen and the rolls have turned golden.
  7. Eat when hot! Delicious too when served with some Alioli.
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