Bread with Chorizo (Traditional Recipe)

2h 10 porções


  • - 2 Extra Meat Chorizos from 𝗦𝗮𝗹𝘀𝗶𝗰𝗵𝗮𝗿𝗶𝗮 𝗟𝗶𝗺𝗶𝗮𝗻𝗮
  • - 500 grs. of Wheat Flour T65 w/o yeast (some more to sprinkle)
  • - 400 ml of warm water
  • - 10 grs. of salt
  • - 1 Dry baker's yeast (10 g.) or 15 g. for fresh yeast


  1. • Start by diluting the yeast in a little water and set aside.
  2. • In a container place the flour and salt and mix. Make an opening in the center, add the water with reserved yeast, plus the remaining water and knead well with your hands.
  3. • Transfer the dough to a floured counter and knead until it is no longer sticky. If the dough is still sticking to your hands, sprinkle it with more flour until it has the right consistency.
  4. (*Do not exaggerate the addition of flour, otherwise the dough will harden and after baking the breads will become hard and not fluffy as we wish. You can also knead in a food processor, but it won't be as soft as with the use of your hands. )
  5. • Put the dough back in the container, cover it with a cloth and let it rise for about 30 minutes or until it doubles in volume.
  6. • Remove the skin from the chorizo ​​and cut into thin slices.
  7. • After the dough has risen, spread it out on the floured bench, roll it into a long roll and divide the dough into 6 equal pieces. Spread each piece evenly, distribute the chorizo ​​slices, roll it up and place it on top of floured parchment paper in the oven tray.
  8. • Sprinkle the buns with flour and make 3 cuts on top. Rise again for 45 minutes.
  9. • Place the buns in a very hot oven for about 25 minutes or until cooked through. You can preferably bake these buns in a wood-fired oven as we see in the Portuguese Romarias.
  10. Enjoy your food!
  11. Important tips: The water should be really warm (about 37º) to properly activate the yeast.
  12. The dough must be risen at home temperature, without rushing to rise.
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