By Eddy − On Tuesday, May 28, 2024, 2 weeks ago in Bread Recipes
5 out of 5 with 2 ratings
comments: 0 - views: 812

Portuguese Chouriço Sausage Rolls Recipe


Portuguese chouriço sausage rolls recipe (receita de pãezinhos de chouriço), savory, dough-wrapped buns filled with sausage, baked until golden and delicious.
Portuguese Chouriço Sausage Rolls Recipe


Preparation time 20 min
Cooking Time 30 min
Ready In2 h 20 min
Level of DifficultyEasy
Servings12

Ingredients

4 cups all-purpose flour (500 grams)2 1/4 teaspoons instant dry yeast (10 grams)2 tablespoons oil1 teaspoon salt1 teaspoon sugar3/4 cup plus 2 tablespoons warm water (200 ml)7 ounces chouriço sausage (200 grams)
4 cups all-purpose flour (500 grams)2 1/4 teaspoons instant dry yeast (10 grams)2 tablespoons oil1 teaspoon salt1 teaspoon sugar3/4 cup plus 2 tablespoons warm water (200 ml)7 ounces chouriço sausage (200 grams)
Get Portuguese ingredients

Preparation

  1. In a large bowl, add the flour and make a well in the center.
  2. Add the instant dry yeast, sugar, oil, and warm water into the well.
  3. Mix all the ingredients well, then add the salt and beat vigorously.
  4. Sprinkle a surface with flour and knead the dough until it forms an elastic ball.
  5. Place the dough in a flour-dusted bowl, cover, and let it rise for 30 minutes or until it doubles in size.
  6. Slice the chouriço into thin slices and set aside.
  7. On a floured surface, roll out the dough.
  8. Cut the dough in half, then divide each half into 6 equal parts, making 12 rolls in total.
  9. Shape each piece into a fist-sized ball.
  10. For each ball, stretch the dough, place chouriço slices on top, dampen the edges with water, roll up, and seal the dough around the chouriço.
  11. Place each roll on a baking sheet lined with parchment paper.
  12. Dust with flour and make three slashes on each roll.
  13. Let them rise for about 1 hour.
  14. Preheat the oven to 350°F (180°C).
  15. Bake for about 30 minutes, or until the rolls are cooked through.
  16. Please note: This recipe uses "instant" dry yeast, not "active" dry yeast.

Recipe & Photo Credit: Novelo de Arte

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