PAN DE CHIMICHURRI RELLENO DE CHORIZO

Dissolve 15 grams of yeast in 165 grams of warm water.

In a bowl, mix 300 grams of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of chimichurri.

Add the yeast mixture to the dry ingredients and mix to form a soft and slightly sticky dough.

Knead the dough well without adding extra flour.

Cover the dough and let it rest for approximately 30 minutes.

Slice 2 chorizos into thick rounds.

After the dough has rested and doubled in volume, divide it into approximately 12 equal pieces, each about 40 grams.

Shape each piece into a small package, enclosing a piece of chorizo inside.

Place the shaped dough on an oiled baking sheet and let it rest for another 30 minutes to 1 hour.

Preheat the oven to 200 degrees Celsius.

Bake in the hot oven for 15 minutes until golden brown.

Equipment Needed

Allergens