The “chorizo bread from” Asturias: Bollu Preñau

Where I come from, Asturias, the “BOLLU PREÑAU” is a traditional snack / tapa that we have in all the festivities and outdoor parties at the country side, always with a glass of Asturian Cider (which is different to the British version of the cider).

In the cities, like Oviedo or Gijon you will find them as tapa at any bar or “Cider house” you enter.

What it is a Bollu Prñeau

The Bollu preñau (in the Asturian dialect means “pregnant bun” is a small bread, not larger than 20cm, with a Chorizo inside. The secret of this plate is that not any Chorizo will make the job. Bollu preñao is made with a specific type of chorizo made in Asturias, rich in Paprika and specially smoked. Good news are that we can find it in the UK in the Waitrose.

The great thing of “Bollu preñau” is that it’s not a sandwich, it’s cooked all together, so the bread is flavored with the taste and aroma of the chorizo.

bollo-preñao

If you enjoy eating chorizo, take the challenge and try baking this tapa and discover a super Spanish dish. The recipe from my family is as follows:

INGREDIENTS

  •  1kg of Bread Flour
  • 400 gr of Asturian Chorizo (8 pieces)
  • 1 glass White Vine
  • 1/2 glass of Olive Oil
  • 1 sachet of Yeast
  • 1 tablespoon Salt
  • 100gr Bacon
  • 4 Eggs – to boil
  • 1 Red Pepper
  • Milk

The process

Mix 1 kg of flour, 1 glass of white vine, ¾ of a glass of water and  1/2 glass of olive oil. Use your own hands to mix well the dough. Keep massaging and adjusting the ingredients if necessary (add more flour,water or oil) until you get a good smooth dough. Then work it out with the kitchen roller to thinner the dough.

Once you have a layer base, cut it in 8 pieces and place one chorizo, half boiled egg, a bacon slice and a strip of red pepper in each piece. Leave room to fold it over wrapping the whole thing and creating a bread with the shape of a bun.

With a cooking brush “paint” some milt over the buns.

Preheat the oven to 200ºC. and bake the 8 buns for 15 to 20 minutes until the buns look nice and golden.

Once baked, leave them cool down before eating, as they are eaten cold.

Enjoy with a glass of Cider and impress your friends with a real Spanish tapa!!

Maria

 

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