Chorizo and Manchego Stuffed Buns Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">300ml lukewarm milk</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g Spanish chorizo, finely diced (or spicy sausage)</li><li class="ingredients-single-item">150g Manchego cheese, grated (or aged Cheddar)</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">2 tsp smoked paprika</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">1 egg, beaten</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">1 tsp smoked paprika (for sprinkling)</li><li class="ingredients-single-item">Sea salt flakes, for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Non-stick frying pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Dough scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the enriched dough. In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the flour, salt, and sugar, keeping the salt and yeast separated initially to prevent the salt from inhibiting the yeast's action.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Warm the milk until just lukewarm (about 37°C) – too hot will kill the yeast, too cold will slow fermentation. Add the softened butter, egg, and yeast to the milk and whisk gently to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of the dry ingredients and pour in the milk mixture. Mix on low speed with a dough hook for 2 minutes until combined, then increase to medium speed and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test – when stretched, it should be thin enough to see light through without tearing. If kneading by hand, this will take about 12-15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot until doubled in size, about 1-1.5 hours. The slow rise allows the gluten to develop properly and enhances flavor through fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare the filling. Heat olive oil in a non-stick frying pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the diced chorizo to the pan and cook for 3-4 minutes until it releases its oils and becomes slightly crisp. Stir in the smoked paprika, cook for 30 seconds to bloom the spice, then remove from heat and allow to cool completely. Once cool, mix with the grated Manchego cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has doubled in size, gently punch it down to release excess carbon dioxide. Turn onto a lightly floured surface and divide into 12 equal portions (about 75-80g each). A kitchen scale helps ensure uniform buns that will bake evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Working with one piece at a time (keep others covered to prevent drying), flatten each into a disc about 10cm in diameter. Place approximately 1.5 tablespoons of the chorizo-cheese filling in the center. Bring the edges up and pinch firmly to seal completely – any gaps will allow filling to leak during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the filled buns seam-side down on a parchment-lined baking sheet, leaving about 3-4cm between each to allow for expansion. Cover loosely with oiled plastic wrap and let prove for 30-45 minutes until puffy and nearly doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 190°C (170°C fan) while the buns are proving. When ready to bake, whisk together the egg and water for the glaze. Gently brush each bun with the egg wash, being careful not to deflate them.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Sprinkle the buns with a little smoked paprika and sea salt flakes for extra flavor and visual appeal. Bake in the preheated oven for 22-25 minutes until deeply golden brown. The internal temperature should reach about 90°C if you have a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and transfer to a wire rack to cool slightly before serving. These buns are best enjoyed warm when the cheese is still melty, but they're delicious at room temperature too. Store any leftovers in an airtight container for up to 2 days, or freeze for up to 3 months. Reheat in a 160°C oven for 10 minutes to refresh.</li></ol>