Chorizo Tear & Share Bun

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the flour, caster sugar, yeast, and 10g of salt in a stand mixer fitted with the dough hook until combined. Add 1 egg, milk, and melted butter. If it looks dry, add a little more milk. Turn the speed to medium-high and knead for 15 minutes, until smooth and elastic. Tip out the dough onto the work surface and shape it into a ball. Lightly oil the bowl, then return the dough, cover it, and leave to rise for 2 hours, or overnight in the fridge, until doubled in size

Step 2

Put the garlic, paprika, olive oil, and a pinch of salt into a small bowl and season with pepper, then mix to form a light paste. In a separate bowl, mix the cheddar with the chorizo. Set both aside.

Step 3

Lightly flour the work surface and knead the risen dough gently to knock it back. Using your hands, loosely form the dough into a rectangle, then roll it out to a rectangle of about 48x35cm. This may take a few minutes as the dough stretches and relaxes, so roll it a little, rest it for a little, then roll again

Step 4

With a long edge closest to you, spread the garlic-paprika paste over the dough, leaving a 2cm border at the top, then sprinkle the chorizo-cheese mixture over the paste. Starting at the long edge closest to you, roll up the dough into a tight cylinder, Brush the strip at the top with a little beaten egg to stick down the edge.

Step 5

With a sharp knife, cut the cylinder into 12 equal pieces, each about 4cm wide. Arrange the pieces in a lined 30x20 baking tin, swirl upwards, in 3 rows of 4 buns. Slide the tin into a proving bag and leave the buns to prove for 45 minutes, until doubled in size. Heat the oven to 350F.

Step 6

Brush the top of each bun with beaten egg and sprinkle with sesame seeds. Bake for 25 minutes, until golden and risen. Transfer the buns to a wire rack to cool slightly, then serve then just warm or at room temperature.