Guest Blog Written By: Ashley from The Mutts Kitchen
Don’t you just love it when hubby comes home from work and has a “BUT” for you! “Babe, I told the guys from work that you make the best pao com chourico,” he says. I can’t help myself but think…wait for it. Surely it comes out “BUT now they wont stop asking me to bring some in! Think you can make some for tomorrow morning?” Really!!!!! Are you kidding me!
You see, in this house I could never expect a compliment without a request being made. “Ma’ Lucas told me that he loves your stew. Remember the one you made the last time he came over. Well he told me it was so good. Can he come over again Saturday…oh wait but I told him you can make it again” or “Hey babe, thanks for waking up early this morning and making me breakfast…but can you please take out the trash cause I forgot lastnight”.
I’m so used to the compliment following by the “BUT” that I rarely thank them anymore. Compliments are always followed by favours so purposely have to mentally prepare myself for all the work. Who has time for that nowadays!
Is this what living with 4 males is going to be like for the rest of my life? Please pray for me, because your thoughts and prayers are always welcome!
Well here you have it…these guys can’t stop asking, and I can’t help but share. So today I share with you my families favourite Chourico Buns recipe.
CHOURICO BUNS
Recipe By: Ashley
Yields: 8 large buns
Prep Time: 30 minutes
Total Time: 60 minutes (excluding inactive time)
Nothing better than combining our two family favourites…bread and chourico!!! We enjoy these as a snack, or for lunch. They taste just as good the day after. Try substituting the chourico with ham and/or chicken, and cheese slices!
Ingredients:
2 cups lukewarm water (110 degrees)
2 1/4 tsp active dry yeast
4 cups flour (plus more for kneading)
1 tbsp salt
1 tbsp sugar
2 tbsp olive oil
2 chouricos, thinly sliced
Directions using Breadmachine:
1. In a cup, add warm water and sprinkle yeast overtop. Set aside to activate and foam.
2. Place flour, salt, and sugar into the Breadmachine insert/pan. Pour the yeast mixture overtop. Set machine to dough cycle.
3. Sprinkle your working surface with flour. Remove dough from machine when completed and let rest on floured surface for 10 minutes covered.
4. Divide into 8 equal sized balls. Flatten each ball into rectangles.
5. Place a thin layer of chourico ontop of the dough, and roll over the long side. Carefully tuck in the chourico and continue rolling until the end. Tuck both ends aswell and pinch the seams.
6. Sprinkle flour on a baking tray, and lay each roll seam side down (with some space inbetween each roll). Cover with towel and let rest for 45-60 minutes.
7. With a sharp knife, score the top with a few diagonal cuts and brush lightly with olive oil.
8. Preheat oven to 400 degrees.
9. On a seperate tray add 1-2 cups of water and place on lower rack of the oven.
10. Bake rolls on middle rack for 25-30 minutes, until rolls are lightly browned. To remove the finished rolls be extra careful. Slightly open the door to allow the steam to escape (staying clear), and then open the door fully.
11. Cool for 15-20 minutes before serving.
12. Store in a ziplock bag overnight in the refrigerator, and pop them into the microwave for 30-60 seconds (with a damp paper towel ontop, this helps it from hardening) before serving.
*This recipe is stand mixer friendly too. (You could also use your hands if your are brave enough for the good old manual labour method.) Be sure to use your dough hook to mix & form your dough ball, and let rest for 1 hr.
Enjoy,
From our kitchen to yours.
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