When I was brainstorming ideas for Stork's Hot Cross Bun challenge, J came up with this chorizo and manchego cheese combination. As my savoury hot cross buns were a surprising succes, I decided to give these a go as well and we both agree that this is much better. The bread is soft with a lovely crumb texture and the chorizo really gives it an added depth of taste and flavour. The manchego cheese is quite mild and you could probably get away with a stronger cheese like cheddar which I am planning to try next week. I tried making the cross out of grated cheese which worked a bit better than melted cheese piped on to the buns.
I'm sending this to The Biscuit Barrel Challenge hosted by Laura from I'd Much Rather Bake Than... which has the theme of 'fun' this month. These were fun to create and tasted absolutely delicious.
I'm also sending this to Treat Petite hosted by Stuart from Cakeyboi and Kat from the Baking Explorer. The theme this month is 'Spring into Easter' and these are perfect to serve at Easter breakfast or brunch.
And to the Easter Bake & Make Competition hosted by Ruth from The Pink Whisk and Two Little Fleas
And Calendar Cakes hosted by Rachel from Dolly Bakes. The theme this month is Easter Bakes.
paprika, white bread flour, butter, chorizo sausage, manchego cheese, yeast 
adding grated cheese and cooked chorizo 
before proofing 
ready to bake 
add the grated cheese after baking for about 10 minutes 
fresh from the oven 
delicious served warm with butter 1 cup warm water
7g dry yeast
1 teaspoon sugar
450g strong white bread flour
1 teaspoon sea salt
2 teaspoons paprika
75g butter, melted
1 egg
130g cubed chorizo sausage
1 teaspoon paprika
100g manchego cheese, grated + extra to create the cross on top
For the egg wash
1 egg
1 tablespoon water
- Start by placing warm water in a jug. Add the yeast and 1 teaspoon of sugar and set aside for at least 10-15 minutes. It will become frothy when it's ready.
- Lightly pan fry the Chorizo cubes with 1 teaspoon of paprika and allow to cool slightly.
- In an electric mixer with a paddle attachment, mix the flour, sea salt, paprika, butter and egg.
- Add in the fried chorizo and grated cheese and continue mixing.
- Stir in the yeast mixture.
- Knead the dough until firm and smooth.
- Place in a lightly oiled bowl and cover with cling film.
- Leave in a warm place for 1-2 hours or until the dough has doubled in size (preferably overnight).
- Punch the risen dough and knead for a few minutes.
- Divide into 12 even pieces (I weighed the dough then divided by 12)
- Place on a baking tray spaced apart and cover with cling film that has been sprayed with cooking oil or non stick spray.
- Leave for about 30 minutes or so until the dough has risen further.
- Preheat the oven to 180C.
- Using a pair of kitchen scissors, make a small 'x' shaped cut on top of each bun.
- Brush with egg wash and then bake for about 10 minutes.
- Take the buns out of the oven and sprinkle grated cheese on top in the shape of an 'x'.
- Return to the oven and continue baking for a further 10 - 15 minutes or until golden brown and a skewer inserted into the centre comes out clean.
- Remove from the oven and cool on a wire rack or eat warm straight from the oven with some butter.
