Preñaditos de Chorizo are bread rolls pregnant with a small chorizo. They are a Spanish favourite served up in many tapas bar. Served warm they make a fantastic savoury treat.
In my take on this Spanish classic I use a mixture of white wheat flour and wholemeal spelt . To remain true to the Spanish tradition you can all white flour.
The Chistorra is a long thin chorizo spiralled like a Cumberland sausage and it’s the sausage of choice for making preñaditos.
1 Chistorra chorizo, cut into 12 equal segments of about 5-6cm long
1 Large onion, chopped
375g Strong white bread flour
125g Wholemeal spelt flour (or strong wholemeal wheat flour)
10ml Fast action yeast
10ml Fine sea salt
1 Egg, light beaten for glazing
10ml Olive oil for frying
Slowly fry the chopped onions in a little olive oil. Move them regularly to stop them burning and fry until caramelised, mid brown.
Place the flours, salt and yeast in a large mixing bowl. Add the water and mix until the ingredients come together. Turn out onto a work surface and knead until the dough is soft and pliable – 5 to 10 minutes. Return the dough to the mixing bowl, cover with cling film and leave to rise until approximately doubled in volume, about 40 minutes.
Turn out the dough onto a work surface and spread it out using your finger tips in a prodding action. Spread the fried onions on top of the dough and roll the dough up like a Swiss roll. Knead again until the fried onion is fully incorporated. Return the dough to the mixing bowl, cover and leave once again to rise, until just under doubled in volume.
Turn the dough out onto a work surface once more and divide it into portions weighing 70g. You should get about 12. Roll each portion into a ball, cover with a linen towel and leave to rest for about ten minutes. Meanwhile, line a large baking sheet with baking parchment and set the oven to preheat at 200°C.
Working on the dough balls 4 at a time flatten each to a small square using your finger tips using a prodding action. Turn the corners to the centre and press down to form diamond shapes. Place a piece of chistorra horizontally in the centre of each piece of dough and fold the top corner down over the chistorra and press down, then fold the bottom corn up over the chistorra and press down. Fold the left and right corners in towards the centre to cover the ends of the chistorra and press down to seal. Then pinch a line from left to right to form a seem. Invert and place on the prepared baking sheet.
A visual guide to the shaping can be found below.
Cover with a linen cloth and leave to prove for 20 minutes. When ready to bake, brush with beaten and bake for 25 minutes at 200°C. Transfer to a wire rack to cool completely. Once cool, store the preñaditos in a plastic box in the fridge for up to five days.
Before serving, reheat in the oven for 10 minutes at 160°C.
The traditional Spanish preñadito is made using only white flour, so if you want to go traditional use 500g strong white bread flour and omit the spelt flour, but reduce to quantity of water by 10g.
The caramelised onion is entirely optional. If you prefer to leave it out, add 10ml ordinary olive oil to your dough mix.
Shaping your preñaditos
Step 1: Push dough to square
Step 2: Fold corners to centre and press down
Step 3: Place a piece of chistorra on top
Step 4: Fold top-down and bottom-up to wrap chistorra
Step 5: Fold in the end to seal
Step 6: Pinch from left to right to form a seem
Step 7: Place seem-down on a prepared baking. Cover with a linen cloth to prove
Step 8: After baking, leave on a wire rack to cool.