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Eat these buns get pregnant at home it has become a real delicacy. And not because it takes a lot of work to make them but because in Parma, and I think in the rest of Italy, there is no chorizo!

Incredible but true. They have a lot of delicious sausages (prosciutto, salami ...) a tremendous variety of cheeses (parmesan, ricotta ...) but they don't have sausage.

Fortunately, the last time we were in Spain we brought a few strings from Brihuega and thanks to that today we will have a luxury snack.

Preñaos buns are very easy to make although, like everything panThey need their time to rise. The ideal is to make them with fresh chorizo ​​and, if they are eaten warm, freshly made, they are the ultimate. But if you don't feel like filling them with chorizo ​​(or you don't have it) you can substitute it for cheese or whatever you can think of. And another advantage, you can freeze them.

To accompany it, what do you think of a poured natural cider? Those of us who cannot, we will enjoy the same with this special apple juice that Irene taught us.

The recipe for the preñaos is taken from the book "Simply spectacular" and in this case they have not made a mistake with the title. Enjoy them!

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An exquisite bite of bread stuffed with chorizo ​​and made with Thermomix, ideal as a snack for children and adults, for parties or to take on an excursion.

• Ascen Jimenez

• Recipe type: picnic
• Rations: 8

• Preparation time: 1:30 p.m.
• Cooking time: 5M
• Total time: 1:35 p.m.

Ingredients

• 180g milk
• 30 g of fresh pressed yeast
• 1 egg
• 100 g butter at room temperature
• 450 g of bread flour
• 2 teaspoons of salt
• 200 g of fresh chorizo

Preparation

1. We put the milk in the glass and program 1 minute, 37º, speed 2.

2. Add the yeast and mix 10 seconds, speed 2.

3. Add the egg, butter and half of the flour and program 30 seconds, speed 6.

4. We put the rest of the flour and salt in the glass. We program 2 minutes, glass closed, spike speed.

5. Let the dough rest inside the glass until it doubles in volume (approximately 40 minutes).

6. When it has doubled its volume, lower the dough with the help of the spatula and program 1 minute, glass closed, spike speed.

7. We take the dough out of the glass and put it on the work surface dusted with flour and shape it into a cylinder. We cut portions of dough of about 50 g and we shape them into a ball. We introduce a piece of chorizo ​​inside each ball, closing them at the bottom. Place the preñaos on a baking tray previously lined with baking paper and let it rest until they double in volume (20 or 30 minutes).

8. We preheat the oven to 180º. We paint the preñaos with beaten egg and place the tray in the oven. We take them out when they are golden (after approximately 15 or 0 minutes).

Equivalences with TM21

More information - Special apple juice