While Welsh cakes are definitely my signature bake and tortilla always goes down well wherever I take it, these chorizo Chelsea buns are perhaps the thing that I get asked for most by my colleagues and friends. Whenever I take a batch into work, they are gone within seconds and they caused quite a storm at a work cake sale – not least because one was inches from our vegetarian office manager’s mouth when I said that they were not in fact standard Chelsea buns.
I love the classic combination or flavours: the deep pimentón from the chorizo, nutty Manchego and sweet quince preserve. The best part for me is as you unravel the swirl to reveal the pillowy soft bread marbled with orangey-red streaks from the escaped chorizo oil. I think this is pure food fusion at its best.
INGREDIENTS
250g strong white bread flour, plus extra for rolling out
7g fast-action dried yeast
10g salt
10g caster sugar
20g softened butter in small pieces, plus extra for greasing
1 free-range egg
75ml warm milk
40ml warm water
175g quince paste/jelly
125g chorizo
125g Manchego cheese
Makes 12 small or 9 large
METHOD
1. In a large bowl, mix together the flour, salt, sugar and yeast.
2. Add the butter, egg, water and milk and mix together to form a sticky rough dough.
3. Turn out onto a floured worktop and knead until smooth and elastic (about 8-10 mins) – you might need to add a bit more flour if it’s very sticky.
4. Place into a large bowl greased with oil, cover with a damp tea towel and leave to rise for 1 hour until doubled in size.
5. Chop the chorizo into small pieces and grate the Manchego. Mash the quince (known as membrillo in Spanish) with a little hot water to make it easy to spread. Set aside.
6. Grease a large cake tin with butter and set aside.
7. Tip the risen dough out onto a well-floured surface and roll out into a 40cm x 30cm rectangle – with the longer sides at the top and bottom.
8. Spread the entire surface with the quince paste, then evenly sprinkle the chorizo and Manchego over the top – so that it looks a bit like a large oblong pizza.
9. Starting at the top edge, carefully roll the dough towards you in a tight swirl until you reach the edge nearest to you. Give the roll a little stretch to even it out.
10. Cut the roll into 12 even pieces and turn them on their end to reveal the swirl pattern. Carefully transfer them into the buttered tin leaving 1-2cm gap between each one.
11. Cover the tin with the damp tea towel and leave to rise for another hour. Preheat the oven to 200°C/Gas Mark 6 shortly before the hour is up.
12. Remove the tea towel – the buns should be touching or close to touching now. Bake in the middle of the oven for 20 mins until browned on top and the buns are now stuck together.
13. Allow to cool for a few moments before turning out. Tear the buns apart and enjoy warm or store in an airtight container (or wrapped tightly with foil) until ready to eat.
These are great on their own or as a snack, but I think they’re wonderful to accompany soup, for a picnic, or as part of a selection of tapas. I’ve also made a more Welsh version using sautéed leeks, bacon, cranberry sauce and Welsh brie. However you decide to eat them, let me know how you get on using #RecipesByRoss.
