800g unleavened wheat flour
20g of baker's yeast
190 ml of water
1 teaspoon of coarse salt
50 ml of brandy
400g of meat sausage cut into thin slices
flour to sprinkle
1. In a bowl, place the yeast.
Add half the water.
Mix well with your hands until the yeast is dissolved in the water.
Add a little flour and knead until it becomes a ball that comes off your hands.
Cover with a cloth and let stand in a warm place for 1 hour.
2. After 1 hour, place the remaining water, eggs, brandy, salt and a little flour in the bowl.
Start to knead and gradually add the remaining flour.
If the dough starts to get too hard and dry, add a little more water.
Knead very well until the dough comes off your hands.
Make a ball of dough.
Cover with a cloth and leave to rise in a warm place for 2 hours.
3. Sprinkle the countertop with flour.
Make balls out of the dough.
Place the balls on the flour and roll out with the rolling pin in the shape of a rectangle.
Spread chorizo slices over the dough.
Roll it into a truncheon shape and close the ends tightly.
Place the buns on a baking tray that has been dusted with flour.
If you want, instead of making several loaves you can just make one big one.
Cover the pan with a cloth and let it rise for another 1 hour.
4. After 1 hour, place the buns in a preheated oven at 180º and bake for approximately 30 minutes.
After the breads are cooked, remove and serve.