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Sobrasada stuffed rolls and a CSN giveaway

>> Sunday, February 20, 2011

Sobrasada bread 2

All the nutrition experts tell us that we must eat a good breakfast. That breakfast is the most important meal of the day, that it charges our batteries and it sets the tone for the entire day. I could not agree more, especially when breakfast includes some protein and not only varied sugars. I must admit breakfast makes me as happy as swinging on a swing set in the summer... I love it. For me the ideal breakfast is a fried egg with bacon and white bread... ahem. No, I do not have such a breakfast every day because then I would not fit through my door. Breakfast is a concept I try to instill in my children without really succeeding, even though I always try to sit with them for breakfast, especially on the weekends, when everything goes at a slower pace... Sometimes I make the effort to prepare luscious breakfasts with sausages, waffles, nuts, churros and other delicacies (not all at once...), but it doesn't really work. So today's breakfast is aimed for those that appreciate it the most at my house: yours truly. My kids do not even dare to try a bread with spicy charcuterie, what a sin to stain the bread with red... "looks like blood, Mom. Why don't you leave the bread alone?" Argggg. And they care even less for soft boiled eggs. They don't know what they're missing.

And... I am again hosting a giveaway thanks to CSN Stores! A gift certificate worth $75 to be spent on one of the many online CSN stores will be awarded to one lucky reader. So what do you have to do to enter?

  • Just follow The Winter Guest on Facebook and leave me word of it in a comment to this post (the link is on the right sidebar). Those who are followers already, just tell me so to enter.
  • The giveaway starts today and the final date is March 1st (00:00 AM). Each comment will be assigned a number and I will use a random generator to pick the winner. I will be posting the winner soon after.
  • Please note that CSN only ships items within the United States and Canada.
So back to my recipe, this type of stuffed roll is typical of the northern region of Spain, mostly Asturias, though they usually pack whole chorizos inside the breads. These breads are called panes preñaos, which literally means pregnant breads. They are delish. But this time I have used a more Mediterranean charcuterie, a kind typical from the Balearic Islands called sobrasada. Sobrasada is a kind of very soft chorizo, almost a spread, one of the most delicious foods made with pork meat in Spain.

Sobrasada bread 1

Sobrasada stuffed rolls
  • 600g organic wheat white strong flour
  • 400g water
  • A dash of olive oil
  • 10g fresh baker's yeast
  • 1,5 tsp salt
  • Sobrasada to taste (if you can find it) or a whole chorizo sausage
Soft boiled egg 2
  1. Weigh the flour and yeast and crumble the latter on top of the flour. 
  2. Add the rest of the ingredients, knead well to develop the gluten, then make a ball and put it into an oiled bowl. Cover and let ferment. Mine took 2 hours, with one intermediate folding.
  3. Preheat the oven to 250ºC (mine is convection type, I put some floor tiles in it to aid temperature stabilization).
  4. When doubled in volume, tip the dough on the counter and press with your hands to deflate. Divide into 8-10 portions, depending on your bread-devouring ability.
  5. Flatten each portion into a square and place two heaped tablespoons of sobrasada on its center (or the chorizo sausage). Roll the dough into a neat roll and pinch the seam to seal.
  6. Repeat for all the rolls and leave them to ferment, covered, till almost doubled.
  7. When risen, place them in the hot oven. Generously spray the oven with water two or three times during the first five minutes. I have found that turning the air off during these first minutes aids to prevent an early formation of the crust. The aim is to keep the moisture inside the oven for the maximum time possible, because the oven convection fan in fact extracts the moisture from the oven. As I have heat "accumulators" in my oven, that is the tiles, the temperature doesn't go down excessively if I keep the fan off for 10 minutes.
  8. Bake the rolls 25-30 minutes, lowering the temperature to 200ºC once the breads have sprung and the crust has started to form. Check the inner temperature for doneness, it should be around 92-95ºC.
Soft boiled egg 1

I advise you to eat them with a good fried or soft-boiled egg... well, at least that's my preference. And these breads, like any other, can be removed from the oven before they are browned and freezed after letting them cool, of course. To eat them later, take them out of the icebox and bake them straight in the oven for another 10 minutes. And there you have freshly made bread rolls... delicious. Wouldn't you like rolls like these on a quiet Saturday or Sunday morning? And yes, these penguins are egg cosies, courtesy of my sister-in-law P. Aren't they cute?

Egg cosies

33 comentarios:

zorra February 20, 2011 at 1:13 PM  

I would prefer to win the Penguins. So cute! ;-)))))

bellini valli February 20, 2011 at 2:06 PM  

Those egg cosies are just too cute!!!Breakfast would never be the same again with these delicious stuffed bread!!!

Belinda @zomppa February 20, 2011 at 2:08 PM  

What a breakfast! Wish I had that...I love eggs this way. Those penguins are TOOOOOOO cute!!

Mami2jcn February 20, 2011 at 2:56 PM  

I like you on Facebook (Mary Happymommy).

I love this recipe! My father is from Barcelona.

mami2jcn at gmail dot com

Pretend Chef February 20, 2011 at 3:05 PM  

This recipe would be perfect linked to the Culinary Smackdown Battle! If you are interested I would love for you to participate. Check it out at:

Domestic Diva February 20, 2011 at 4:24 PM  

Those penguins are so great, and the breakfast looks scrumptious.

I don't do FB, but I do follow on gfc if that counts.

lovelydomesticdiva (at) gmail (dot) com

Prerna@IndianSimmer February 20, 2011 at 4:34 PM  

Visited your blog quite a few times to check what u've posted next. But wait was worth it! LOVE the rolls and that photo is gorgeous!
Liked u on FB! I'm :-)

Frank February 20, 2011 at 5:05 PM  

I must admit that I'm not much of a breakfast person. I *hated* cereal as a child and I guess that turned me off for life. Now if I had a mom like you who served me this... things might have turned out differently...

Asha @ FSK February 20, 2011 at 6:08 PM  

Love these rolls! perfect proportion and flavor for breakfast indeed..
btw, love the sharpness on the first and the penguin in the background is adorable :)))

AubreyLaine February 20, 2011 at 6:15 PM  

I like you on FB!

Anonymous February 20, 2011 at 7:41 PM  

I follow The Winter Guest on Facebook (FB name: Maddie Brubaker).
Thanks so much for the giveaway!
maddiemb {at} comcast (dot) net

Nicole February 20, 2011 at 9:24 PM  

When I think back to my childhood I remember all the delicious things my mom made in an attempt to get me to eat breakfast. I'm sure your kids will feel the same way some day. In the meantime I wouldn't worry about them too much, as important as breakfast is the majority of us survived into adulthood without it.
It is my favorite meal now.

Ashley February 20, 2011 at 9:36 PM  

I like you on facebook.

hewella1 at gmail dot com

edmontonjb February 20, 2011 at 9:47 PM  

I like you on facebook as Jb Hartling


Tim February 21, 2011 at 2:06 AM  

I like you on facebook.

tahearn at roadrunner dot com

Maria February 21, 2011 at 6:10 AM  

Nothing like fresh bread! Delicious!

Deanna G. February 21, 2011 at 8:28 PM  

I like The Winter Guest on Facebook.

Carole February 21, 2011 at 11:45 PM  

I liked your FB page. The sobrasada and egg is the perfect comfort food.

Thanks for the giveaway.

FOODalogue February 22, 2011 at 2:24 PM  

The close-up photo with the bread sticking out of the egg is the most beautiful food photo I've ever seen...and I've seen a lot!!

Que desayuno fabuloso!

Danielle February 22, 2011 at 5:55 PM  

I like you on facebook.

Colleen at Forty Something Bride February 23, 2011 at 1:53 AM  

Liked you on Facebook!

I love those little penguins, they are adorable!

colleen at

Shel February 23, 2011 at 9:18 AM  

Now I'm hungry...yum!

Love those penguins, they're adorable.

I like you on Facebook: Michelle Hudak

shel704 at aol dot com

Gio February 24, 2011 at 8:28 PM  

you know that by chance my dear spanish friend Beatriz brought me a sobrasada last week?
will try!

Fokxxy February 24, 2011 at 8:52 PM  

I follow you on facebook (Summer p.)


Debbie February 25, 2011 at 1:57 AM  

Following on fb - suburbsanity.

Jessica February 25, 2011 at 2:57 AM  

Excellent work. I love the creative photography too. Thanks!

Heather February 25, 2011 at 5:03 AM  

I'm following on Facebook, thanks for the chance!

wendy February 27, 2011 at 7:12 PM  

I have only just discovered sobresada even though I have lived in Spain for 10 years - I cannot believe I missed something so delicious and useful. I will try you recipes - sounds yummie

tasteofbeirut February 28, 2011 at 4:58 PM  

I would love to try this chorizo; I will inquire once in Beirut, as all the specialty grocers import cold cuts from Spain and Italy. Wonderful recipe and great photos as always.

Al Dente Gourmet March 1, 2011 at 5:33 AM  

Miriam, Absolutely beautiful bread rolls!

Como siempre es un placer pasar a saludarte y deleitarme con tus exquisiteses y tus delicadas y bellas fotos!



Liz March 1, 2011 at 6:52 AM  

Thanks for the giveaway! I like you on Facebook, and those sobrasadas look wonderful!

eemoody77 at gmail dot com

fromBAtoParis March 1, 2011 at 12:42 PM  

I got to know sobrasada thanks to a Spanish neighbor I had some years ago, here in France..I used to have it with bread only, now this recipe is great for "l'apéro" as they say here..I will try it!!

Jonny March 2, 2011 at 3:54 PM  

Goddamnit, Miriam, that is too much! I really am lost for words. It reminds me of the famous Easter bread, hornazo, a little with the inclusion of a form of chorizo, but sobresada is one of my favorite things in the world. spreadable pork, in bread, dipped in runny egg yolk. i'm salivating, almost hysterical.


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