Sobrasada stuffed rolls and a CSN giveaway

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 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
  

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.

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?