Spanish Rolls Food

SPANISH SAUSAGE ROLLS

Steps:

• First, roll out the pastry on a lightly floured surface into a rectangle, roughly 32 x 20cm. Cut in half so you have 2 long rectangles, place on baking parchment on a baking sheet and chill in the fridge.
• Put the potatoes in a large pan of salted water and bring to the boil. Reduce the heat, cook until just tender (about 5 mins), drain and leave to cool.
• Meanwhile, remove the chorizo skins and put the meat in a large bowl of a food processor. Add the parsley, 1 tbsp nigella seeds and the cooled potatoes, and pulse everything together, being careful not to break up the potato chunks too much.
• Heat oven to 200C/180C fan/gas 6. Take the pastry out the fridge and shape the chorizo mix into two long sausages. Put each in the middle of the pastry pieces and brush the edges of the pastry with the beaten egg. Bring the pastry together on one side to enclose the filling and seal by pressing the pastry with a fork. Cut the rolls into 9 pieces each (about 5cm long) and arrange on two baking trays. Brush with egg and scatter over the remaining nigella seeds. Bake for 25-30 mins until golden and cooked through. Leave to cool completely before packing for your picnic.

SPANISH BREAD

Steps:

• If using active-dry yeast, activate the yeast first. Dissolve the yeast in ¼ cup (60 milliliters) of warm water and 1 teaspoon sugar. Let stand for 5 to 10 minutes. If the mixture starts bubbling and increases in volume, the yeast is active and alive. If not, repeat this step with a new packet of yeast.
• If using instant yeast, mix the yeast directly into the flour.
• Weigh or measure out your flour into the bowl of your stand mixer. If using different types of flour, mix well.
• Add in the salt and sugar. Mix on low using the paddle attachment.
• Add in the softened butter and mix on low speed until distributed evenly.
• Add in the instant yeast/activated yeast. Drizzle in the water. Start with 9 tablespoons/135 ml (include the water in the yeast mixture in this if you have activated the yeast.) If the dough is still too dry, slowly drizzle in more water until the dough is well moistened, but not too wet.
• If you have added too much water, add more flour, a tablespoon at a time.
• Cover the bowl and let it rest for at least 30 minutes and up to an hour.
• Change to the hook attachment and knead for 5 minutes (with autolyse) to about 15 minutes (without autolyse.) Then test the dough by pinching a piece and stretching into a square. If you get a window pane, your dough is ready. If not, continue kneading and testing every 5 minutes.
• Once the dough is ready, scrape down and form the dough into a ball. Using the same bowl, cover and set aside for an hour or until it has doubled in size. Set in a warm area if your kitchen is too cold. In winter, I heat the oven quickly (turn on 1 minute at 100°C) and turn off and leave the light on. Then I put the bowl in the oven.
• Or bulk rise in the fridge overnight.
• Same note for the yeast as above.
• Weigh or measure out your flour into the bowl of your stand mixer.
• Add in the salt and sugar. Mix well with a wire whisk.
• Add in the butter, and work into the flour with your fingers. To do so, use your finger tips and rub the flour and butter together.
• Once the butter is incorporated, make a well in the middle and add in the water and yeast. Start with 9 tablespoons/135 ml (include the water in the yeast mixture in this if you have activated the yeast) and mix in with a rubber spatula. If too dry, slowly add in more water a little at a time until you get a shaggy dough.
• Cover with a kitchen towel and set aside to autolyse for at least 30 minutes (up to an hour).
• After the autolyse, turn out the dough onto your work area and knead for 2 to 5 minutes.
• Cover again and set a timer for 30 minutes.
• After 30 minutes, do a series of stretch and folds.
• At this point, you may then continue with the bulk rise. Set the dough aside for an hour or until it has doubled in size. Set in a warm area if your kitchen is too cold. In winter, I heat the oven quickly (turn on 1 minute at 100°C) and turn off and leave the light on. Then I put the bowl in the oven.
• Or bulk rise in the fridge overnight.
• An hour before you will form the rolls, make the filling.
• Melt the butter in a small saucepan. Add the flour and cook for a minute. Add the breadcrumbs, milk, sugar, salt. Continue cooking until a thick paste forms.
• Set aside in a shallow bowl until cool.
• You will need extra breadcrumbs.
• Pre-shape the Spanish bread
• Divide the dough into 12 pcs, roughly 44 grams each. Roll each piece into a ball and set aside. You do this by tucking the dough into the bottom to form a taut ball and then placing the dough on your work surface and roll around by cupping each dough into your palm.
• Place them neatly in a row/rows.
• Once all the dough has been pre-shaped into balls, we will now make the rolls.
• Divide the filling into 12. I usually do this by drawing lines into the filling, kind of like cutting a cake.
• Start with the first ball made, shape it into a flat, inverted triangle using your fingers and the heel of your palm. Get one piece of filling and spread it out into the middle of the triangle, leaving an edge of about a centimetre unfilled. Roll it tightly, starting at the wider end. Pinch the end to ensure it does not unfurl when baked.
• Coat in the breadcrumbs and arrange on your lined baking sheet seam side down, making sure there is space in between as these will still rise. Cover with a dry kitchen towel and let rest until it has puffed up a bit (but not doubled), 30 minutes to 1 hour (depending on how cold your kitchen is.)
• While the rolls are proofing, preheat oven to 375°F/180°C. When the rolls are ready, bake in the oven for 18-20 minutes.

RUSTIC SPANISH BREAD (PAN RUSTICO)

Steps:

• In a medium bowl, whisk together flour and salt and set aside.
• Pour dry yeast into a warm ceramic cup. Heat the water in a pan until it is very warm, but not hot. Pour approximately 4 ounces of water into the cup with yeast and stir with a fork until the yeast is completely dissolved.
• Pour yeast-water mixture and all but 1/2 cup water into a very large mixing bowl. Add flour to bowl gradually, continuously mixing with a wooden spoon until all flour is absorbed, adding the remaining water as needed. The dough should have a smooth texture and form a ball.
• Using a paper towel, coat the inside of a large bowl with olive oil or vegetable shortening. Cover the bowl with a wet dish towel and place in a warm spot in the kitchen. If your kitchen is drafty and cold, allow the dough to rise in the covered bowl in a warm oven (approximately 150 F) with the door open. Let rise for 30 minutes.
• Cover cutting board with a generous amount of flour to prevent dough from sticking. Turn dough out onto the cutting board. Flour hands and knead with heels of hands.
• When the dough has a consistent texture and forms a ball, divide into 3 pieces. Form dough into rounds or oblong shapes. Place on a cookie sheet or baking stone. Allow to rise in a warm place for 10 to 15 minutes. While dough is rising, heat oven to 375 F / 190 C.
• Cut slits in top of loaves just before baking. When the oven is hot, place bread on the center rack and bake for 10 minutes. Remove and brush with beaten egg white. Return to oven and bake for another 15 to 20 minutes. Bread should turn a light golden color.
• Remove from oven and allow to cool on a rack for 10 to 15 minutes. When cool enough to touch, slice with a bread knife and serve.

SPANISH ROLLS

Steps:

• Mix all filling ingredients together.
• Slice the rolls in half horizontally.
• Pull some of the insides out of each half roll to form a hollow.
• (I save these bread pieces for a bread pudding.).
• Fill rolls with cheese by putting a mound of the filling in a bottom and putting the top on top.
• Wrap each roll in a piece of foil, using a sandwich wrap to seal it.
• Bake at 325 degrees for about 45 minutes.
• If you freeze them, allow about an hour for the cooking time, although the time can be adjusted according to how crispy you like them.

SPANISH BREAD

Steps:

• In a mixing bowl place bread flour, sugar, instant yeast and salt. Mix with a wire whisk to incorporate all ingredients. Add egg, vegetable oil, and warm milk then mix with a spatula until rough dough forms.
• Fix mixing bowl in the mixer with dough hook attachment and beat at low-medium setting for 12 minutes or until dough is smooth, elastic and doesn't break when pulled.
• Grease clean counter top or flat surface with a bit of oil and place dough on top to avoid dough sticking. Knead for a couple of seconds then shape it into a ball. Transfer in another greased bowl and coat with thin layer of oil so it will not dry out while rising. Let it rise for 1 hour or until double in size.
• Mix all ingredients in a bowl except the water.
• Mix until well incorporated. Gradually add water to the mixture 1 tbsp at a time until pasty in consistency. Set aside.
• When dough doubled in size you know you achieved a good rise. Lightly press on the dough to release the air/gas inside. Dump the dough on the counter top and roll into a log shape. Cut and using a kitchen scale, weigh 50 grams of dough.
• Roll into a ball shape and flatten using a rolling pin (approx. 2 mm thick). Take1 to 1½ tablespoon of the filling and spread on top of the flatten dough.
• Roll the dough to make a log then lightly pinch the end part of dough to secure. Repeat the process until you finish the dough.
• Dredge with breadcrumbs and shake off excess then arrange in a baking sheet lined with parchment paper (end part sits at the bottom so it won't open up while baking). Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 20mins.
• Preheat oven at 180° C or 356° F 15 minutes before the dough rises.
• Bake spanish bread for 18 to 20 minutes until the top turns golden brown. If you're using two racks, switch the trays after 12 minutes so all the rolls will brown evenly. NOTE: baking time may vary according to oven used.
• Remove from oven and let cool for a few minutes on a tray or rack. Bon Appetit!

SOFT SPANISH BREAD

Steps:

• In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
• Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
• Add warm milk, yeast mixture, egg yolks, and butter to the dry ingredients. Stir until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
• Increase the speed to medium and beat for 2 minutes. Add additional flour as necessary, start with 2 tablespoons and go from there. Continue beating for 5 to 6 minutes until the dough is slightly sticky and elastic, and pulling away from the edge of the bowl. Be careful not to add too much flour.
• Wipe or spray oil on the sides of the bowl then form dough into a ball. Cover with plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See the notes for more information.
• Combine all the ingredients of the filling in a small bowl. Make this just before the dough finishes rising.
• Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Divide the dough into 20 to 24 portions. (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g each. Adjust based on your preference.
• Using a rolling pin, flatten each portion into an oval shape. Spread 1 tablespoon of the filling, then roll it into a log (see video). Lay it in the bread crumbs. Shake off excess then place inside the baking tray greased or lined with a parchment paper. Repeat with all the other portions. Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour.
• Preheat oven at 180c/356f, 15 minutes before the dough rolls finishes rising. Bake the Spanish bread for 18 to 20 minutes until the top turns light brown.

SPANISH BREAD

Steps:

• In a mixing bowl, combine milk and yeast. Let stand for 5 minutes or until foamy. Add the eggs, sugar, oil and salt. Stir everything with a wooden spoon. Add 4 cups of flour, one cup at a time while stirring. The mixture will turn into a shaggy dough.
• Sprinkle just enough of the remaining 1/2 cup of flour and keep stirring until the dough gathers in the center. Turn the dough over on a floured board and knead it until it is smooth and elastic, about 6-10 minutes. As you knead, dust your hands and your board as needed to help with the stickiness. You may need to use up to 1/8 cup of additional flour.
• Shape the dough into a ball and place it a bowl. Cover and let rise for 1 and 1/2 hours, or until the size is doubled. You can make the filling at this point.
• Gently punch the dough down and divide it into 18-20 portions. Using a small rolling pin or your hands, flatten each portion into an oval that is about the size of your hands. Spread about a tablespoon of the filling across the surface of the dough and roll it into a log. Repeat with all the other portions. Arrange the rolls in a large baking tray that is greased or lined with parchment paper. Brush evaporated milk on each of the rolls and dip them in breadcrumbs. Cover them loosely with plastic wrap and let them rise for an hour.
• Preheat the oven to 350 F. Bake the Spanish bread for 15-20 minutes, or until the rolls are lightly golden.
• Heat the butter in a small saucepan until it is bubbly. Add the flour and the breadcrumbs and stir the mixture vigorously with a wire whisk for a few seconds. This is a grainy mixture at this point. Immediately add the milk and keep stirring until the mixture loosens up a bit. Stir for 30 seconds more and turn off heat. Stir in the sugar well until it is incorporated. Set aside to cool. This mixture is a chunky paste.

SPANISH CRUSTY BREAD ROLLS

Steps:

• Mix the yeast in the warm water let sit in a warm place for 10 minutes.
• Add the salt with the flour and sieve into a large bowl.
• Using your fingers, mix in the extra virgin olive oil.
• Slowly pour in the mixed yeast & work the dough with your hands (to a firm dough.
• Place the dough on a flat floured surface . Knead the dough until it becomes firm and elastic.
• Grease the bowl and place the dough inches Cover the bowl with a damp tea towel/cloth and set in a warm place until the dough has doubled in volume.
• Once dough has doubled in size, remove the dough & knead it again on a floured surface, knock back to remove air pockets, until the dough feels smooth.
• Return the dough to a covered bowl and let it rest 10-15 minutes should be sufficient.
• Cut the dough as desired to form rolls or balls and place on greased baking sheet(s). Cut slits in top of bread as desired.
• Let bread raise on baking sheet 30 minutes.
• Place in a very hot oven (450 degrees F) for 30 minutes, or until the tops of the rolls become brown & sound hollow when knocked on the bottom. Remove the bread from baking sheet & allow to cool.

SPANISH TORRIJAS RECIPE

Steps:

• 1. Cut the bread in slices Cut the bread in slices of around one inch or 2.5 centimeters. I recommended using bread from the previous day or even bread that is two or three days old. If the bread is hard, it can soak up more milk. 2. Cut off a few small pieces of fresh lemon and orange peel. 3. Let the bread soak in milkMix the milk with the cinnamon stick and the orange & lemon peel. Afterward soak the slices of bread in the milk and let it rest for around four hours. The longer you soak the bread in the milk the juicier the Torrijas will get. 4. Dip the bread in the eggAfter four hours, take the pieces of bread out of the milk and let them drain for a few minutes. Meanwhile, beat the eggs in a shallow bowl. In the next step dip the bread slices with both sides one by one in the egg. 5. Deep fry the soaked bread slicesHeat up around 1 inch of olive oil in a pan and carefully transfer the soaked bread slices into the oil. I recommend using a spatula and a fork as the bread will be very soft and can break easily. Fry the slices for around two to three minutes on each side until they are brown. 6. Put the bread on a paper towelOnce the bread is done take it out and put it for a few minutes on a paper towel. 7. Dunk the bread in a sugar & cinnamon mixture Mix sugar and cinnamon on a deep plate and dunk the bread slices into it. 8. Enjoy your home-made Spanish Torrijas!

ANDALUSIAN PORK ROLLS

Steps:

• Mix parsley and garlic in small bowl. Place pork between 2 sheets of waxed paper. Using mallet, pound pork to 1/4-inch thickness. Cut each pork cutlet into 5x3-inch rectangle. Top each with 1 ham slice. Sprinkle with parsley mixture. Starting at short end, roll up each cutlet; secure with toothpicks. Dip into egg mixture, then coat with bread crumbs.
• Pour oil into deep medium skillet to depth of 1 inch and heat to 375°F. Add pork rolls and fry until golden and cooked through, about 13 minutes. Drain on paper towels. Cut rolls crosswise into 3/4-inch-wide slices.

SPANISH PAELLA

Steps:

• *Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
• Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
• Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
• Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
• Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
• Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
• Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
• Garnish with fresh parsley and lemon slices. Serve.