Undo yeast in a little warm water (when it is said temperate means temperate) and a pinch of salt.
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| Ingredients to make bollu preñau: |
| 500 gr. wheat flour 40 gr. of pressed yeast (from bakery) un glass and a half of water salt 5 or 6 Asturian sausages (smoked) 5 or 6 slices of integrated bacon (for the fine beicon) 1 or 2 egg yolks eggs egg |
Ingredients to make bollu preñau:
2. With the flour a lot of pile is done, the center opens and adds the dissolution of the yeast and the rest of the water.
3. With a spoon or with the hands it is removed to the disappearance of the liquid.
4. In the case of being hard, some more water is added, and, a little flour if it is very soft.
5. It works with floured hands to form a firm and elastic dough, to which we will shape bun (ball) and sprinkle it with flour.
6. It is made of cuts (in the form of a cross, eg.), And it is allowed to ferment about three quarters of an hour; Capadita with a clean cloth and near a heat source, such as kitchen.
7. When the volume folded, the cuts have disappeared or when the dough goes up with one finger, it is time to use it.
8. We proceed to cut the sausages in half or not, depending on the desired size of the preñao bollu (smaller matches, larger whole).
9. We wrap each piece or sausage with a bacon slice (beicon).
10. We proceed to work the dough slightly and separate small buns from it, so that in the center we will lock the sausage bacon (currently the trend is to eliminate the bacon, for that of cholesterol and save money); So until ending sausages and dough.
11. We paint the surface with egg yolk.
12. In a preheated oven at high average temperature (190-200º) we introduce the buns on the tray (greased and floured).
13. In the center of the oven to cook.
14. In the first quarter of an hour of cooking we do not occur to us to open the door or for the most remote, since the dough would be tight.
15. After these 15 minutes, we lower the oven to 180ºC. The minimum cooking time is 30 minutes.
16. When I take a beautiful golden color and bread appearance, Bollu will have come to an end.
17. Note: Bollu Preñao is a symbol of Asturian pilgrimages and parties, it is impossible to understand a Prao party without this product and Sidrina (natural cider).
18. In the background it is still a panechillo inside whose chorizo ​​has been cooked (a history of the snack), but the dough has been taking part of the fat of the sausage that gives it a special flavor.
19. In some places, such as Oviedo, they have a special day to eat this product: Field Tuesday; In others it is done with scanning or dressed wheat flour (myococum triticum), corn, wrapped in berza leaf …
