Pão Com Chouriço Recipe

Activate yeast

Combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast in a small bowl. Stir and let sit 5–10 minutes until foamy.

In a large mixing bowl combine mashed potato, softened butter, and egg. Mix until smooth. Add the foamy yeast mixture and stir to combine.

Add 3 cups of the flour and the salt to the wet mixture and stir until a shaggy dough forms. Turn onto a lightly floured surface and gradually add remaining flour, kneading until a smooth, elastic dough forms, about 8–10 minutes. Dough should be slightly tacky but not sticky.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

While the dough is rising, heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, 4–5 minutes.

Add the chopped chorizo and cook, stirring, until it releases its fat and becomes slightly crisp at the edges, about 4–5 minutes. Add the minced garlic, smoked paprika, and black pepper and cook 30–45 seconds until fragrant. Remove from heat and transfer filling to a bowl to cool to room temperature. Drain any excess fat if necessary (reserve a teaspoon to brush dough if desired).

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking tray.

After the dough has doubled, punch it down and turn it onto a lightly floured surface. Divide the dough into 8 equal portions (for individual rolls) or keep whole for a single loaf (adjust bake time). For 8 rolls, shape each portion into a flat oval about 5 inches long.

Place about 1.5 tablespoons of the cooled chouriço mixture in the center of each oval, leaving a 1/2-inch border. Fold dough over the filling and pinch edges tightly to seal, shaping into a smooth oval or round bun. Ensure seams are well sealed to prevent leaking.

Place filled buns seam-side down on the prepared baking sheet, spaced 1 inch apart. Cover loosely with plastic or a towel and let rest for 20–30 minutes until slightly puffy.

Whisk the egg and 1 teaspoon water to make an egg wash. Brush the tops of the buns lightly with egg wash.

Bake at 375°F (190°C) for 18–22 minutes (for rolls) until golden brown and cooked through. If baking a single loaf, bake 30–35 minutes. Internal temperature should be about 190°F (88°C) for tender crumb.

While the bread bakes, soften 4 tablespoons of butter in a small saucepan or microwave until melted. Whisk in smoked paprika, sweet paprika, kosher salt, and chopped parsley until combined.

When the bread comes out of the oven, immediately brush the tops generously with the warm paprika butter so it soaks into the crust and imparts color and flavor.

Cool on a wire rack for 10–15 minutes before serving warm. Serve additional paprika butter on the side if desired.