Savoury Breakfast Wreath with Chorizo | Grimm's Fine Foods
 

Savoury Breakfast Wreath with Chorizo

Holiday Breakfast Idea, Christmas Brunch, Breakfast Recipe

With rich homemade bread, flavourful RWA Chorizo and creamy Manchego cheese , this impressive breakfast wreath is a showstopper for breakfast or brunch.

Preparation time: 
25
Cooking time: 
40 Minutes
Servings: 
8
Ingredients: 

Dough:

1 cup (250 mL) 2% milk, warmed
2 tbsp (30 mL) granulated sugar
1 pkg (8 g) active dry yeast
3 cups (750 mL) all-purpose flour (approx.)
1 tsp (5 mL) salt
1/3 cup (75 mL) unsalted butter, softened
2 egg yolks

 

Filling:

3 tbsp (45 mL) olive oil
2 pkg (300 g each) Grimm’s Chorizo Sausage, casing removed
2 tbsp (30 mL) each finely chopped fresh rosemary
2 tbsp (30 mL) each finely chopped fresh parsley
2 cups (500 mL) shredded Manchego cheese
1 egg

Preparation: 
  1. Dough: Combine warm milk, sugar and yeast. Let stand for about 10 minutes or until foamy. Mix together flour and salt.
  2. In large bowl, mix together flour and yeast mixture, butter and egg yolks until shaggy dough starts to form. Dough will be soft (if too sticky, add up to 2 tbsp/30 mL extra flour as needed). Transfer to lightly floured work surface; knead for 8 to 10 minutes or until smooth and elastic.
  3. Place dough in greased bowl. Cover and let rise for 60 to 90 minutes or until doubled in volume.
  4. Filling: Meanwhile, heat oil in large skillet set over medium heat; cook chorizo and rosemary for 8 to 10 minutes or until browned and cooked through. Let cool completely. Stir in parsley.
  5. Preheat oven to 375˚F (190˚C). Line rimless cookie sheet with parchment paper; set aside. Lightly beat together egg and 1 tbsp (15 mL) water.
  6. Transfer dough to lightly floured work surface. Roll out into 17 x 11-inch (43 x 28 cm) inch rectangle, about 1/4-inch (5 mm) thick. Scatter cheese and chorizo over top, leaving 1/2-inch (1 cm) border. Starting from 1 long end, roll up tightly into a log. Pinch ends of log and seal together to form a ring. Transfer to cookie sheet.
  7. Without cutting all the way through and keeping ring intact, make 12 cuts into ring at 1-inch (2.5 cm) intervals, starting from outer edge. Gently pull and twist cut pieces to reveal pinwheel filling.
  8. Cover dough and let stand for 45 to 60 minutes or until doubled in size. Bake for 20 to 30 minutes or until golden brown.

Tip: Substitute aged Cheddar or Gouda for Manchego cheese.   

Product(s) used: 

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Savoury Breakfast Wreath with Chorizo

Holiday Breakfast Idea, Christmas Brunch, Breakfast Recipe
Preparation time:
25
Cooking time:
40 Minutes
Servings:
8
Product(s) used:
Chorizo Sausage
Description:

With rich homemade bread, flavourful RWA Chorizo and creamy Manchego cheese , this impressive breakfast wreath is a showstopper for breakfast or brunch.

Preparation:
  1. Dough: Combine warm milk, sugar and yeast. Let stand for about 10 minutes or until foamy. Mix together flour and salt.
  2. In large bowl, mix together flour and yeast mixture, butter and egg yolks until shaggy dough starts to form. Dough will be soft (if too sticky, add up to 2 tbsp/30 mL extra flour as needed). Transfer to lightly floured work surface; knead for 8 to 10 minutes or until smooth and elastic.
  3. Place dough in greased bowl. Cover and let rise for 60 to 90 minutes or until doubled in volume.
  4. Filling: Meanwhile, heat oil in large skillet set over medium heat; cook chorizo and rosemary for 8 to 10 minutes or until browned and cooked through. Let cool completely. Stir in parsley.
  5. Preheat oven to 375˚F (190˚C). Line rimless cookie sheet with parchment paper; set aside. Lightly beat together egg and 1 tbsp (15 mL) water.
  6. Transfer dough to lightly floured work surface. Roll out into 17 x 11-inch (43 x 28 cm) inch rectangle, about 1/4-inch (5 mm) thick. Scatter cheese and chorizo over top, leaving 1/2-inch (1 cm) border. Starting from 1 long end, roll up tightly into a log. Pinch ends of log and seal together to form a ring. Transfer to cookie sheet.
  7. Without cutting all the way through and keeping ring intact, make 12 cuts into ring at 1-inch (2.5 cm) intervals, starting from outer edge. Gently pull and twist cut pieces to reveal pinwheel filling.
  8. Cover dough and let stand for 45 to 60 minutes or until doubled in size. Bake for 20 to 30 minutes or until golden brown.

Tip: Substitute aged Cheddar or Gouda for Manchego cheese.