10 oz. Chorizo
2 tsp. active dry Yeast
1 cup Tepid water
2 tsp. Sugar
1 tbsp. Olive oil, plus extra to grease
3 3/4 cups strong white Flour
1 tsp. Salt
Activate the yeast by mixing it with the just-warm water and sugar. Leave to stand for 10 minutes
Place the flour and salt in a large mixing bowl, add the yeast mixture and mix. Transfer the dough to a floured work surface and knead it for 10 minutes, by which time the dough should be smooth and pliable
Place the dough in an oiled bowl, cover with cling film and leave in a warm place for 1–2 hours, until doubled in size
Preheat the oven to 450ºF. Dust a baking sheet with flour
Divide the dough into 4 pieces and cut the chorizo into 12 long pieces. On a floured surface, stretch each piece of dough into a square, then lie 3 slices of the chorizo so that they are slightly overlapping each other. Fold that edge over the chorizo then fold the dough over once more and then again, enclosing the sausage. Place the rolls on the baking sheet
Slide the baking sheet into the oven and cook the dough for 15–20 minutes, until lightly golden.
Eat while piping hot.