Go Back
Bollo Preñao

Bollo Preñao Recipe: 5 Secrets to the Perfect it

If you have ever visited Asturias, you have likely encountered the famous bollo preñao. This chorizo-filled bread roll is a staple at traditional espichas, where cider and local delicacies take center stage. I have enjoyed this dish many times, and I can tell you that the best versions always have a few key secrets. This guide will share my experience and five essential tips to help you make the perfect bollo preñao at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 6

Ingredients
  

For the Dough:

  • 500 g (4 cups) All-purpose flour
  • 10 g (2 tsps) Salt
  • 7 g (1 packet) Dry yeast or 25g fresh yeast
  • 250 ml (1 cup) Warm water
  • 30 ml (2 tbps) Extra virgin olive oil
  • 1 tsp Sugar (to activate the yeast)

For the Filling:

  • 6 Fresh Asturian chorizos (or cured Spanish chorizo)
  • 250 ml (1 cup) Asturian cider (optional, for cooking the chorizo)

For Brushing:

  • 1 Egg yolk (for a golden crust)

Instructions
 

  • Prepare the Dough:
    In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until it becomes foamy.
    In a large mixing bowl, combine the flour and salt.
    Add the yeast mixture and olive oil to the flour. Mix until a dough forms.
    Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
    Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
  • Prepare the Chorizo (Optional: Cook It in Cider):
    If using fresh chorizo, you can cook it in cider for 15 minutes to enhance the flavor. This step is optional but highly recommended.
    Let the chorizo cool before placing it inside the dough.
  • Assemble the Bollos Preñaos:
    Once the dough has risen, punch it down and divide it into 6 equal portions.
    Flatten each portion into an oval shape and place a chorizo in the center.
    Wrap the dough around the chorizo, sealing the edges to prevent juices from leaking.
    Place the rolls on a baking sheet lined with parchment paper.
  • Bake to Perfection:
    Preheat the oven to 200°C (390°F).
    Brush each roll with beaten egg yolk for a golden, glossy finish.
    Bake for 15-20 minutes, or until golden brown and fully cooked.

Notes

Serving & Storage

  • Serve warm with a glass of Asturian cider for an authentic experience.
  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • Reheat in the oven at 180°C (350°F) for 5-7 minutes to restore freshness.
  • Freeze for up to 3 months and thaw before reheating.
Keyword Asturian Recipe