Bollos preñaos

Step 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast and ⅓ oz salt in a large bowl. Add 1 ¼ cups lukewarm water and 2 tbsp olive oil and bring together into a shaggy dough.

Step 2: Knead for 10 minutes on a lightly floured surface, until smooth, springy and slightly tacky. Cover and leave in a warm place for about 1 hour, until doubled in size.

Step 3: Knock back the dough and divide it into 8 pieces. Flatten each into an oval about 12 cm long and lay 8 semi-cured chorizo sausages in the middle.

Step 4: Wrap the dough around the sausage and pinch the seams firmly closed, tucking in the ends. A common mistake is leaving a gap: the fat escapes and the roll splits open.

Step 5: Place seam-side down on a lined baking tray, cover loosely and prove for 30 minutes, until puffy. Meanwhile, heat the oven to 400°F.

Step 6: Brush the rolls with 1 egg and bake for 20–25 minutes, until deep golden and hollow-sounding when tapped underneath.

Step 7: Cool on a rack for 10 minutes. Eat warm or at room temperature; they keep for a day wrapped in a cloth and reheat well.