Remove the gut from the chorizos and crumble with your hands and cook over low heat in a fat-free frying pan during 20 minutes. Place in a strainer and let the grease drain. Set aside on absorbent paper until use.
In a bowl make a crown with the flour, place the shredded yeast with sugar and a cup of warm water, mix and allow blocked 15 minutes in a warm place. Stir in the salt outside the crown, add a cup of warm water, melted fat, ground black pepper and chopped fresh rosemary.
Join the ingredients and add the peppers in chunks and the chorizo pulp. Knead until smooth and homogeneous dough is achieved. Sprinkle with extra flour, cover and let the dough rest until it doubles its volume. Separate the bun into four parts, knead again and give the desired shape.
Place on an oiled oven plate and cover with a plastic bag, let levar 30 minutes, make a cross cut above these. Preheat the oven to 180o and cook the breads until lightly browned.
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