Bolo do Caco com Chouriço (Madeira Island Bread Stuffed with Chouriço)
Bolo do Caco com Chouriço (Madeira Island Bread Stuffed with Chouriço) is a traditional Portuguese receipe (from the Island of Madeira) for a sausage-roll like dish of the local bread dough with a filling of Chouriço or linguiça sausage. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Madeira Island Bread Stuffed with Chouriço (Bolo do Caco com Chouriço).
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Ingredients:
2kg bread flour
750ml warm water 40 to 46°C, ideally
1/8 tsp sugar
200g mashed white sweet potatoes
1-2/3 tbsp salt
1 1/4 tsp active dry yeast
1kg Chouriço or linguiça sausage
Method:
Combine the yeast, warm water and a generous pinch of sugar in a jug. Set aside for the yeast to activate for 10 minutes.
Turn the yeast mixture into a bowl and add 725g of the flour (reserve the remainder). Mix with a spoon until combined then cover with a cloth and set aside to prove for 1-2 hours.
Whilst the dough is raising boil your sweet potatoes in unsalted water; cook for about 10 to 15 minutes. Mash the sweet potatoes and measure 200g.
Mix the mashed potatoes and salt into the the risen dough. At this point slowly knead in the remaining flour then knead the dough for 5 to 10 minutes by hand.
Bulk prove this dough for 3-6 hours at 24-29°C, or over night for 8-12 hours a 18-24°C.
Prepare your dough to be stuffed with the sausage by dividing out the dough into approximately 200g portions. Shape the dough into a small round shape about 12cm in diameter and let rest for about 10 minutes to relax the gluten.
Cut the sausage in coin shapes about a 6mm thick. (if you prefer you can cut the sausage in very long 6mm thick strips)
Shape the dough into rectangles about 18cm long bye 10cm wide.
Place about 150g of sausage on each piece of dough. Then, with the wide side of the dough closest to you fold the dough over the sausage; just enough to cover the sausage. Next fold the ends of the dough over the end pieces sausage; and finally fold the other wide side of the dough over the sausage. Transfer to a baking tray, setting it seam side down.
Warm up a frying pan over medium-low heat (about 150°C) and place the sausage stuffed dough seam side down in the pan.
Cook on each side for about 5 minutes (for a total cook time in the pan of about 25-30 minutes). If you desire, after you brown each of the sides you can transfer the pan and its contents to an oven pre-heated to 160°C for about 20 minutes to finish cooking.
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