Description
This Chinese Bread filled with a Mexican filling could easily stand in for stromboli. Fusion food? You betcha!
Ingredients
Units
Scale
1 package active dry yeast
2 T sugar
2½ t kosher salt, divided
- 4 c all-purpose flour, plus more for surface
- 1 large russet potato, unpeeled, cut into 1/2” pieces
- 3 T vegetable oil, divided
- 1 pound chorizo, cooked and blotted dry
- 1 lb chopped Hatch green chilies, drained
- 8 oz cheddar, grated (about 2 cups)
- 1 1/2 c thinly sliced scallions
- Your favorite butter for topping
Instructions
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Combine yeast, 2 Tbsp. sugar, 2 tsp. salt, and 2 cups very warm (but not hot) water in a large bowl, whisking to dissolve. Let sit until foamy, about 5 minutes.
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Add 4 cups flour and mix with a wooden spoon until dough comes together in a shaggy ball with only a few dry spots of flour remaining. Cover with plastic wrap and let sit in a warm place until doubled in size, 50–70 minutes.
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Meanwhile, preheat oven to 400°. Toss potato with 1 Tbsp. vegetable oil and remaining ½ tsp. salt on a rimmed baking sheet and roast, tossing once, until potato is golden brown and soft, 15–20 minutes; let cool and then mix in bowl with chorizo mixture.
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While potato is roasting, cook chorizo in a frying pan until fat is rendered and chorizo is a touch crisp. Save grease to brush on dough rounds. Place chorizo in a large bowl and mix in drained chilies, grated cheese, scallions and roasted potato.
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Once dough has doubled in size, gently punch down and transfer to a generously floured surface. Knead, adding more flour a tablespoonful at a time if dough is very sticky, until smooth (dough should be very soft, pliable, and slightly sticky).
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Divide dough in half. Flour surface generously. Cover 1 piece of dough with plastic so that it doesn’t dry out. Roll out the other piece of dough, adding more flour as needed to prevent sticking, to a 13″ round about ¼” thick. Sprinkle with half of chorizo/chile mixture.
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Roll up dough like a jelly roll. Pinch together seam and each end to seal, then gently squeeze and press from the center toward the ends to elongate the roll slightly and even out thickness.
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Starting from one end, coil roll (like a rope) to form a large spiral. Gently flatten spiral with your hand to form a 9″ circle, sprinkling with lightly with more flour to prevent sticking if needed. Cover and repeat with remaining dough
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Heat a 10″ cast-iron skillet over medium. Add 1 Tbsp. vegetable oil, swirling to coat. Carefully place 1 spiral of dough in hot skillet (keep remaining spiral covered) and brush with chorizo glaze. Cover pan with a lid and cook until underside of bread is golden brown, 5–10 minutes. Check carefully as mine got crisp quite fast. I flipped this on to a plate and then placed it back in pan. This was easier than using two spatulas. Brush top with reserved chorizo oil.
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Transfer skillet to 400 degree oven and cook, uncovered, until top is golden brown, 15–18 minutes (tent with foil if top gets too dark). Transfer to a wire rack and let cool about 15 minutes. Repeat with remaining round of dough. Slather with your favorite choice of butter and dive in!
Notes
- Does not include resting time for dough