How to make: Chorizo and onion brioche

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Dish Deconstructed: How to make a chorizo and onion brioche

In this edition of The Morning Advertiser’s (MA) Dish Deconstructed series, we’ve looked at how to create a chorizo and onion brioche from award-winning gastropub the Rising Sun.

The 200-year-old Truro pub, which has been run by Tom and Kate Hannon for the past eight years, is more than 200 years old and has won a number of accolades, including Best Sustainable Pub at the Great British Pub Awards (GBPA) 2023.

Here, chef-patron Tom Hannon details how to make the Top 50 Gastropub’s chorizo and onion brioche, which pairs well with a hearty stew or casserole and also works well as a starter.

Chorizo and onion brioche:

Ingredients:

Dough

  • 300g Strong bread flour
  • 150g butter, room temperature
  • 25g caster sugar
  • 10g fresh yeast
  • 3 medium eggs
  • 6g salt

Onion Compôte

  • 1 tbsp rapeseed oil (or veg oil)
  • 2 medium onions, sliced
  • 130g Chorizo, sliced (into matchsticks)
  • 10 Sprigs thyme, leaves only
  • 50g Parmesan, grated

Egg Wash

  • 1 medium egg
  • Splash of milk

Method:

  • Take all dry ingredients for the dough and mix together using an electric mixer
  • Once the dry ingredients are combined, add the eggs, mix until combined then add the butter
  • Once the dough has come together remove the bowl from the mixer and cover with a damp cloth
  • Leave to rest in the fridge for 5 hours
  • Sweat off the sliced onion, chorizo and thyme on a medium heat in the rapeseed oil, constantly stirring, until the onions are soft and a light golden brown in colour
  • Remove from the pan and place on kitchen paper to drain excess oil
  • Remove the dough from the bowl and roll out flat, to approx. 5mm thickness
  • Sprinkle the onion compôte mix evenly over the surface and add the grated parmesan on top
  • Roll the dough up into a sausage (think jam roly poly) and cut into approx. 5cm slices.
  • Place the portions into greased circular dress rings / moulds so you can see the swirl of the onion compote on top.
  • Egg wash the tops
  • Place them on a baking tray and cover with a damp cloth
  • Keep them in a warm dry place until the dough has doubled in height (when in dress rings), or doubled in size if making a loaf
  • Bake at 160˚c for 16 minutes

To take part in The MA's Dish Deconstructed series please contact rebecca.weller@wrbm.com. Check out the previous Dish Deconstructed here.