Chorizo and Fennel Seed Rolls


Preparation info

  • Makes


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

We ate this bread in Avila, the pulse-growing region north-west of Madrid. Serve the rolls with a salad of cucumber, tomato, onion and olives.


  • 1 quantity of Morito Rolls dough
  • 2 tablespoons olive oil, plus extra for the baking sheets


After the dough has proved in the fridge, heat the olive oil over a medium heat and fry the chorizo pieces until they begin to crisp and caramelise. Remove from the heat and leave to cool slightly, then add to the dough, along with the oil in the pan and the crushed fennel seeds. Knead for 2–3 minutes; the dough will become a lovely pink colour.

Pinch off pieces of dough just larger tha