Choripán in Marraqueta

By: Francisca Alcalde

Choripán in Marraqueta
cuisine icon Cooking Technique
Air Frying, Baking
cuisine icon Keywords
4 servings, 500 g, 7 g, air frying, baking, chilean, flour, granulated yeast, instant vortex, longaniza sausages, national holidays, salt, sugar, warm water

serving icon Servings
4 Servings
Ingredients
  • Longaniza Sausages
  • 4 cups flour, 500 g
  • 2½ tsp granulated yeast, 7 g
  • 1 tsp sugar
  • 2 tsp salt
  • 2½ cups (600 ml) warm water
Instructions
  • Put the flour in a bowl. Make a hole in the center and add the yeast and sugar. Spread the salt around the edges and add a little warm water over the yeast. Cover and let proof for 15 minutes.
  • Start kneading, adding a maximum of 2 ½ cups (600 cc) of water (it will depend on the kneading and the type of flour). Knead until you have a soft and elastic dough.
  • Spray the bowl with olive oil and put the dough inside. Let double in size covered, ideally in a warm place, for about 15 minutes.
  • Divide the dough into equal parts and form balls. Cover again and let rest for 15 minutes. Then join two balls, roll out carefully, and with a stick (it can be the handle of a wooden spoon), divide in two, giving it the shape of a marraqueta.
  • On the Instant Vortex control panel, press Bake, then set time to 16 Minutes and temperature to 355˚F (180˚C). Press Start.
  • Once Add Food appears on the display, add the bread. Close the tray and let cook. Once finished, remove and set aside.
  • For the sausages, make about three or four cuts (depending on the size of the sausage).
  • On the Instant Vortex control panel, press Air Fry and then set time to 10 Minutes and temperature to 390ºF (200ºC). Press Start.
  • Once Add Food appears on the display, add the sausages. Close the tray and let cook. When prompted, turn and wait for them to finish cooking.
  • Serve with marraquetas and pebre.
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