Paprika rolls (Ochios de paprika)

Category: Bakery products
Kitchen: spanish
Paprika rolls (Ochios de paprika)


premium wheat flour 550 g
eggs 1 PC.
salt 1 tsp
sugar 1 tsp
fresh pressed yeast 20 g
water 250 g
olive oil 125 g
paprika, oil and coarse salt for finishing

Cooking method

Paprika rolls (Ochios de paprika)
Dough. Add 70 g of warm boiled water to 100 g of flour, in which sugar and yeast have been dissolved. Knead the dough and leave until it doubles in volume, covering the bowl with a napkin.
Paprika rolls (Ochios de paprika)
Depending on the ambient temperature, the dough can be ready in about 40-60 minutes.
Paprika rolls (Ochios de paprika)
For further kneading the dough you can use a mixer or bread maker. Add the remaining flour and water, extra virgin olive oil, lightly beaten egg, dough and salt to the bucket of the bread machine. We set the kneading program, if you do not have a bread maker or mixer, knead the dough with your hands.
Paprika rolls (Ochios de paprika)
Dough at the end of the program.
Paprika rolls (Ochios de paprika)
Transfer the dough to a greased bowl, cover with plastic wrap, and ferment until doubled.
Paprika rolls (Ochios de paprika)
The dough was ready in 1 hour and 10 minutes.
Paprika rolls (Ochios de paprika)
Knead the dough and shape the dough pieces into a round shape, weighing 50 g each.
Paprika rolls (Ochios de paprika)
Leave for proofing, covered with a hood from airing.
Paprika rolls (Ochios de paprika)
For finishing, mix equal parts butter and paprika, brush on dough pieces and sprinkle with coarse salt (slightly in the center).
Paprika rolls (Ochios de paprika)
Place the baking sheet in a preheated oven and bake at 190 C for about 20-25 minutes, until tender.
Paprika rolls (Ochios de paprika)
In the middle of baking, you can cover the buns with a sheet of baking parchment or foil to prevent the paprika from burning.
Paprika rolls (Ochios de paprika)
Chill the buns and serve, traditionally with blood sausage, accompanied by good wine.
Paprika rolls (Ochios de paprika)
Various cheeses and sausages also work well with buns.

The dish is designed for

18 pcs.


According to the recipe of Maria (Spain), a baker from a family of bakers, in the fourth generation. Thanks to the author!
Ochios rolls are typical of the La Loma area, as well as Baeza, Jaén and Ubeda.
The name comes from the eighth part of the dough left by the baker from the common bread dough and enriched with olive oil. In some areas, buns are greased with paprika and sprinkled with salt, in others, paprika is not used, but simply greased with a beaten egg and sprinkled with sugar, sometimes anise is added. Ochios sweet buns are prepared in the same way, but additionally enrich the dough with yolks and milk. Salty rolls are usually served with black pudding, blood sausage, ham, butter, cheese. Sweet buns are served with chocolate.

Well, the eyes run up from the recipes. Here's another beauty and deliciousness! Class! Very, very!
Volgas, thanks for stopping by!
The buns are interesting in that paprika acts as a seasoning, and not as a component of the main taste, which, in fact, is in harmony with the filling and accompaniment recommended for them.

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