This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food.
8 cloves Garlic
chorizo fat + enough neutral oil to make 2 cups
1 tsp. Dijon mustard
2 ea. Eggs
Blend together in a jar with a hand blender until smooth and creamy.
3/4 cups (397g) Milk, lukewarm
3 tbsp. (43g) Butter, softened
1 1/4 to 1 1/2 tsp. Salt, to taste
2 tbsp. (25g) Granulated sugar
1 ea. Large egg, lightly beaten
4 1/2 cups (540g) Bread flour
1 pack Instant yeast
Semolina flour or cornmeal to dust pan
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients (except the semolina) in a mixing bowl.
Knead the dough for about 5 minutes or until it comes away form the bowl.
Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it’s nice and puffy; this will take 1 to 2 hours or so.
Deflate the dough and place on a lightly floured surface. Roll out the dough and use a cookie cutter to make into the desired size and shape. Let rest another 20 minutes while the griddle slowly heats up. Cook on both sides 7-10 minutes low heat. You can finish in the oven if need be. Let cool completely and pry open with a fork.
United Flavors® Sweet Potato Hash Browns
Render chorizo and strain oil to reserve for mayo.
Fry up 1-2 eggs.
Cover with cheese.
Fry the sweet potato hash browns or heat up on the griddle until crispy. You can also bake them.
Build the sandwich with the egg, chorizo, cheese, mayo, and sweet potato hash browns on the homemade English muffins.