Hornazo De Salamanca ~ Spanish Easter Bread Stuffed with Sausages & Eggs
Prep time: 3 hours (incl proofing time) | Bake time: 30 mins | Yield: 1 large loaf / 9 single servings
For the bread:
- 1-1/4 cups lukewarm water
- 2-1/4 teaspoons (7 grams) instant yeast
- 1/4 teaspoon sugar
- 3-1/4 cups (380 grams) all-purpose flour (maida)
- 1-1/2 teaspoons coarse sea salt (substitute with 1 teaspoon of regular table salt)
For the stuffing:
- 2 tablespoons oil
- 200 grams bacon
- 200 grams chorizo (I used 2 links of Goan chorizo) * see notes
- 2 hard boiled eggs * see notes
For the egg wash:
- 1 egg, lightly beaten
- 1 tablespoon water
1. Mix 1/4 cup of the lukewarm water with the yeast and the sugar and leave it in a warm place till it froths, for about 10 minutes. If the mixture has not frothed, discard it and repeat the process with some new/good quality yeast.
2. Mix the flour and salt in a large bowl and when the yeast is ready, add it to the flour. Add the rest of the warm water in parts and mix everything till combined – the dough will be very sticky. Turn it out on a well floured surface and knead/stretch using the heel of your palm for about 10 minutes till the dough is nice and smooth.
3. Place the dough in a well greased bowl and turn it over a couple of times till covered in oil completely. Cover the bowl with a towel and keep it in a warm place until it doubles in volume – It took me about 2 hours for the dough to double.
3. In the meanwhile prepare the stuffing. In a non stick skillet saute the bacon first till golden on both sides, remove onto a plate – and reserve the fat that gets released from the bacon. Next, saute the chorizo in the same fat till golden and remove. Once cool, cut the chorizo into 1-1/2 cm slices. Hard boil the eggs and once they cool completely, cut them into thin slices.
4. Once the dough has doubled in volume cut out a strip of dough to be used for the lattice (criss cross strips on top of the bread) and divide the rest of the dough into two equal parts using a knife or a dough scraper. Punch down each part lightly to release the air trapped during the rising period.
5. Take one portion of the dough and roll it into a rectangle of approx 20cm x 30cm and place it on a baking tray lined with parchment.
6. Brush the reserved bacon fat over the surface and place the fried bacon slices leaving a 2 cm gap on all sides. Next, place the chorizo slices and finally the sliced hard boiled eggs.
7. Cover it with the remaining dough that has been rolled out into the same size. Lightly pinch the edges to seal properly.
8. Now roll out the reserved strip of dough into a rectangle and cut out thin strips out of it and place them in a criss cross manner over the hornazo. Cover with a cloth and leave it for another 30-35 minutes till it rises in volume
9. Preheat oven to 200 degrees C and brush the hornazo lightly with the prepared egg wash and bake for 30-35 mins or until golden on top. The bread is done if it sounds hollow when tapped lightly on the surface.
10. Remove, cool completely before you slice it (or it will crumble). The bread will seem very hard from the outside but once it cools down it will be nice and spongy inside with a slightly hard crust.
1. You can use any kind of chorizo (pork sausages) for this recipe. I just used the Goan ones as I had some. In Dubai you can find chorizo at Waitrose Supermarket (Dubai Mall), Spinneys and West Zone Supermarket
2. You can make this bread all year round with any stuffing of your choice – minced meat, salami, cocktail sausages, scrambled eggs – you don’t have to stick to pork sausages.
3. To hard boil eggs just place them in a pan wide enough to comfortably accommodate them (without dashing each other). Add enough water to cover them and bring it to a boil. Let the eggs cook for 12 minutes in the boiling water, then remove them and place in a bowl of room temperature until cool enough to handle. Shell them and use as required.
Recipe adapted from weareneverfull
Links are also updated after each event on the BreadBakers home page.We take turns hosting each month and choosing the theme/ingredient. This month Camilla at Culinary Adventures with Camilla has chosen breads from around the world that are traditional for Easter, Passover or Springtime.If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at firstname.lastname@example.org.
Here’s our International Easter/Passover/Spring Bread Basket, in alphabetical order…
- Bacci Bread by A Day in the Life on the Farm
- Casatiello by Culinary Adventures with Camilla
- Choereg – Armenian Easter Bread by Chef Mireille’s East West Realm
- Colomba Pasquale (Easter Dove Bread) by Cook’s Hideout
- Cornish Saffron Easter Bread by Pastry Chef Online
- Folar (Portuguese Easter Bread) by Passion Kneaded
- Hot Cross Buns by En la Cocina de Caro
- Hornazo De Salamanca – Spanish Easter Bread by Ruchik Randhap
- Hungarian Egg Twist by Hostess at Heart
- Hungarian White Bread by Magnolia Days
- Individual Braided Easter Bread by Hezzi-D’s Books and Cooks
- Italian Easter Bread by La Cocina de Aisha
- Lambropsomo – Greek Easter Bread by Spice Roots
- Lithuanian Easter Raisin Bread by My Catholic Kitchen
- Matzo by A Shaggy Dough Story
- Mennonite Paska by Food Lust People Love
- Pääsiäisleipä – Finnish Easter Bread by Bakers and Best
- Pane di Pasqua – Italian Easter Bread Wreath by Karen’s Kitchen Stories
- Polish Bobka Easter Bread by Seduction in the Kitchen
- Russian Kulich by That’s My Home
- Springtime Sweet Bread by Cooking club
- Strawberry Fritters by Cindy’s Recipes and Writings
- Tsoureki (Greek Easter Bread) by Simply Veggies