Hornazo – Spanish Easter bread
Hornazo is a Spanish Easter bread eaten on Lunnes de Aguas (Easter Monday), this one is stuffed with egg, chorizo and bacon.
- Makes : 6 - 8 |
- Difficulty: moderate
- Prep Time : 3:0 hours |
- Cook Time : 35 mins
1 tsp (5 ml) salt
10 g dried yeast
130 g butter
2 C (500 ml) water
1 egg, whisked
1 egg yolk whisked with 2 tsp water, to glaze
300 g chorizo, kept whole and cooked with the outer skin removed
3-4 medium to hard-boiled eggs, whole and shell removed
Combine all of the dry ingredients.
Heat the water and the butter to just luke warm.
Combine all of the ingredients to form a soft dough. You can do this in the bowl of a stand mixer with a dough hook or by hand. Once the dough has come together, knead until smooth and elastic (10-12 minutes).
Place the dough in a lightly greased bowl, and cover with plastic wrap. Leave to rise until doubled in size (about 1 hour).
Preheat the oven 200 °C.
Degas or knock down the dough and work for 3 minutes until smooth.
On a floured surface, shape the dough by hand into a rectangle approximately 15×40 cm.
Use a little water to brush the outside edges of the dough. Starting from the narrower width side, lay the chorizo, bacon rashers and egg in three straight rows to about halfway along the length of the dough. Leave a 2 cm gap at the edges and between each of the rows.
Fold the remaining dough over the top of the chorizo, bacon and egg rows and press the dough down between the rows to separate each ingredient. Press down on the edges of the dough to seal.
Transfer the loaf to a greased or lined baking tray. Cover and leave to prove until doubled in size.
Brush with the egg wash and bake for approximately 35 minutes.
Remove from the oven and allow to cool before serving.