Salamanca Hornazo

Ingredients for the dough (for about 6-8 people)

500 gr. flour
200 ml. water
100 ml. white wine
50 ml. olive oil
1 egg
25 gr. lard
25 gr. fresh yeast
5 gr. sugar (a teaspoon)
10 gr. salt (two teaspoons)
1/8 of teaspoon of yellow dye
Filling ingredients

300-400 gr. sausage
300-400 gr. fillets marinated pork (or bacon)
3 boiled eggs

First prepare the dough into two steps:

Mix in a bowl with a fork 300 gr. flour with 200 ml. of water, 100 ml. white wine, 25 gr. fresh yeast, the 5 gr. sugar and coloring. Cover with plastic wrap and let stand in refrigerator 2-3 hours.
Added to the mixture the remainder of the flour (200 gr.), 50 ml. olive oil, 25 g. of melted lard, one beaten egg, 10 gr. salt. Mix helping a fork and finish kneading by hand for several minutes. We put the dough in a bowl that we will cover with plastic wrap and let stand 1 to 2 hours in refrigerator.
Once the dough is ready when stretched and split it into two with one each roller until it with a thickness of about 3mm. Enough to cover a tray of about 30 × 40 cm.

We have the first layer on a baking sheet on it over the filling and the second layer of dough.

We closed up the rims, we spread the top layer surface with beaten egg and prick in several places with a fork to release air to cook and not be hollow inside.

We put the tray in a preheated oven at 200 ° C in the lower third of oven, heat up and down for about 30 minutes.

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