Boroña is a very old bread from the Principality of Asturias and consumed by royalty in ancient times. It is made based on a mixture of wheat flour and cornmeal or millet. There are two ways to prepare boron or borona: filled with meats or sausages, or without filling. The stuffed version is known pregnant boron and it is the recipe that we bring you this time in recipes. Do not miss the opportunity to prepare this delicious homemade bread and discover all the steps and ingredients you need to bake it. We show you how to make Asturian Boroña in the most delicious, warm and homely way. Perfect to share with yours!
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make Asturian Boroña: |
| 1 chorizo 300 grams of cornmeal (2½ cups) 200 grams of wheat flour 2 glasses of water 60 milliliters of extra virgin olive oil 1 on dry yeast of baker 1 morcilla 1 bacon |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Asturian Boroña:
1. Pour the liquid ingredients into a container (warm water and oil). Then, see a mixture of the two flours little by little; Remove and add salt. Finally, add the yeast and start working the dough with which you will prepare the traditional boron. If you want, you can use a kneading machine with a kneading program of 10 to 15 minutes, or kneaded by 10 minutes.
2. Take out the dough and cover it with a clean cloth to let it rest for an hour in a dry place and without air currents.
3. After this time, the dough returns to work for a couple of minutes and mold it by making a hole in the central part. This is where you will put the sausages and meat.
4. You can close and leave the dough covered totally so that it stays like a loaf of bread, or leave it open to see the ingredients. In this case we have left it open. Put the oven to preheat 200 ° C.
Trick: If you wish, you can also leave the Asturian boron without filling.
5. Once you have filled it to your liking, close the edges a little. Wrap the boron bread with aluminum foil to medium height so that it is well cooked. Berza leaves are also used in this step. Bread for 180 ° C at medium height for an hour. Stay attentive because each oven is different and may need less or more time.
6. After cooking time, check if the dough is made with a stick to see if it is tender inside. If more time is needed, regréalo in the oven and leave it for 30 more minutes. When it is ready, take out the Asturian boron and serve it. The result is a bread consistent with that meat that has released its oils and aromas to spread bread. To enjoy!
