The Extremaduran Hornazos are sweet buns that are made during Holy Week. These are characterized by the main ingredient containing in the center. This dessert combines the sweet part of the bun with the salty part of the egg. Although, like any typical recipe, in each town and in each house they have their own recipe, however, on this occasion, we offer you a classic recipe of Extremaduran hornazos that will like you thanks to spongy, aroma and flavor. If you want to learn how to make Extremaduran Hornazos, with photos of the step by step and in detail explained, you have reached the appropriate place. Follow reading in recipes and learn how to do easy extreme hornazos. Lets go there!
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| Ingredients to make Extremaduran Hornazos: |
| For the preferment :: 50 grams of strength flour 50 milliliters of water 1 gram of fresh yeast | For the dough :: 100 milliliters of soft olive oil 1 orange (your skin) 100 milliliters of water 25 milliliters of anise 450 grams of strength flour 1 egg l 75 grams of sugar 1 orange ( its juice) 1 pinch of salt 1 lemon (its zest) 10 grams of fresh yeast 4 cooked eggs 1 beaten egg 1 tablespoon of sugar to sprinkle |
| ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for children, |
Ingredients to make Extremaduran Hornazos:
1. To start with the recipe for Extremaduran, first prepare a preferred. To do this, slightly temperate the 50 ml of water and dissolve the gram of fresh yeast. Then add the yeast dissolved with the water and the 50 g of flour, mix well with some rods. Cover with film paper and let 3 hours stand in a warm place and without air stream.
2. While those 3 hours pass, in a pan put the olive oil along with the skin of the orange to the fire, once the orange skin begins to toast, remove from the heat and let it cool completely.
3. Then put the water with the anise in a saucepan and heat over low heat for 5 minutes. Let it cool.
4. After the 3 hours of preferred fermentation, put half of the strength flour, the pinch of salt, the sugar, the half orange juice and the preferment in a bowl. Preferably knead with a kneader and with the hook to knead until a ball is formed.
5. Heat a bit of the water we had reserved with anise. Slightly temperate the water, not much more, and dissolve the yeast in it.
6. Add the dissolved yeast, the other half of the flour, the rest of the water with anise and the lemon zest. I knead for about 13 minutes, until there is no other dough on the wall of the bowl and you have a mass for the bright and elastic extreme horna.
7. Flour a work surface and ends up kneading with your hands. Add a little more flour if necessary, leaving a very elastic dough, but does not stick in the hands.
8. Cut the dough into 4 equal portions, one of them smaller. Then, with a floured roller, flattened the 4 portions forming a circle of 1 cm thick.
9. In the center of each sweet hornazo add a cooked egg. Then, cut small strips of the smallest ball and cross the eggs with two strips, crush the ends of the dough a little so that they are stuck.
10. Fodo a tray with baking paper and deposits in it the Extremaduran hornazos. Then, cover with a kitchen cloth and let stand in a warm place and without air currents for 2 hours.
11. past the rest time, preheat the oven to 180 ºC. Then beat the egg and brush the Extremaduran hornazos with him. Also, sprinkle with sugar. Bake with heat up and down 180 ºC for 20-30 minutes until golden and cooked. If they are brown too soon, it covers with aluminum foil.
12. Let cool in a grid once cooked. They are better just made, but if you have hornazos, wrap on film paper so that the next day you are still tender and you can enjoy your rich Extremaduran hornazos. Cheer up to make them at home and tell us the result! I hope you liked the recipe and invite you to visit my blog target = _blank relic = NOFOLOW CLASS = OUTBOUNDCAKES FOR YOU.
