Salamancas hornazo is a mass of bread stuffed with typical sausages of the region. It is a very complete recipe, so you can prepare for dinner, accompanied by a salad or a snack, as well as you can enjoy as a lid. This time, in recipes, we are going to prepare a Salamanca hornaz and hard eggs inside a bread dough. Anyway, there are many variants of this recipe according to the area in which it is prepared, so you can make it different by changing an ingredient you prefer not to use. Discover how to make Hornazo de Salamanca and you will see that it will be a delight that will be worth it!
 6 Diners |  1h 30m |  Medium |  Diverse |
| Ingredients to make Hornazo de Salamanca: |
| For bread dough: 300 grams of strength flour 40 milliliters of white wine 60 milliliters of temperate water 35 grams of lard at room temperature 2 tablespoons of olive oil 25 grams of bakery yeast 1 tablespoon of sweet paprika 1 pinch of salt 1 egg | For filling: 100 grams of chorizo 6 adobado loin fillets 100 grams of Iberian ham or serrano 2 hard eggs 1 egg to paint the mass |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make Hornazo de Salamanca:
1. Place the flour in a large bowl, make a hole in the center and put all the ingredients for the dough. With the hands sees all the ingredients mixing little to form a homogeneous ball.
2. forms a ball with the dough and let it stand in the bowl covered with a rag for 30 minutes.
3. past this time, part of the dough in two parts.
4. Sprinkle the surface with flour and, with the help of a roller, see the mass of the Salamanca hornazo. It can be elongated or round. Once the pieces of dough are well stretched, place them in an oven source.
5. Above the dough put the sangs of sausage and cover with them the whole dough without reaching the edges to close it. Add the marinated loin pieces.
6. Add the serrano ham slices. Cut the hard eggs into slices and replace them with the sausage.
7. Put the second layer of dough on top and, if left over, slide it. Close the edges by pressing with your fingers. Click all the hornazo with a fork. Beat the egg and, with a kitchen brush, paint the entire base of the dough. Preheat the oven to 200 ºC, put tray and let it bake until brown, for approximately 30 minutes. Your authentic Hornazo de Salamanca will be ready to serve!
Trick: With the pieces of dough that you know, you can make strips to decorate the dough.
