Hornazo is a typical dish from Salamanca, Spain. It is a stuffed bread and is often eaten at 'Lunes de Aguas', a festival celebrated every year on Easter Monday. This bread is characterized by its beautiful decorations. In this recipe, I use ground meat and chorizo, but you can also create combinations with black pudding or cooked ham. This bread should catch everyone's eye at the table, so have fun, and decorate the bread dough with shapes or garnish with grapes.
- For the dough:
- 500 g flour
- 125 g water
- 125 g milk
- 35 g fresh yeast
- 1 teaspoon salt
- 200 g ground meat (half beef, half pork)
- 200 g chorizo
- 4 boiled eggs
- 1 garlic clove
- 1 tablespoon chopped parsley
- 1 egg, lightly beaten
- Heat the milk until it is lukewarm. Dissolve the yeast in the milk and make a smooth bread dough from the rest of the ingredients. If you have a food processor, you can create a smooth dough with the dough hook. Put the dough in a bowl and leave for at least 1.5 hours to rise under a damp, warm cloth.
- Meanwhile, peel the garlic and peel the onions. Chop everything finely and mix this with the minced meat, the parsley and the egg to create the filling. Boil the eggs hard and peel them.
- Take the dough out of the bowl and roll it out to the size of the grill pan. Keep a small ball of dough to one side to decorate the Hornazo with. If you have an Airfryer Viva, I suggest you divide the dough in two and bake in two batches because the Airfryer is a little smaller.
- Place the filling on the dough in one piece and top with the chorizo and eggs. Coat the edges of the dough with the beaten egg and fold shut. Let rise for 30 minutes. Meanwhile, roll out the remaining dough and cut out shapes.
- Make a small hole in the bread and create a little chimney from aluminum foil. This will allow the air to escape during baking. Decorate the bread with the dough shapes. Brush the bread with lightly beaten egg and bake the Hornazo for 45 minutes at 150 degrees.