- 100 minutes
- For 10 people
- 2.1 € / person
- 325kcal per 100g.
How to make a hornazo from Salamanca . We are facing one of the world-famous recipes for doughs in the province of Salamanca. This was made clear to me by all my friends from Salamanca, who always insisted on my trips to their land, that I could not leave without trying the Hornazo, right Silvia and Mauri?
This role extends throughout the province, where we can find different Hornazos, with personal touches depending on the area where we move. The typical hornazo is a dough filled with Iberian sausage, ham and marinated loin, with a touch similar to that of the Galician empanada . Always made in the oven with a typical very characteristic dough trellis for decoration. We can also find it cooked egg filling.
One of the most popular variants is Hornazo de Cepeda , a town in the Sierra de Francia region. Its peculiarity is that it is covered in sugar, which gives it a new and unmistakable flavor, really delicious. A contrast of flavors that I personally like very much.
Since 2004, the hornazo has been distinguished with its own Guarantee Mark, with the name ” Hornazo de Salamanca “. Under this seal, its preparation must comply with traditional recipes and with good quality Salamanca products.
What has been said, if you pass or visit Salamanca, do not think of not tasting the famous Hornazo. Sure you like it, and more than one @ you will take one home. And of course, we recommend Water Monday to enjoy even more of this delicacy from Salamanca.
Preparation of the Hornazo dough from Salamanca
- Before we start, we soften the lard. With a microwave hit, about 30 sg, it will be enough. You can make the dough directly on the counter, previously floured. If you do not handle yourself too much in this of the kneading, the best thing is to begin the process in a big bowl.
- We put in it the wheat flour. We make a hole in the center, and there we add the rest: white wine, warm water, butter, yeast, oil, an egg, and a tablespoon of Paprika.
- We begin to mix with a fork, and we salt the dough and as soon as it gets consistency, we continue with the hands (lightly floured). When we see that it is gathering elasticity, we pass it to the counter (with flour) and continue working with our hands.
- We must obtain a homogeneous and elastic mass. We place it in a bowl, cover with a clean cloth and leave about 30 minutes, so that it doubles its volume approximately.
- After this time, we remove the dough. We preheat the oven, 10 minutes at 220º C. We give the dough a couple of shakes and divide it into 2 parts. From each of these parts, removing a little dough, and then making the decorative lattice.
- On baking paper, we spread one of the masses, using a rolling pin. We trim the edges, so that we have a rectangular base. The measurement may vary, but in my case it has been 30 x 20 cm.
Preparation of the Hornazo de Salamanca
- On that basis, we are placing the Iberian chorizo, then the marinated loin and finally the ham.
- We spread another part of dough and place on the filling. We cut out, and close the outline using our fingers. So that the oven does not open during baking.
- Now we extend the leftover dough, to make the decorative “grid” that traditional Hornazo tends to carry. To do this, the most practical thing is to have a special roller for this, which you can find in a hardware store, household goods stores, large stores and of course on the internet.
- Otherwise, you can make strips of dough with a knife, and place them on top, as a grid. It is a decorative theme, which will not influence the taste of our hornazo.
- Process finished. We beat the remaining egg and pass it over the dough from the oven, so that it takes its characteristic golden hue during baking.
Baking and final presentation of Hornazo
- Now we pass the hornazo to the baking tray. We prick the dough with a fork, so that it breathes in the oven.
- In the central position, with total heat function, we bake about 30 minutes at 220ºC. This time is indicative, since each oven is a world. So go checking that the dough is taking shape, and that it does not burn either.
- If you see that the upper part is toasted too much, put some aluminum foil on it, and thus we will reduce the heat on that area.
- After time, we remove the oven and let it rest. The normal thing is to consume it warm or cold.
- One of the advantages of Hornazo is that it will last you several days, and being so forceful, it is a possibility that usually happens. With these amounts you get about 8/10 servings.
You can see all the photos of the step by step recipe of Hornazo de Salamanca in this album. Do not lose detail and they will be perfect.
Origin and history of the hornazo de Salamanca
- Its origin is formerly linked as food of shepherds, who spent long periods in the field. Its popularity is given by the celebration of the ” Monday of waters “, from the year 1543, during the reign of Felipe II. The ” Monday of waters “, eight days after Lent, is the most traditional day to take the Hornazo.
- That day historically commemorated the end of abstinence and the recollection of the days of Easter . An ancient story of deprivation and debauchery at the same time, of pious obedience and lustful waste, almost of orgy (in both senses, gastronomic and sexual).
- In more “modern” times, it is a quieter celebration than in ancient times to enjoy a holiday with family and friends, on the banks of the River Tormes.
- All the bakeries and workshops in the city work hard to prepare thousands of hornazos, since it is something essential that day. Tell them that Hornazo is also consumed throughout the year, although its greatest consumption is during Easter and the aforementioned Water Monday.