Hornazo 🥧🐷😋

MASA: In a large bowl pour about 500gr. of wholemeal spelt flour (or mix), make a hole in the middle and pour all the dough ingredients except salt: 100 ml. of warm water, 50 ml of white wine, 30 ml of EVOO, 60gr. of butter (or 🐽 butter), 7gr. of dry yeast, 1 egg M and 1 tsp. of sweet paprika. Mix with the help of a fork, add the salt and continue mixing with your hands until everything is integrated. Make a ball, cover with a cloth and let it rest for about 30 min. until it increases in volume. Divide the dough into two more or less equal parts and a third smaller one to decorate or make the grid.

ASSEMBLY: Preheat the oven to 220⁰. Roll out the dough on a lightly floured work surface or on parchment paper and roll out with a rolling pin to a rectangle of approx. 30x20cm. Transfer the dough to the baking tray on parchment paper. Cover with a layer of Iberian chorizo sausage, another of marinated loin and finally three boiled eggs. Season with salt and pepper.

Roll out the other part of the dough again with a rolling pin, cover it all and close it well, pressing it with your fingers so that it does not open in the oven. If you have a special rolling pin, make the decorative grid with the leftover dough or flatten and cut strips with a knife to decorate the top. Brush everything with the other beaten egg to make it golden brown. Prick with a fork to let air into the dough and bake at 220⁰ for 30 min.

Allow to cool and serve at room temperature. Enjoy in moderation because it is hearty 😋. Perfect to endure hard days of harvesting or to get strength on any Monday💪 😅