Hornazo - Easter Egg Bread (Hornazos)

Time: 2 hr (including about 30 min baking)Marinating: 1 hour rising2 servingsapprox. 990 kcal / serving (estimated)approx. 24 g protein / serving

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Method

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Activate the yeast in the lukewarm milk with a pinch of sugar.
Mix the flour with the sugar, salt and one egg, add the activated yeast milk and the olive oil, and knead a smooth, elastic dough.
Work the raisins and the coarsely chopped walnuts into the dough.
Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour, until doubled in size.
Divide the dough into two equal parts and shape each into a small, flattened round.
Place a raw egg (in its shell) in the center of each bread and secure it in place with two thin strips of dough crossed over it. If you want to be safer, you can use a pre-cooked hard-boiled egg - it will only be decoration and will not cook any further.
Brush the tops with a little olive oil and bake in a preheated 180-degree oven for about 25-30 minutes until golden brown.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Hornazos (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.