Holy Week hornazos, typical of Úbeda

The Hornazos they are a traditional product of the gastronomy of the province of Jaén that are neither more nor less than an oil bread roll with an embedded hard-boiled egg. They are consumed throughout the Holy Week although they are especially typical Easter Sunday. Although they look a lot like Easter monkeys In other cities (especially for the egg) the main difference is that our hornazos are salted.

The original ones are the blanquitos (that brush with egg), although those who wear paprika also look a lot around here (yes, indeed it is an ochio with the egg in the middle). Removing the egg you can make them as rolls for accompaniment, to fill, etc. By the way, the dish in the photo is typical green pottery, typical of Úbeda. I hope you like them!

Holy Week hornazos
600 gr of force flour
1 egg
1 teaspoon salt
1 spoon of sugar
25 gr of baking yeast (1 cube)
250 gr of warm water
125 gr of virgin olive oil (EVOO)
For the finish: 1 beaten egg (for those who are blanquitos) and Sweet paprika, EVOO and some granites of fat salt (for those who are Ochio type, oranges)


1.- Pour water, oil and teaspoons of sugar and salt into the glass. Mixture 2 minutes, 37º, speed 2.
2.- In a separate glass dissolve the yeast cube with a little warm water and add it to the thermomix glass together with the egg 3 seconds in speed 4. (I dissolve it in a teaspoon of honey, because it is done very easily and works very well for me in this type of dough).
3.- Add the flour and mix 15 seconds in speed 6. Next program 3 minutes, closed cup, spike speed. If you see that it is very sticky add a little more flour.
4.- Now the the dough has to double its volume. You can leave it inside the thermomix, although I prefer to take it out and put it on a plate with a little flour (so that it does not stick) and cover it with a cloth, so while the dough grows I take the opportunity to clean the thermomix. Approximate time,1 hour.
5.- Dump the dough on a floured surface and knead with your hands to take your breath away.
6.- So that all the hornazos remain of the same size I divide the resulting mass with a knife in equal parts. From each part I take a tip that I separate (it is to make the crossed strips) and I make a ball with the rest, which I am placing on the baking sheet (to which you have previously put baking paper or similar) and that I crush a Little by hand. Do not put the ochios together in the tray so they do not stick because they have to grow. Cover it with a cloth and let the balls double their volume. Calculate around 1 hour.
7.- Dip your finger in the center of each bollito and place a cooked egg in the hollow. You can directly crush the egg but you run the risk of the shell breaking. Make some strips with the dough apart and cross them over the egg as in the photo. Smash a little so they stick together.
8.- As you want the finish you will have to brush with beaten egg or with a mixture of EVOO and paprika (in equal parts). In the second case, mix in a separate bowl until you have a paste and paint the surface carefully.
9.- Preheat the oven at 200ºC for 5 minutes. After that time lower the temperature to 180 ° C and insert the tray medium height during 20 minutes. When you see that they begin to toast (about 8-10 minutes) cover them with aluminum foil so that they do not roast and finish baking.

Note: I like to make them with quail eggs because the rolls are smaller, although they can be made with chicken eggs. In either case, they must be cooked previously. To cook the quail, just 3 minutes in boiling water.

You can also make them sweet, you just have to replace the water with milk and add 150gr of sugar in the preparation. Preferably you will put the sugar first (since the glass will be dry) spraying at speed 10 a few seconds. The rest of the steps are the same. To those who brush with egg you can add a good amount of moistened sugar (like that of roscones or Swiss), to those of paprika leave them as is, the contrast gives a really rich point and you can even fill them with chocolate.