Spanish Hornazo

Preparation

• 1
  For the dough, crumble the yeast, put it in a glass with the lukewarm water and stir. Let the glass stand for about 15 minutes so that the yeast rises slightly. In the meantime, take the lard out of the refrigerator so that it softens a little. Put the flour, white wine, oil, eggs, and salt into a bowl. Add the lard to the yeast and stir a little. Then add everything to the flour and knead well to form a smooth and elastic dough. Remove the dough from the bowl, grease the inside of the bowl with a little oil, and return the dough to the bowl. Cover the bowl and let it rise for about 1 hour.
• 2
  Stir approx. 250 ml of water with the paprika powder, a little pepper, and 1 teaspoon of salt in a bowl. Add the pork fillets and let them marinate for about 1 hour.
• 3
  Cut the dough into 2 parts. Cut a small piece from one part and set it aside. Roll out one part with a rolling pin to approximately the size of a baking sheet. Line a baking sheet with baking paper and place the rolled-out dough on it.
• 4
  First, place the chorizo slices on the dough, then the marinated fillets and the Serrano ham. Peel the hard-boiled eggs, slice them, and place them on the Serrano ham.
• 5
  Roll out the second half of the dough to the same size and place it over the filling on the baking sheet. Press down the edges and roll them up slightly. From the small piece of dough set aside, form narrow, elongated strips to be placed as decoration on the top dough. Preheat the oven to 180°C top and bottom heat. Then brush the top part of the dough with an egg yolk.
• 6
  Bake in the oven for about 40 minutes. After about half an hour, if the Hornazo browns too quickly on top, cover it with a piece of aluminum foil.