Basically hornazo is a sausage and egg-stuffed bread – a clever, very moreish, all in one sandwich! Some variations of this bread contain morcilla (traditional Spanish blood sausage) and if you feel inclined, you can substitute half the chorizo with morcilla.






Skill level

Average: 4 (34 votes)


  • 750 g (5 cups) bread flour
  • 10 g (3 tsp) dried yeast
  • 1 tsp salt
  • 125 ml butter, cubed
  • 440 ml water
  • 1 egg, lightly whisked
  • 1 egg yolk whisked with 2 tsp water, to glaze


  • 200 g bacon rashers, rind trimmed and coarsely chopped
  • 350 g chorizo, cut into 1cm-thick slices
  • 3 hard-boiled eggs, quartered

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 1½ hours

Makes 1 loaf


Combine the flour, yeast and salt in a large bowl. Melt the butter in a small saucepan over medium heat. Add the water and heat until just lukewarm. Add to the dry ingredients with the whisked egg and use a wooden spoon and then your hands to mix to a soft dough.

Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic (see Note). Lightly oil a clean large bowl, add the dough and turn to coat the dough in the oil. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in size.

Meanwhile, heat the oil in a frying pan and cook the bacon over medium-high heat until starting to crispen. Use a slotted spoon to transfer to a bowl. Add the chorizo and cook over medium high heat until golden. Transfer the chorizo to the bowl with the bacon.

When ready, punch the centre of the dough down with your fist and turn onto a well-floured surface. Knead for 2-3 minutes or until smooth. Use your hands to pat the dough into a rectangle about 20 x 50 cm with a long side closest to you. Use a pastry brush to brush the outside edge of the dough with a little water. Spread about half of the ham and sausage mixture and the quartered eggs over the centre third of the dough. Fold the right-hand third of the dough over the filling to cover. Top with the remaining ham, chorizo and egg. Fold in the remaining third of dough over the top to cover the filling and press the edges together to seal.

Line a large baking tray with baking paper and transfer the loaf to the tray. Cover with a slightly damp tea towel and set aside in a warm draught-free place for 30 minutes or until doubled in size.

Preheat oven to 200°C.

When ready, use a very sharp knife to diagonally slash the top of the loaf 4-5 times. Brush with the egg wash mixture to glaze and bake for 35 minutes or until cooked through and sounds hollow when tapped on the base. Transfer to a wire rack to cool. Serve warm or at room temperature cut into thick slices.


• Alternatively you can knead the dough in a stand mixer with a dough hook on low speed for 6-8 minutes or until smooth and elastic.
• This bread is best eaten the day it is made.


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.


Photography by Alan Benson. Styling by Trish Heagerty. Food preparation by Wendy Quisimbung.


This recipe is from our online column, Bakeproof: Easter rituals.


Ceramics by Marie Helene Clauzon.