Pan de Jamón Venezolano

 

Dough

500-600g wheat flour

7g dry yeast

250ml milk, slightly warmed

80g margarine, melted in the milk

80g sugar

1 tablespoon salt

1 egg

Filling

400g ham

200g bacon, well chopped

* adjust ham and bacon to your preference

bell pepper filled olives

raisins

1. mix yeast with 2 tablespoons milk and 1/2 tablespoon sugar. Let stand for 10-15 minutes

2. melt margarine in warm milk at very low heat. Milk should not be hot or else yeast won't rise

3. to the bowl of a stand mixer, add all ingredients and mix. Start with 500g of flour and add extra flour if dough is too sticky. Finish mixing by hand

4. place dough in a bowl, cover, and let rise for 1 hour

5. after poofing, deflate dough, and cut in two equal pieces

6. roll out dough into a very thin rectangle 

7. line up olives on one side of dough, and roll dough over olives

8. place ham over 3/4 of dough, sprinkle with chopped bacon and raisins 

9. roll, and cut leftover piece of dough in strips

10. paint dough roll with egg wash, and pull strips one by one towards roll crisscrossing them

11. place rolls on a lined baking sheet, cover with kitchen towel, and let rest for 30 minutes

12. paint with egg wash, and bake for 30 minutes at 180°C