How to Make Pan de Jamon (Venezuelan Ham Bread)

1/2 cup (110° to 115°F) tepid water One tablespoon of rapid-rise yeast 4 to 3 and a half cups all-purpose flour 2 teaspoons of melted butter in addition to 10 tablespoons of softened butter 1 egg, large, at room temperature Half a cup milk 3% confectioners' sugar One teaspoon of salt The filling: 2 tablespoons melted butter, 1/2 pound deli ham slices cut thinly, 1/2 cup golden raisins, 1/2 cup green olive slices accompanied by pimentos, and 1/2 cup egg wash. 1 egg yolk, sizable, at room temperature One teaspoon of sugar  


Step - 1

Warm water is used to dissolve the yeast in a stand mixer receptacle. Beat in the butter, egg, and 1 cup of flour at medium speed until smooth. Mix in the remaining flour, milk, sugar, and salt until a shaggy dough forms.  

Turn dough onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top and sides of the dough ball. Cover with a towel and let rise in a warm place until doubled, about 1 hour.

Step - 2

Punch down dough. Turn onto a lightly floured surface and divide in half. Roll each portion into a 10×12-in. rectangle. Brush dough with the melted butter. Layer half of the ham over one piece of dough, leaving a 1 inch edge around the perimeter

Step - 3

Sprinkle half of the raisins and half of the olives over the ham. Starting from a long side, roll up jelly-roll style, and pinch the seam to seal. Transfer to a parchment-lined baking sheet, seam side down. Repeat with the remaining dough.

Step - 4

In a small bowl, whisk the egg yolk and sugar. Brush over the tops and sides of the loaves. Bake until golden brown, about 30 to 35 minutes, rotating the pan halfway through.

Step - 5

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