Pan de Jamón

Name: Pan de Jamón
Total time: 210 min
Yield: 12 servings
Ingredients: ¼ cup warm water; 1 teaspoon (4 g / ½ packet) active dry yeast; 6 teaspoons brown sugar; 5 tablespoons melted butter; 2 eggs; 2 cups flour, plus extra; ¼ lb (220 g) thin-sliced, cured ham; 2 teaspoons olive oil; ¼ cup milk; ½ teaspoon salt; ¼ cup raisins; ¼ cup pimento-stuffed olives

Pan de jamón is a sweet and savory rolled loaf, traditionally made in Venezuela during Christmas. The bread is buttery soft and slightly sweet.

210 min · serves 12

Ingredients

¼ cup warm water
1 teaspoon (4 g / ½ packet) active dry yeast
6 teaspoons brown sugar
5 tablespoons melted butter
2 eggs
2 cups flour, plus extra
¼ lb (220 g) thin-sliced, cured ham
2 teaspoons olive oil
¼ cup milk
½ teaspoon salt
¼ cup raisins
¼ cup pimento-stuffed olives

Steps

In a large bowl stir 1 teaspoon of the brown sugar into the water and sprinkle the yeast on top. Let sit 5–8 minutes until the yeast is foamy.
While the yeast is proofing, lightly chop the raisins and olives, or give them a few pulses in a food processor. Put in a small bowl and set aside. Make sure the olives are drained of liquid before chopping.
Once the yeast is foamy, add 1 cup of the flour, one egg, and 4 tablespoons of the butter. Mix thoroughly with a fork or with dough hooks.
Add the second cup of flour, the milk, 4 teaspoons of the brown sugar, olive oil, and the salt. Blend thoroughly until it pulls together. Knead by hand or with dough hooks for 5–6 minutes. The dough should be smooth and slightly sticky.
Place the dough in an oiled bowl and lightly cover the top of the dough with spray oil. Put in a warm place to rise, about 90 minutes.
Once the dough is risen, turn out onto a lightly floured surface and roll into a square about 12 inches to a side. Brush with the remaining melted butter.
Place a layer of ham slices, leaving a strip about 1 inch on one side uncovered. This will form the outermost edge of the roll.
Spread the raisin/olive mixture evenly on top of the ham.
Starting on the inner edge, tightly roll up the dough. It should make 3–4 full revolutions.
Wet the uncovered strip of dough and roll the loaf until the edge is directly on the bottom. This allows the dough to stick to itself and form a tight seal. Pinch and twist the ends of the loaf with wet fingers to seal.
Place the loaf on parchment paper on a large baking sheet.
Beat the remaining egg with the remaining 1 teaspoon of brown sugar. Evenly brush the outside of the loaf with the mixture, taking care to wipe away any puddles that form.
Put in a warm place to continue rising for about 40 minutes.
Preheat the oven to 350°F. Put the loaf in and bake for 30–40 minutes.
Remove and cool on a wire rack.
To serve, cut into slices about the width of your finger.

More recipes with yeast, brown sugar, butter, eggs, flour, ham, milk, raisins, bell pepper or olives

Adapted from “Pan de Jamón” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Steps

In a large bowl stir 1 teaspoon of the brown sugar into the water and sprinkle the yeast on top. Let sit 5–8 minutes until the yeast is foamy.

While the yeast is proofing, lightly chop the raisins and olives, or give them a few pulses in a food processor. Put in a small bowl and set aside. Make sure the olives are drained of liquid before chopping.

Once the yeast is foamy, add 1 cup of the flour, one egg, and 4 tablespoons of the butter. Mix thoroughly with a fork or with dough hooks.

Add the second cup of flour, the milk, 4 teaspoons of the brown sugar, olive oil, and the salt. Blend thoroughly until it pulls together. Knead by hand or with dough hooks for 5–6 minutes. The dough should be smooth and slightly sticky.

Place the dough in an oiled bowl and lightly cover the top of the dough with spray oil. Put in a warm place to rise, about 90 minutes.

Once the dough is risen, turn out onto a lightly floured surface and roll into a square about 12 inches to a side. Brush with the remaining melted butter.

Place a layer of ham slices, leaving a strip about 1 inch on one side uncovered. This will form the outermost edge of the roll.

Spread the raisin/olive mixture evenly on top of the ham.

Starting on the inner edge, tightly roll up the dough. It should make 3–4 full revolutions.

Wet the uncovered strip of dough and roll the loaf until the edge is directly on the bottom. This allows the dough to stick to itself and form a tight seal. Pinch and twist the ends of the loaf with wet fingers to seal.

Place the loaf on parchment paper on a large baking sheet.

Beat the remaining egg with the remaining 1 teaspoon of brown sugar. Evenly brush the outside of the loaf with the mixture, taking care to wipe away any puddles that form.

Put in a warm place to continue rising for about 40 minutes.

Preheat the oven to 350°F. Put the loaf in and bake for 30–40 minutes.

Remove and cool on a wire rack.

To serve, cut into slices about the width of your finger.

Adapted from “Pan de Jamón” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.