pan de jamon

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Christmas Holliday venezuelan recipe, and possibly the only true all venezuelan recipe. Super simple and delicious.

Dough:

1 highly active yeast packet
3 cups bread flour
4 tbsp butter
3/4 whole milk
1/4 water (to proof the yeast)
2 tbsp brown sugar
1 tsp salt
1 beaten egg
1 egg yolk + 1 tbs water + 1tbs sugar for wash

Mix everything, knead until awesome, let rise, 1 hour, deflate, roll it flat, the flatter the better (2mm thick), a pasta machine crossed my mind, then lay the filling on top, and roll the dough, press ends shut and puncture body several times with a tooth pick to let air out while baking. you don’t want your roll to explode.

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Filling to your liking:

Serrano ham thinly sliced.
green olives, stuffed with bell peppers
raisins.

I made a blasphemous version with microwaved dehydrated roma tomatoes, basil and mozzarella, sprinkled a little salt… sorry, but this was better than a pizza by a 100 times 😉

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this can give you a pretty good idea of how to lay the ingredients over the dough before making it into a roll.

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