Pan de Jamón (Venezuelan Ham and Olive Bread)
A traditional sweet and savory Venezuelan Christmas bread, Pan de jamón is prepared by baking ham, olives, and raisins into a soft loaf.
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Instructions
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Preheat the oven to 350 F.
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Combine warm water and yeast in a stand mixer bowl; let stand 5 minutes.
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Add 1 cup flour, butter, and egg; mix with a dough hook.
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Incorporate softened butter and another cup of flour, mixing well.
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Add remaining ingredients and knead until the dough is smooth and soft, adding flour if needed.
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Place dough in an oiled bowl, cover, and let rise in a warm spot for about 30 minutes until doubled.
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Divide dough in half. Roll one half into a 10x12 inch rectangle on a lightly floured surface.
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Brush the dough with 1 tablespoon melted butter. Layer half the ham slices, leaving a 1-inch border.
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Sprinkle half the raisins and olives over the ham.
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Tightly roll the dough lengthwise, sealing the edge with water.
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Place the roll, seam-side down, on a parchment-lined baking sheet, tucking the ends. Repeat with the second dough half.
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Mix egg yolk with 1 teaspoon sugar; brush onto the rolls.
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Cover rolls lightly with oiled plastic wrap and let rise in a warm place for about 1 hour.
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Bake for 30 to 40 minutes, until golden brown.
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Cool slightly before slicing.