Venezuelan Pan de Jamón
A traditional bread stuffed with deli ham, bacon, olives, and raisins, Venezuelan pan de jamón is a must during the holiday season. This slightly sweet bread is prepared by rolling up the dough into a log forming a tasty spiral with stuffed ingredients once sliced. Usually serve with soup or salad, this pan de jamón is the best way to bring a taste of Venezuelan cuisine to your table.
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Ingredients
8
Portions
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Preparation
2h
45 mins
Easy
  • In a bowl, mix milk, sugar, and salt. Set aside.
  • In a mixer, mix flour and yeast thoroughly. Add butter and mix for 5 minutes. Add eggs and milk mixture little by little and mix for 20 minutes until the dough does not stick to the bowl.
  • Grease a bowl with a bit of vegetable oil. Place dough into the bowl, cover with plastic wrap, and let rise for 1 hour or until doubled in size.
  • Punch down dough. On a floured surface, roll out dough and cut into a large rectangle. Place deli ham slices on top of ¾ parts of the rectangle.
  • Arrange bacon strips on top. Sprinkle raisins and arrange olives into rows on top of the bacon strips.
  • Cut remaining fourth of the dough rectangle into thin strips as shown in the video.
  • Roll rectangle back up starting from the first olive row and cover roll with the dough thin strips.
  • In a bowl, mix piloncillo and egg. Brush roll with previous mixture and let proof for 30 minutes. Bake at 356 °F for 45 minutes.
  • Remove from oven, place on a chopping board, and cut into slices. Serve Venezuelan pan de jamón with salad on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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