Pan de jamón venezolano - Venezuelan bread with ham, raisins, olives

It is a traditional bread baked for Christmas in Venezuela. All Venezuelans, no matter where they are, want to eat bread with ham for Christmas. It has become so popular that you can get it in bakeries all over the world.

drożdżowe ciasto pieczywo z szynką

There are many recipes for this bread, each family has its own recipe. Pan de Jamón , the popular Venezuelan bread is usually stuffed with ham and olives, but sometimes with other toppings such as peppers, bacon, raisins, and nuts. as well as nuts and capers. The proportion of additives and the way the dough is prepared may differ slightly. I added mozzarella cheese to my bread.

We bake the cake together as part of the November Amber bakery

Description and photos of the bread preparation on the blog:

Ingredients

CAKE

500 g of wheat flour, type 500

7 g of instant yeast (or 15 g of fresh yeast)

4 g of salt

20 g of sugar

30 g of powdered milk

1 egg

230 ml of warm water

50 g of butter at room temperature

STORING

100 g of raw smoked bacon in slices

160 g boiled, smoked ham in slices

100 g olives stuffed with garlic or red pepper

30 g of raisins

150 g mozzarella taken into pieces

chili pepper flakes at your discretion

GLAZING

1 egg

0.5 tablespoons of honey

Execution

Pour 1/4 cup of warm water into a cup, add 1 teaspoon of sugar and yeast, mix and leave covered for about 5 minutes, until foam forms.

After the foam is obtained, add the yeast leaven to the flour, powdered milk, the rest of the warm water and lightly beaten egg. We mix, preferably in a mixer with a hook. As it is kneaded, add the butter in small portions. We stop kneading when the dough absorbs the butter, it will be smooth and won't stick to your hands.

Leave the dough in the bowl, cover it with a cloth and put it in a warm place for about 30 to 45 minutes. In the meantime, we prepare the ingredients for the filling.

drożdżowe ciasto pieczywo z szynką

Divide the dough into two parts. On a floured board, roll each portion into a rectangle (about 30 x 40 cm). Cut one side of the dough into strips (with a knife or a metal scraper). First, arrange the olives along the uncut side and wrap the dough to "close" the olives. Then spread the raisins, bacon and pieces of mozzarella on the remaining surface (to be cut). Sprinkle with chili flakes, lay out the slices of ham and roll the dough into a roll. Proceed in the same way with the second portion and place the loaves on a baking tray lined with baking paper. Cover and set aside for another 30 to 40 minutes.

Preheat the oven to 180 ° C.

Bake the bread for 20 minutes, then brush it with the egg with honey and continue baking for another 20 minutes. Remove from oven and cool on a wire rack. We serve sliced.

Notes:

  • The amount of ham, bacon, olives and raisins may vary depending on the flavor, if you like it, add more...
  • If you don't have powdered milk, replace the water with plain milk.

Pan de Jamón on blogs:
Gucio's cuisine
Kitchen doors
Secrets of taste
Kitchen Zacisze

also check

Tied yeast breakfast rolls with poppy seeds

wiazane-drozdzowe-bulki-sniadaniowe-z-makiem

Overnight breakfast rolls with buttermilk and grains

nocne-bulki-sniadaniowe-z-maslanka-i-ziarnami

Cinnamon with plums - cinnamon yeast buns with fruit

cynamonki-ze-sliwkami-cynamonowe-drozdzowe-buleczki-z-owocami

Panuozzo Neapolitan pizza dough sandwiches

panuozzo-neapolitanskie-kanapki-z-ciasta-na-pizze

Comments

Anna 2021-11-15 20:16:12

Pysznie się prezentuje. U nas został zjedzony w tri miga. Dziękuję za wspólne listopadowe pieczenie.

Response

TajemniceSmaku 2021-11-15 20:52:43

U nas też było szybko... jeden bochenek zjedliśmy jeszcze na gorąco 😉

Response

Gucio 2021-11-15 20:59:38

Wspaniale zrolowany i upieczony i smakowity pomysł z dodatkami mozzarelli i chili. Do kolejnego wypiekania.

Response

TajemniceSmaku 2021-11-16 22:49:04

Dziękuję i do kolejnego wypiekania 🙂

Response

Konwalie w kuchni 2021-11-16 10:10:08

Ale ładny! :)

Response

TajemniceSmaku 2021-11-16 22:49:16

Dziękuję 🙂

Response

Patrycja Reszko 2021-11-17 16:20:44

Chętnie wypróbuję przepis!

Response

Bernadeta 2021-11-17 17:05:13

Świetny wypiek, wyglada bardzo apetycznie i ciekawie.

Response

Marzena 2021-11-21 11:58:00

Sorki, że dopiero dzisiaj... Cudowności! Wygląda mega apetycznie. Udał nam się listopadowy wypiek🙂

Response

TajemniceSmaku 2021-11-22 13:03:50

Pyszny pomysł 🙂

Response

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