This is my favorite seasonal treat. I could live out of this the whole Christmas season!
As many of the Venezuelan traditional dishes, this bread has the perfect sweet and savory balance. The combination of hams, bacon and olives with raisins and the lightly sweet bread is… Perfection!
In Venezuela we start looking in November for the bakery with the best pan de jamón to stick to it until the end of the season, but the truth is that it is always better if it’s homemade because you can load the bread with good quality ingredients for the filling.
If you’re looking to try something different for the holidays this is the perfect option! I’m sure your audience will be astonished!
This is my dad’s recipe. We hope you enjoy it!
Pan de Jamón: 2 breads (this is a long recipe, the dough must rest in the fridge for 12 hours)
- 76g water
- 165g eggs
- 95g sugar
- 4g active dry yeast
- 472g high gluten flour (you can use spelt flour or wheat flour T65)
- 7g fine salt
- 165g butter, room temperature
- 750g pressed ham
- 100g parma ham
- 150g bacon
- 60g green olives, pitted (approximately)
- 250g raisins (approximately)
- Sweet wine such as Marsala, Moscatel or Porto to soak the raisins
- 3 egg yolks, beaten
- Set the dough hook in your stand mixer.
- Whisk lightly water, eggs, sugar and yeast in the stand mixer’s bowl.
- Add flour and salt and mix 4 minutes at the lowest speed.
- Set the mixer in the next higher speed and mix for 2 minutes.
- Add butter and mix 1 minute at the lowest speed.
- Set the mixer in the next higher speed and mix for 5 minutes.
- Grease two bowls.
- Split dough in 2 equal parts (500g each) and put each one of them in a bowl and cover them with plastic wrap.
- Put them in the fridge for 12 hours.
- Soak raisins in the wine.
- Rinse olives and let them dry over a paper towel.
The following are the instructions for one of the breads. Remember to split in two equal parts all the filling ingredients…
- Flour the surface your going to use to roll the dough.
- Roll the dough forming a rectangle (40x35cm approximately).
- Line olives one beside the other in one of the larger sides.
- Put the bacon strips perpendicularly to the olives leaving about 2cm between them and other 2cm in the larger side of dough which is free of olives. (I’m sorry about the quality of the how-to photos, but I thought they could help understand the procedure).
- Place the slices of pressed ham and parma ham overlapping them but always leaving 2cm of dough free of any filling ingredient in one of the large sides.
- Spread the raisins on top of the hams.
- Paint the 2cm free of ingredients with egg yolk with the help of a brush.
- Roll tight starting from the olives side.
- If something comes out during the rolling process, put it again inside the bread and close the sides.
- Line a baking tray with parchment paper.
- Put the bread in the lined tray keeping the closing side against the parchment paper.
- Make the other bread.
- Cover them with plastic rap and set aside for one hour.
- Preheat oven at 180ºC. Watch your oven! I used mine in convection 170ºC.
- Poke the breads with a stick until the bottom of the bread.
- Paint the breads with egg yolks.
- Bake for 40 minutes.
Let them cool and enjoy how Venezuelan Christmas tastes like!
Serving: 100 gr
Total Fat (g): 16.9
Carbohydrates (g): 28.1
Protein (g): 16.6