Pan de Jamon Recipe: How to Make It
If you've never had Venezuelan pan de jamon, you're in for a treat. It's layered with a savory combination of ham, olives and raisins.
Ingredients
- 1/2 cup warm water (110° to 115°)
- 1 tablespoon quick-rise yeast
- 3-1/2 to 4 cups all-purpose flour
- 10 tablespoons butter, softened
- 1 large egg, room temperature
- 1/2 cup 2% milk
- 3 tablespoons sugar
- 1 teaspoon salt
- FILLING:
- 2 tablespoons butter, melted, divided
- 1/2 pound thinly sliced deli ham, divided
- 1/2 cup golden raisins, divided
- 1/2 cup sliced green olives with pimientos, divided
- EGG WASH:
- 1 large egg yolk
- 1 teaspoon sugar
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