Pan de Jamón

Step by stepInstructions

1. Dissolve the yeast and a pinch of sugar in the warm milk and let stand 5 to 10 minutes until foamy.
2. Combine the flour, sugar, salt, eggs, melted butter, and the yeast mixture in a bowl or stand mixer; knead 8 to 10 minutes into a smooth, elastic dough.
3. Cover and let the dough rise in a warm spot for 1 hour until doubled in size.
4. Roll the dough into a large rectangle about 1/4 inch thick, spread with the softened butter, and layer the ham, bacon, raisins, and olives over the surface, leaving a 1-inch border.
5. Roll up tightly from a long side, pinch the seam, and place seam-side down on a parchment-lined baking sheet; let rise 30 minutes.
6. Brush with beaten egg and bake at 375°F for 30 to 35 minutes until deep golden brown and hollow-sounding when tapped.
7. Cool 20 minutes before slicing into thick spirals.