Pan de Jamon

Total Time Prep: 35 min. + rising. Bake: 30 min.
Yield 20 servings
Test Kitchen Approved
Pan de jamon isn't just for Christmas—it makes a tasty snack bread any time of year.

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

Directions

  1. In a large bowl, dissolve yeast in warm water. Add 1 cup of flour, butter and egg, beat on medium speed until smooth. Add milk, sugar, salt and enough remaining flour to form a soft dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10x12-in. rectangle. Brush dough with melted butter. Spread each with half of the ham, raisins and olives to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  4. Transfer to a parchment-lined baking sheet, seam side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour.
  5. Preheat oven to 350°. In a small bowl, whisk egg yolk and sugar. Brush over loaves. Bake until golden brown and puffed?, 30-35 minutes. Cool slightly, slice and serve.

Nutrition Facts

1 piece: 192 calories, 9g fat (5g saturated fat), 39mg cholesterol, 384mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 5g protein.

I wanted to try a new-to-me recipe for my future son-in-law and three nephews who travel to South America occasionally.Makes 2 loaves. If your ham is watery, pat dry with paper towels before placing on dough. Substitute dark raisins for golden, as long as they are plumb. Check for stems before using.
Recipe Creator
Community Cook

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