Pan de Jamon

2 1/2 hours Prep: 15 minutes Cook: 60 minutes

1684 calories per serving view nutrition facts

10 servings suggest servings

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For the yeast:
1 1/2	cups	water
5	teaspoons	granulated sugar replacement
1	teaspoon	sugar

For the dough:
250	grams	butter
1	litre	milk	warm
2000	grams	flour, all-purpose
1	teaspoon	salt
1	teaspoon	sugar

For the filling:
1500	grams	ham	sliced
500	grams	bacon	smoked
250	grams	butter
500	grams	olive
500	grams	raisins, seedless
1	large	egg	to varnish

In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".

Add the butter to the warm milk, the sugar and the salt.

Pour the milk onto the flour, mix and add the yeast.

Make a dough and knead for 15 minutes.

Beat down on a table and put in an oiled bowl and cover with a damp cloth.

Set aside for an hour.

Roll out the dough with a rolling pin.

Coat with butter.

Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).

Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.

Bake at 350° F for 3/4 of an hour.

Serve cool.

Can be kept in fridge for up to 4 days.

Sprinkle with water and heat up on a low heat before serving.

Nutrition Facts

Serving Size 542g

Amount per Serving

Calories 1684 37% of calories from fat