Although I have been a chef for most of my life, I have never made "Pan de Jamón", one of the most traditional recipes to celebrate Christmas in Venezuela. That's why I asked the great Claudio Nazoa to send me his recipe, and together with my talented chef Pedro Castillo, we decided to recreate it. Let me know in the comments how it goes for you!
INGREDIENTS:
For the dough:
- 500 grams of wheat flour (reserve 250 grams of flour in case the dough is still wet)
- 125 grams of liquid milk (warm)
- 75 grams of egg
- 1 tablespoon of yeast (activated in 50 grams of water)
- 100 grams of sugar
- 5 grams of salt
- 75 grams of "papelón" (brown sugar cane)
- 100 grams of butter
- Lard for greasing the tray
For the filling:
- 300 grams of smoked ham
- 3 slices of bacon
- 30 grams of raisins macerated in rum or red wine
- 38 grams of olives stuffed with pepper (cut into wheels)
4 ноя 2020