Cachitos de Jamón (Venezuelan Ham Rolls)

🧂 Ingredients

• 500g All-purpose flour(Plus extra for dusting)
• 150g Unsalted butter(Cold, cut into cubes, plus extra for brushing)
• 200g Cooked ham(Finely diced or julienned)
• 10g Active dry yeast(Or instant yeast)
• 200ml Warm milk(Approximately 40-45°C (105-115°F))
• 50g Granulated sugar
• 8g Salt
• 1 Egg(Beaten, for egg wash)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy. If it doesn't foam, the yeast may be inactive, and you'll need to start again with fresh yeast.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the activated yeast mixture. Gradually mix the flour into the liquid until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently poked.

   ⏱️ 10 minutes
3. 3

   First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   ⏱️ 1.5 - 2 hours
4. 4

   Incorporate butter: Punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 30x40 cm (12x16 inches). Dot the surface of the dough evenly with the cold, cubed butter, leaving a small border. Fold the dough into thirds like a letter (one-third over the center, then the other third over that). Gently press to seal. This creates layers.

   ⏱️ 15 minutes
5. 5

   Chill and laminate: Wrap the folded dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the butter. After chilling, roll the dough out again into a larger rectangle, about 40x50 cm (16x20 inches). Fold it into thirds again, wrap, and chill for another 30 minutes. Repeat this rolling, folding, and chilling process one more time for maximum flakiness.

   ⏱️ 1 hour 30 minutes (including chilling)
6. 6

   Shape the cachitos: Lightly flour your work surface and roll the chilled dough into a large rectangle, approximately 40x50 cm (16x20 inches) and about 0.5 cm (1/4 inch) thick. Trim the edges to make them neat. Cut the dough into long, triangular shapes, similar to crescent roll dough. Place a small portion of the diced ham at the wide end of each triangle. Roll the dough up tightly from the wide end to the point, forming a crescent shape.

   ⏱️ 20 minutes
7. 7

   Second rise and egg wash: Arrange the shaped cachitos on baking sheets lined with parchment paper, leaving space between them. Cover loosely with plastic wrap and let them rise in a warm place for about 30-45 minutes, or until slightly puffed. Preheat your oven to 190°C (375°F). Brush the tops of the cachitos with the beaten egg wash.

   ⏱️ 45 minutes
8. 8

   Bake: Bake in the preheated oven for 20-25 minutes, or until the cachitos are golden brown and puffed up. The pastry should look crisp and flaky.

   ⏱️ 20-25 minutes
9. 9

   Cool and serve: Let the cachitos cool on the baking sheets for a few minutes before transferring them to a wire rack to cool further. Serve warm.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓For extra flaky layers, ensure the butter is very cold when incorporated into the dough.
• ✓The dough can be made ahead and refrigerated overnight after the first rise.
• ✓Serve warm with coffee for a classic Venezuelan breakfast experience.
• ✓Don't overfill with ham, as it can make the pastry soggy.

🔄 Variations

• Add a sprinkle of grated cheese (like mozzarella or white cheese) along with the ham.
• Use smoked ham for a deeper flavor.
• Brush with a simple syrup glaze after baking for a slightly sweet finish.

🥗 Nutrition

Per serving