Ingredients for 2 breads or 24 rolls

  • 1 cup of warm milk
  • 500 grams all-purpose flour
  • 110 grams of sugar
  • 1 teaspoon of instant dry yeast
  • 80 grams of butter
  • 1/2 teaspoon of salt
  • 2 eggs (1 to be used to coat)
  • 500 grams of smoked ham
  • 200 grams of stuffed olives
  • 100 grams of black raisins

Preparation of the dough

1. In a bowl add: 1/2 cup of the total of the milk, 1 teaspoon of flour, 1 teaspoon of sugar, 1 teaspoon of yeast, mix well and cover with a kitchen towel. Set aside for 10 minutes, until the yeast is foamy.

2. In another bowl add the rest of the milk together with the butter until it melts. Let it rest.

3. In a large bowl place the flour and make a volcano. Add the salt around the edge. In the center add the sugar, 1 egg, the milk with the butter and the yeast. Mix until the dough is soft and smooth.

4. Place the dough in a floured surface and knead. Stretch and fold several times until smooth. If needed, sprinkle flour little by little while kneading.

5. Place the dough in a clean bowl, cover it with a damp tea towel and let it rest in a warm, draft free place for 2 hours.

Preparation of the bread

See video…

1. Once the dough has risen, place it in a floured surface and divide it into two equals parts. Let one part aside and roll the other one out into a rectangle.

2. Cover the dough with the ham slices, the olives and raisins and arrange the ingredients in the rectangle leaving 8 centimeters from the edges.

3. Tightly roll the dough up from the long edge. Leave 8 centimeters from the edges to decorate and cut strips of 1.5 cms. To decorate, we take one of the strips and stretch it to the other side, we take the next strip and stretch it the same but crossing it, and repeat until all the bread is decorated.

4. Prick several times with a fork and let it rest for 20 to 30 minutes on a greased tray.

5. Repeat the procedure with the half of the dough reserved.

6. Preheat oven to 175C.

7. Brush the loaf well with the egg beaten. Bake the bread for approximately 20 minutes or until the loaf is deeply golden.


You can vary this recipe and bake rolls. For this, after decorating the bread, cut it into 12 slices, place them in a greased tray and let it rest for 45 minutes. Brush the rolls and bake for 20 minutes or until they are deeply golden.
If you wish, you can add sliced ​​bacon strips before sprinkling the olives and raisins.
Carla Alvarado
Pastry Chef

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