Pan de Jamon

Dough:

250g all purpose flour

2 1/2g dry active yeast

25g sugar

1/2 tsp. salt

100ml milk

1 eggs

25g butter

Elements:

300g smoked ham

6 bacon strips (partially cooked)

1/2 cup pitted green olives

1/2 cup raisins

1/4 cup capers

egg wash (1 egg, bit of sugar, salt and water)

Procedure:

Proof the yeast with the milk (at 38C) and a tsp of the sugar. Mix the flour with the sugar and salt. Make a well with the dry ingredients on a clean work surface. Once the yeast doubles in size, mix with the beaten eggs, and the melted butter (COLD). Bring all the liquids to the middle of the well and slowly incorporate with the dry ingredients. Knead for roughly 10 minutes until the dough stops sticking to the work surface. Cover the dough with a towel and set in a warm area to proof for roughly an hour. Roll out the dough and arrange all the ingredients in the following fashion (ham, bacon, olives, capers and raisins). Roll into cylinder shape, and tuck in the ends. Let it proof for an hour again and then perforate along the top to let humidity escape. Paint with egg wash and bake at 350F/180C for roughly 40 minutes.