Lions' Digest Winter Issue 03 2020

lionsdigest1

-RECIPE-

INGREDIENTS

1 TSP SUGAR

1 ½ CUPS HOT WATER

2 TBSP. YEAST

1 LITER MILK

250g UNSALTED BUTTER

½ TSP. SUGAR

1 CUP SUGAR (SEPARATE)

4.4 LBS FLOUR

3.3 LBS HAM

450 g GREEN

OLIVES(SEEDLESS)

350g RAISINS

OPTIONAL: 250g SLICED

BACON

1. In a medium bowl, put your 1 ½ cups of hot water and mix

in 1 teaspoon of sugar and 2 tablespoons of yeast. Let it sit

covered for approximately 15 minutes.

2. In a separate large mixing bowl, mix 1 litre of milk and 200

grams of melted butter. Add in and mix ½ teaspoon of salt

and the remaining 1 cup of sugar.

3. In the same bowl with the milk mixture, slowly add in small

amounts of flour all the while continuing to mix. Once your

mixture reaches a non sticky uniform consistency, add in

the rested yeast and sugar mixture. After adding in the yeast,

continue to add in the leftover flour and mix until that doughlike

consistency is reached again.

4. Take the dough out of the bowl, and knead until no longer

sticky to your. Be careful not to play with it too much. After

reaching desired texture, place it in a bowl and cover the bowl

with a rag or plastic wrap. Let it rise and sit for approximately

1 hour.

5. After letting the dough rise, slice the large sample into 4 parts. Before rolling each section out, place

some flour onto your workspace to prevent stickiness. After doing so, use a pin roller to stretch the

dough into a semi-thin rectangular shape.

6. At this point, melt a small amount of butter to spread on each rectangle of dough. This improves

cooking times and allows each ingredient to stick properly. Now, place the ingredients spread evenly

on the dough platform.

7. Once you are happy with the quantity and spread of ingredients, carefully roll and tuck the dough to

create an inner spiral. Make sure the ends of the roll are tightly closed to prevent a spill of ingredients.

8. After you’re done rolling, lightly poke the roll with a fork all over to allow the air inside when it cooks

an escape and prevent bursting. Repeat steps 6-8 with each roll.

9. Use a sheet pan covered with parchment paper to place the Pan de Jamóns in order to have a nonstick

bake.

10. Preheat the oven to 385°F and, once heated, place the product in the oven. Leave to bake for 30

minutes. Make sure to check throughout on the progress of the bread.

11. Let cool, slice, and enjoy!

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