Pan de Jamon: the Venezuelan recipe of the super greedy savory bread

Pan de Jamon is a traditional Venezuelan Christmas bread filled with ham and olives
Super delicious and easy to make.

INGREDIENTS
For the dough:
420g (3 1/3 cups) flour
130ml (1/2 cup) water
30g (2 1/2 tbsp) sugar
50g (¼ cup) margarine
2 eggs
5g salt
5g dry yeast

For the caramel:
water
50g (¼ cup) sugar

For the filling:
ham
paprika stuffed olives

METHOD
1. Pour the yeast into a bowl with water, add the sugar, and mix. Add the egg and flour little by little without stopping mixing for 10 minutes.
2. Add the margarine and mix until integrated with the dough. Cover and let it rise for 1 hour.
3. Knead the dough again and flatten it into a square.
4. Place olives at one end and roll to cover. Cover the dough with slices of ham, leaving one end free. Add olives and roll until you reach the end without filling.
5. Make several horizontal cuts at the end.
6. Mix egg with water and brush over the top of the roll.
7. Wrap the roll by placing the strips over the top in a crisscross pattern.
8. Use the water and egg mixture to cover the entire roll.
9. Let it rest for 1 hour. Insert a fork into several places on the roll.
10. Bake for 30 minutes at 180°C (356°F).
11. Pour sugar into a pot, add water, and let caramelize. Cover the roll with the caramel.
12. Bake for 10 minutes at 180°C (356°).
13. Let cool for 30 minutes.
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