Pan de Jamón

Ingredients

• 500g strong white bread flour
• 7g fast-action dried yeast
• 70g caster sugar
• 10g fine salt
• 2 eggs, plus 1 beaten egg for glazing
• 200ml warm whole milk
• 80g unsalted butter, softened
• 400g thinly sliced cooked ham
• 200g streaky bacon
• 120g pitted green olives
• 100g raisins
• 2 tbsp papelón or dark brown sugar
• 1 tbsp warm water

Before you cook

• Soak the raisins in warm water for 15 minutes, then drain them well.
• Fry the bacon in a dry pan until just cooked but still soft, then drain it on kitchen paper.
• Cut the olives in half.
• Line a large baking tray with baking paper.
• Dissolve the papelón in the tablespoon of warm water to make a glaze syrup.

Steps

1. Mix the flour, yeast, sugar and salt in a large bowl, keeping the salt and yeast apart until you stir.
2. Beat the two eggs into the warm milk.
3. Pour the wet mixture into the flour and bring it together into a shaggy dough.
4. Knead the dough on a work surface for 6 minutes until it starts to feel elastic.
5. Work in the softened butter a little at a time, kneading for another 8 minutes until the dough is smooth and slightly tacky.
6. Put the dough in an oiled bowl, cover it and leave it somewhere warm for 90 minutes until doubled in size.
7. Knock the dough back gently and roll it out on a floured surface into a rectangle about 45cm by 35cm and 5mm thick.
8. Lay the ham slices over the dough, overlapping them and leaving a 3cm border along the far long edge.
9. Arrange the bacon over the ham in strips.
10. Scatter the olives and raisins evenly across the surface.
11. Roll the dough up tightly from the near long edge towards the clear border, keeping the filling snug.
12. Pinch the seam closed and tuck both ends underneath.
13. Lift the loaf seam side down onto the lined tray.
14. Prick the top all over with a skewer so steam can escape and the loaf does not burst.
15. Cover the loaf loosely and prove it for 45 minutes.
16. Heat the oven to 180°C.
17. Brush the loaf all over with beaten egg.
18. Bake for 35 to 40 minutes until deep golden brown and hollow-sounding underneath.
19. Brush the hot loaf with the papelón syrup so it takes on a dark shine.
20. Let it cool for at least 30 minutes before slicing, or the spiral will unravel.