How to Make Pan de Jamón (Venezuelan Ham and Olive Bread)

Gather the ingredients. ​The Spruce / Ulyana Verbytska Place the warm water in the bowl of a stand mixer. Sprinkle the yeast over the water and let stand for 5 minutes. ​The Spruce / Ulyana Verbytska Add 1 cup of the flour, the butter, and egg, and mix well using the dough hook attachment. ​The Spruce / Ulyana Verbytska Add the softened butter and another cup of flour and mix well. ​The Spruce / Ulyana Verbytska Add the remaining ingredients and knead until smooth, adding a bit of extra flour if the dough is too sticky. When well kneaded, the dough should be soft, shiny, and smooth. ​The Spruce / Ulyana Verbytska Place the dough in an oiled bowl. Cover with plastic wrap, set in a warm location, and let rise until doubled in bulk, about 30 minutes. ​The Spruce / Ulyana Verbytska Divide the dough in half. On a lightly floured surface, roll half of the dough into a large rectangle about 10 x 12 inches. ​The Spruce / Ulyana Verbytska Brush the dough with 1 tablespoon of the melted butter. Place half of the ham slices over the dough, leaving a 1-inch border all around. ​The Spruce / Ulyana Verbytska Sprinkle half of the raisins and half of the olives around over the ham. ​The Spruce / Ulyana Verbytska Tightly roll up the dough lengthwise starting with the long edge, sealing the last part of the dough to the roll with some water. ​The Spruce / Ulyana Verbytska Place roll, seam side down, on a parchment-lined baking sheet, and tuck the ends under slightly. Repeat with the other half of dough. ​The Spruce / Ulyana Verbytska Mix the egg yolk with a teaspoon of sugar and brush the mixture onto the rolls with a pastry brush. ​The Spruce / Ulyana Verbytska Lightly cover the rolls with oiled plastic wrap and let rise in a warm place for about an hour. ​The Spruce / Ulyana Verbytska Bake bread at 350 F for 30 to 40 minutes, until golden brown. ​The Spruce / Ulyana Verbytska Remove from oven, and let it cool slightly before slicing. ​The Spruce / Ulyana Verbytska