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Sweet Sofrito

Cachitos de Jamón (Venezuelan Ham Rolls)

Soft, slightly sweet crescent rolls filled with ham, the Venezuelan bakery breakfast you have with coffee.

By Wanda Oyola 2 h 55 min Medium

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A basket of shiny golden cachitos on a green and burgundy cloth, one cut open to show the ham inside, with a cup of coffee behind.

Cachitos are the rolls you find in the glass case of every Venezuelan panadería: a soft, slightly sweet dough rolled around ham into a crescent shape and baked with a shiny golden crust. They are breakfast with a cafecito, a school lunch and a snack on the go, and a tray of them disappears fast at any gathering.

The Thermomix® TM7™ warms the milk with the yeast, then mixes and kneads an enriched dough with butter and egg in a few minutes. After the first rise you roll it out, cut it into triangles, wrap each one around the ham and let the oven do the rest. Plan for about 3 hours, most of it rising time.

Made in the Thermomix® TM7™

Cachitos de Jamón (Venezuelan Ham Rolls)

Makes: 16 cachitos

  • Prep40 min
  • Cook22 min
  • Total2 h 55 min
  • Serves16

Ingredients

For the dough

For the filling

To finish

Instructions

  1. Place the milk, sugar, yeast and butter in the mixing bowl and warm 3 min/37°C (98°F)/speed 2.
  2. Add the egg, flour and salt and knead 3 min/dough mode. The dough should be soft, smooth and slightly tacky.
  3. Shape the dough into a ball, place it in a greased bowl, cover and let it rise in a warm spot for about 1 hour, until doubled in size.
  4. Line 2 baking sheets with parchment paper. Divide the dough in half. On a lightly floured counter, roll each half into a circle about 35 cm (14 in) wide and cut it into 8 wedges, like a pizza.
  5. Fold the ham slices to fit and place about 22 g (a slice and a half) on the wide end of each wedge. Roll up toward the tip, tuck the tip underneath and place on the baking sheets, 5 cm (2 in) apart.
  6. Cover and let rise for 30 to 40 minutes, until puffy. Meanwhile, preheat the oven to 180°C (350°F).
  7. Brush with the egg wash and bake for 18 to 22 minutes, swapping the sheets between racks halfway, until deep golden brown.
  8. Brush with melted butter if you like, let cool for 10 minutes and serve warm.

Tips

  • Bakery style: many panaderías use chopped ham. Chop the ham in the clean mixing bowl 3 sec/speed 4 and spread a heaping tablespoon on each wedge.
  • For ham and cheese cachitos, add a strip of white cheese or a little shredded mozzarella with the ham. Some bakeries add a bit of bacon too.
  • Freeze baked cachitos in a zip-top bag for up to 2 months. Reheat them in a 160°C (325°F) oven for 10 to 12 minutes.
  • Make ahead: shape the cachitos, cover and refrigerate overnight. Let them sit at room temperature for 45 minutes before baking.

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