These Venezuelan Cachitos de Jamon are super delicious and easy to make. Serve them for breakfast or snack. Either way, they are AMAZING!
I have to confess that I was not a fan of “Cachitos de Jamon”!
But as the saying goes: You do not know what you have until you lose it and thank goodness for this recipe.
By the way, Cachitos de Jamon is how we called these delicious Ham Crescents in Venezuela.
How this recipe was born was totally accidental. I was trying to make pretzels, and when my daughter tried them and she told me: “mami this dough taste like “cachitos”.
So I cut some ham I had in the refrigerator and rolled them as a cachito and BAM! She was totally right. These are not just any cachitos but the best cachitos ever.
In Venezuelan, there is a bakery on every corner (I think I’ve mentioned it before). And when I say every corner I mean it literally.
Every corner! … So the smell of freshly baked bread is something I grew up with and I love it.
I remember how every Sunday morning my husband used to go out to buy breakfast at our closest bakery. He would come back home with empanadas, pastries, fresh bread … you know everything very light hahaha.
That was a perfect breakfast for us and also it was a great way to start our day.
However, cachitos were never my first choice when it came to breakfast. Looking back, I realize that what I did not like was the kind of ham they used to make the cachitos. It was a very fatty type of ham. But in this homemade version, I can say that the cachitos have a new fan. Of course, I always serve them along with “café con leche”.
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Venezuelan Ham Crescents
Ingredients
- 1 (1/4 oz) package active dry yeast
- 1 cup warm water (110 degrees)
- 2 tablespoons granulated sugar
- 2 tablespoons light-brown sugar
- 1 tablespoon vegetable or canola oil
- 1 teaspoon salt
- 1 1/2 cups bread flour
- 1 1/4 cups all-purpose flour + more for dusting
- 1 lb lean ham, finely chopped (I used low sodium ham)
- 4 tablespoons of butter, melted
Instructions
- In the bowl of an electric stand mixer, combine yeast, 1 cup warm water, and 1/2 tablespoon granulated sugar; whisk to dissolve and allow to rest 8-10 minutes.
- With the whisk attachment, turn on the mixer and mix in remaining granulated sugar, brown sugar, oil, and salt. Slowly add in bread flour and mix on low speed until incorporated.
- Switch to the hook attachment and slowly add in all-purpose flour. Knead mixture on low speed until smooth and elastic, about 6 - 8 minutes.
- Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size, about 2 hours.
- Punch dough down and divide into 2 equal parts. Form them into balls. On a floured surface roll each part into a 15 to 16 inch round, using a rolling pin. Using a pastry wheel cutter cut the round into 6 equals triangles (like slicing a pizza).
- Place 4-6 tablespoons of ham all over the triangle. Fold the corners over the ham. Start rolling each triangle into crescents, starting from the outside edge of the triangle. Once rolled, slightly curve the edges and place on the baking tray. Repeat with the rest of the triangles.
- Preheat the oven to 375º F. Bake for 20 – 25 minutes until puffed and golden brown. Remove from oven and using a cooking brush coat each crescent with melted butter.
- Let them cool on a wire rack few minutes before serving.
Nutrition
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