These Venezuelan Cachitos de Jamón are soft, buttery, and filled with delicious ham! Plus, they’re easier to make than you might think! The dough is simple, with everyday ingredients, and while it does take a little time to rise, the hands-on work is minimal. And the best part? You can use high-quality ham, control the flavors, and enjoy them fresh out of the oven. Once you try them, you’ll wonder why you didn’t make them sooner!
Oriana’s Thoughts On The Recipe
I have to confess—growing up, I was not a fan of “Cachitos de Jamón.” I know, I know! That might sound shocking because they are a staple in Venezuelan bakeries. But the truth is, I wasn’t a fan of the fatty ham often used in store-bought versions. However, when I made them at home and used lean ham, everything changed. Now, I can say that I’m officially a cachitos fan!
These Venezuelan Ham Crescents are one of those comforting treats that immediately transport me back to my childhood. There’s something about the smell of freshly baked bread filled with warm ham that makes you feel right at home. And, of course, they pair perfectly with a big cup of “café con leche” (coffee with milk). Whether you serve them for breakfast or an afternoon snack, they are simply irresistible!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Warm Water (110°F) – Activates the yeast. If it’s too hot, it can kill the yeast; too cold, and the yeast won’t activate.
- Granulated Sugar – Feeds the yeast and adds a slight sweetness to the dough.
- Instant Yeast – Helps the dough rise quickly. You can also use active dry yeast, but you’ll need to let it proof longer.
- Light Brown Sugar – Adds a touch of sweetness and enhances the flavor of the dough.
- Vegetable or Canola Oil – Keeps the dough soft and tender. You can substitute with melted butter if desired.
- Salt – Enhances the flavor.
- Bread Flour – Gives the dough structure and a nice chewiness. If you don’t have bread flour, all-purpose flour will work, too.
- Lean Ham – The star of the filling! Use good-quality ham for the best flavor.
- Butter – Brushed on the cachitos before baking for a beautiful golden color.
Food Allergy Swaps
- Dairy-Free: Use dairy-free butter to brush the cachitos.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend and freee White bread Flour blend.
Potential Recipe Challenges & Pro Tips
- Dough Takes Time to Rise: Since this is a yeast dough, it needs time to rise properly before shaping. Pro Tip: Make sure your water is warm (about 110°F) when activating the yeast. Too hot or too cold, and the yeast won’t work properly. If your kitchen is chilly, let the dough rise in a warm spot, like inside the oven, with just the light on.
- Rolling the Dough Evenly: If the dough is uneven, some cachitos may bake faster than others. Pro Tip: Roll the dough into an even circle before cutting it into triangles. This ensures all your cachitos are uniform in size.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Dough
In the bowl of a stand mixer, whisk warm water, sugar, and yeast. Let it rest for 8-10 minutes.
With the whisk attachment, mix in the remaining granulated sugar, brown sugar, oil, and salt. Slowly add 1 1/2 cups of bread flour and mix on low until incorporated. Switch to the hook attachment and gradually add the remaining flour. Knead on low speed for 6-8 minutes until smooth and elastic.
Transfer to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled, about 2 hours.
Step 2 – Rise
Transfer to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled, about 2 hours.
Step 3 – Assemble
Punch down the dough and divide it into two equal parts. Shape into balls, then roll each one into a 15–16 inch round on a floured surface. Using a pastry wheel, cut each round into 4 triangles (like a pizza).
Scatter 4–6 tablespoons of ham over one of the triangles. Fold the corners over the ham, then roll from the wide edge to form a crescent shape. Gently curve the edges and place them on a baking tray. Repeat with the remaining triangles. Cover with a clean kitchen towel and let them rest in a warm place while the oven preheats.
Step 4 – Bake
Preheat the oven to 375º F (190º C) for 20 minutes. Bake the cachitos for 20 – 25 minutes until puffed and golden brown. Remove from oven, and brush each crescent with melted butter using a pastry brush. Let them cool on a wire rack a few minutes before serving.
Extra Recipe Tips For Success
- Flour – Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade cachitos regardless of whether you use bread flour or all-purpose flour.
- Let the dough rise in a warm, draft-free spot. If your kitchen is cold, place the bowl in a slightly warm (but off) oven.
- The time it takes to rise may vary depending on the temperature of your kitchen. Be sure to wait until the dough has doubled.
- Use a light touch when shaping the cachitos—overworking the dough can make them dense.
- Always preheat the oven for at least 20 minutes for the best results; cachitos need consistent heat for proper baking.
Variations & Additions
- Cheese-Filled Cachitos: Add a thin slice of cheese along with the ham for an extra indulgent twist.
- Herb Butter Glaze: Mix melted butter with a pinch of garlic powder and parsley for a savory finish.
Storing and Freezing Instructions
Leftovers: Store at room temperature in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days. Reheat in the microwave for 15-20 seconds before serving.
Freezing: Let the cachitos cool completely, then wrap them individually in plastic wrap and freeze for up to 2 months. To reheat, thaw at room temperature and warm in the oven at 300°F for a few minutes.
Frequently Asked Questions
Yes! You can prepare the dough, let it rise, and then refrigerate it overnight. The next day, let it come to room temperature before rolling and shaping.
Absolutely! I prefer lean ham, but you can use smoked ham, turkey ham, or even a mix of both.
They should be golden brown on top and sound hollow when tapped on the bottom. This usually takes about 20 -25 minutes at 375°F.
Yes! Simply cut smaller triangles and roll them up the same way. Just reduce the baking time by a few minutes.
More Venezuelan Recipes You’ll Love!
- Authentic Venezuelan Asado Negro
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- Easy Venezuelan Tequeños Recipe
- Easy Venezuelan Chicha Recipe
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Recipe Card
Venezuelan Cachitos de Jamón
Equipment
Ingredients
- 1 cup (240 ml) warm water (110º F – 43º C).
- 2 tablespoons (28 g) granulated sugar, divided
- 1 package (1/4 oz – 7 g) instant yeast
- 2 tablespoons (24 g) light-brown sugar
- 1 tablespoon (15 ml) vegetable or canola oil
- 1 teaspoon (4 g) salt
- 2 3/4 cups (385 g) bread flour + more for dusting (all-purpose flour will also work)
- 1 lb (500 g) lean ham, finely chopped (I used low sodium ham)
- 4 tablespoons (56 g) butter, melted
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- In the bowl of an electric stand mixer, combine warm water, 1 tablespoon of graulated sugar, and yeast; 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 1 1/2 cup bread flour and mix on low speed until incorporated.
- Switch to the hook attachment and slowly the remaining flour. Knead mixture on medium speed until smooth and elastic, about 6 – 8 minutes. The dough has the right amount of flour when it feels very moist but does not stick to your fingers when pressed. If the dough is still very wet and sticking to the sides of the bowl, add 1 tablespoon of flour a tablespoon at a time; continue mixing until smooth and do not stick to your fingers when pressed.
- Transfer the dough 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 (38 – 40 cm) round, using a rolling pin. Using a pastry wheel cutter (or a pizza cutter) cut the round into 4 equals triangles (like slicing a pizza).
- Place 4-6 tablespoons of ham all over one of the triangles. 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. When all the cachitos are rolled, cover the tray with a clean kitchen towel and let them rest in a warm place while the oven preheat.
- Preheat the oven to 375º F (190º C) for 20 minutes. Bake the cachitos for 20 – 25 minutes until puffed and golden brown. Remove from oven and using a pastry brush, brust each crescent with melted butter.
- Let them cool on a wire rack few minutes before serving.
- Dairy-Free: Use dairy-free butter to brush the cachitos.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking bread, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorites are Better Batter Original Blend and Freee White Bread Flour Blend.
- Dough Takes Time to Rise: Since this is yeast dough, it needs time to rise properly before shaping. Pro Tip: Make sure your water is warm (about 110°F) when activating the yeast. Too hot or too cold, and the yeast won’t work properly. If your kitchen is chilly, let the dough rise in a warm spot, like inside the oven, with just the light on.
- Rolling the Dough Evenly: If the dough is uneven, some cachitos may bake faster than others. Pro Tip: Roll the dough into an even circle before cutting it into triangles. This ensures all your cachitos are uniform in size.
- Flour – Bread flour has more protein content than all-purpose flour, which helps with gluten development. It is recommended if you want to make a chewy and elastic crumb. However, you can also use all-purpose flour for this recipe. The dough’s consistency and texture may vary slightly, but you’ll still be rewarded with delicious homemade cachitos regardless of whether you use bread flour or all-purpose flour.
- Let the dough rise in a warm, draft-free spot. If your kitchen is cold, place the bowl in a slightly warm (but off) oven.
- The time it takes to rise may vary depending on the temperature of your kitchen. Be sure to wait until the dough has doubled.
- Use a light touch when shaping the cachitos—overworking the dough can make them dense.
- Always preheat the oven for at least 20 minutes for the best results; cachitos need consistent heat for proper baking.
- Cheese-Filled Cachitos: Add a thin slice of cheese along with the ham for an extra indulgent twist.
- Herb Butter Glaze: Mix melted butter with a pinch of garlic powder and parsley for a savory finish.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in February 2014. In February 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
I normally do pan de jamon and i will recommend to change the oven to 350 and cook for 30 minutes. another think is after rolled the cachitos i leave then on the tray for about 30 to 45 minutes covered with a towel allowing then to grow more.
Hello Cesar! I appreciate you taking the time to share your experience! Happy baking! 🥖✨
Super recipe, ive tried those in a vezuelian shop in montreal and directly tried your recipe to make them at home. As we are vegetarian, i stuff them with ricotta and greens or with vegan sausage and emmental, the dough is perfect any association would be delicious!!
Hello Chloé! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I made these, sooooo good. Thx for the recipe!
Glad you liked them, Kevin =)
I made them and they were sooooooo good. Thx for the recipe!
Hello Kevin! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
This recipe is a true keeper. It tastes like home. Sabor de panadería venezolana!!
Hola Ana! Me alegro mucho que te gustara =) Feliz Año!
This is a great recipe and super easy. We prefer to use ham that is free of preservatives, nitrite/nitrate and antibiotics. We used Applegate Farms Black Forest ham and also Maverick Ranch chopped up in the food processor. The dough for this recipe is also delicious. Wouldn’t change a thing. Thanks!
Hello Elias! Sound like you nailed. I’m so glad you and your wife enjoyed this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know.
Could these be prepped the day or night before and baked in the morning? I would love to have these for Father’s Day breakfast for my Venezuelan husband. TIA for any tips or advice about whether this is doable.
Hello Yvonne! Sorry, I did not reply on time for father’s day but things are a little crazy around here. Yes, you can make these the day before and bake in the morning. I hope your husband had a wonderful father’s day.
I’m a bit or actually a novice when it comes to making dough. Can I use Pillsbury Crescent roll mixture from the supermarket?
Hello Mario! Sure you can, but keep in mind that the taste and texture might be different from the traditional cachitos. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
What do you do with the butter, I can’t see what you used it for in the recipe.
Sorry, found it, under the photo. You can delete my comment if you want.
Thanks for your interest in my recipe, Ricky. Please come back and let me know how you like it. ?
Hice estos cachitos hoy para celebrar el día después de Thanksgiving a la venezolana. ¡Un éxito total! Saben a panadería caraqueña. Me los comí con jugo de naranja aunque la próxima vez pienso tener lista una malta bien fría. Mi esposo, que nunca había comido cachitos, quedó fascinado. Ya veo que será una receta que haremos muchas veces durante el año. Un millón de gracias por compartir y saludos desde Tennessee 🙂
Hola Andrea!! Que alegria me da recibir mensajes como el tuyo. Estos cachito son súper ricos y lo de la malta bien fría me parece una idea genial. Felices Fiestas!!! Un abrazo y muchos saludos.
love this recipe. I will definitely try these goodies out.
Thanks Alcides!
oh, se ven riquisimos!! se me antojaron mucho Oriana 😀 tender que probar hacerlos antes de mi parto
Que delicia, tengo que prepararlo… Gracias Oriana… Excelente recomendación.
¡Maravillosos! Me muero por uno en este instante, Oriana.
Buena semana y un abrazo,
Vero
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