Seychellois-style Pan de Jamón

Ingredients

In this Seychellois adaptation of Pan de Jamón, we incorporate Seychellois flavors and ingredients to give the dish a distinct twist. While the original recipe uses traditional Venezuelan ingredients such as smoked ham, bacon, and white bread, our version replaces the bacon with Seychellois-style cured ham. Additionally, we add a touch of Seychellois flair by including local olives and raisins, which infuse the dish with unique flavors. We alse have the original recipe for Pan de jamón, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 60g (4 tbsp) unsalted butter, melted 60g (4 tbsp) unsalted butter, melted
• 2 eggs 2 eggs
• 200g Seychellois-style cured ham, thinly sliced 200g Seychellois-style cured ham, thinly sliced
• 100g pitted green olives, sliced 100g pitted green olives, sliced
• 100g raisins 100g raisins

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 50g, 10g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Make a well in the center and pour in the warm milk, melted butter, and eggs. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and roll it out into a rectangular shape.
6. 6.
   Layer the ham, olives, and raisins evenly over the dough.
7. 7.
   Starting from one long side, tightly roll the dough into a log shape.
8. 8.
   Place the rolled dough on a baking sheet lined with parchment paper, seam side down.
9. 9.
   Cover with a damp cloth and let it rise for another 30 minutes.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Bake the Pan de Jamón for 30-35 minutes, or until golden brown.
12. 12.
    Remove from the oven and let it cool before slicing and serving.

Treat your ingredients with care...

• Seychellois-style cured ham — Look for a high-quality cured ham with a rich flavor. If Seychellois-style ham is not available, you can substitute it with prosciutto or any other cured ham of your choice.

Tips & Tricks

• For added flavor, you can brush the top of the Pan de Jamón with melted butter before baking.
• If you prefer a sweeter taste, you can sprinkle a little sugar on top of the dough before adding the filling.
• Serve the Pan de Jamón warm for the best taste and texture.
• Leftover Pan de Jamón can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Serving advice

Slice the Seychellois-style Pan de Jamón into thick slices and serve it as a delicious appetizer or as part of a brunch spread. It pairs well with a fresh green salad or can be enjoyed on its own.

Presentation advice

To enhance the presentation, garnish the sliced Pan de Jamón with fresh herbs such as parsley or cilantro. Serve it on a wooden cutting board or a decorative platter to showcase its enticing appearance.