Pan de Jamón
Warm up the milk (not boiling), add to it the salt and the sugar.
On a working surface make with the flour a vulcano, add the yeast, two eggs, the butter and mix it until well blended.
Then add little by little the milk until getting an homogeneous dough.
Lay the dough in a bowl and cover it with kitchen foil and keep it in a warm place for around 2 hours.
After that time divide the dough in three pieces. Roll out each piece until getting a rectangular shape from around 25 by 45 cm with a
thickness of 1 cm.
In each rectangle lay first ham (enough to cover the complete dough), then the bacon and last the olives and the raisins.
Then roll each rectangle from down to up and lay the roll on a baking dish (previously covered with baking paper).
Cover the roll with a towel and let them rise for around 45 minutes.
Before baking paint each roll with a mixture made with one egg and the brown sugar.
Bake them in previously preheated oven at 180 degrees celcius for around 45 min.