Cachitos are a popular Venezuelan breakfast bread.
- 1 TBSP Yeast, One Package
- 1/2 Cup Sugar
- 1 tsp Salt
- 1/2 Cup Vegetable Oil
- 1 Cup Milk
- 4 & 3/4 Cup Flour
- 3 Eggs, Lightly Beaten
- 4 TBSP Melted Butter
- 1 Lb Ham, Diced
In a small bowl add the yeast, a small amount of water and 1/2 cup warm water. Let rise for 10 minutes.
In a large bowl, combine the sugar, salt, oil and milk. Add the flour and knead. Then add the eggs and keep kneading. Finally, add the yeast mixture and knead dough until smooth and stretchy, adding more flour if necessary. Knead for 5 minutes. The dough should be soft and slightly sticky.
Place dough in a lightly greased bowl and let rise in a warm place until double in size, about 2 hours, or chill overnight in the refrigerator.
Knead the dough again, and then divide it into four equal parts. Work with one part at a time.
Roll one piece out into a 10-inch circle. Using a pizza cutter, cut dough into 6 equal triangles, or pizza slices.
Cut the flattened dough into 8 triangles, as if you were cutting a pizza. Place ham in the widest part of each triangle. Then roll up each triangle, beginning at the widest part, where the ham is, and rolling towards the point of the triangle, which used to be the middle of the circle. Place the wrapped-up ham on a cookie sheet or pan, with the point folded underneath so it doesn't come unrolled.
Cover the rolls with plastic and let rise for one hour in a warm place. Pre-heat oven to 350°F.
Brush melted butter on each roll and cook them in the heated oven for 15 minutes or until they are light golden. Remove them from the oven and brush with either a mixture of water and sugar or with an egg white. Return them to the oven until they are golden brown.