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Add the yeast to the warm water and mix with a spoon. Let it chill for 5 minutes. In the meantime, add the sugar and the salt to the warm milk. Stir to ensure the sugar dissolves.
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In a big bowl, add the flour and form a Vulcan with a hole in the center. Add the yeast at the center. With your hand mix well.
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Then, add the butter and slowly the milk. The butter must be at room temperature.
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Add two eggs one at the time. Keep kneading.
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In a clean flat surface sprinkle some flour to avoid the dough sticking to the surface. Knead until you have a big ball that is no longer sticking to your fingers. Let the dough sit in a warm place for 40 minutes.
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Cut the dough into two separate balls. Using a rolling pin flatten the dough until it is 1cm thick (about ½ inch).
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Cover the center of the dough with ham, bacon, raisins and sliced olives (see the picture above). Fold the dough to make a roll.
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Optional: decor with the remaining of the dough.
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Beat the remaining egg and egg wash the loaves of bread.
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Take to the oven for 50 minutes at 180ºC