In a small bowl, add the milk, water, sugar, yeast, and 1 tbsp of flour. The milk must be warm for the yeast to activate. Stir to mix and let it sit for 5 minutes. The yeast will grow and start bubbling.

In a big bowl, add the flour with the previous yeast mix and the egg. Beat the dough using a stand mixer or your hands. Beat for a couple of minutes until you get a homogeneous and sticky dough. Add the melted butter and the salt. Beat for 2 - 4 minutes until you get a homogeneous dough.

Put the dough on a clean surface with a bit of flour. Knead the dough to activate the gluten. Knead for 3-5 minutes until you get a soft and bouncy ball of dough (like the one in the pictures). Grease a bowl with a bit of butter and let the ball of dough rest in there. Cover with plastic wrap and let it rest for 2 hours in a warm place. I let it in the oven turned off.

Cut the smoked ham and the bacon slices into small pieces (like in the pictures). Mix in one bowl.

Dump the dough directly into a clean surface. Let gravity do its job and release the dough without touching it. This way, it will be a perfect ball. Flatten the dough to form a perfect circle.

Using a pizza cutter or a knife, cut the circle into 8 triangles (like in the pictures).

Stretch the tips of the triangles. Add some ham and bacon in the center and fold the side tips into the center (see the pictures). Wrap the cachito covering the stuffing with the longest middle point (see the pictures) Wrap until you get a croissant shaped cachito.

Mix all the ingredients for the egg wash. With a brush cover the surface of the cachitos with the egg mixture.

Take the cachito to the oven at 180ºC (350ºF) for 15 - 20 minutes until the cachitos are slightly brown.