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.

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.

Then, add the butter and slowly the milk. The butter must be at room temperature.

Add two eggs one at the time. Keep kneading.

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.

Cut the dough into two separate balls. Using a rolling pin flatten the dough until it is 1cm thick (about ½ inch).

Cover the center of the dough with ham, bacon, raisins and sliced olives (see the picture above). Fold the dough to make a roll.

Optional: decor with the remaining of the dough.

Beat the remaining egg and egg wash the loaves of bread.

Take to the oven for 50 minutes at 180ºC