Venezuelan ham cachitos are a beloved breakfast staple that offer a delightful blend of fluffy dough and savory ham. These crescent-shaped rolls are an integral part of Venezuelan cuisine, often enjoyed alongside a cup of coffee or hot chocolate.

The preparation of these delicious treats begins with combining flour, sugar, salt, and yeast in a mixing bowl to form the base of the dough. Softened butter is then incorporated, enriching the mixture with its creamy texture. The process continues by blending eggs and warmed milk, which are gradually introduced to the dry mixture, creating a dough that is kneaded until it achieves a smooth and elastic consistency.

After allowing the dough to rise and double in size, it is turned into individual portions. Rolled into ovals, each piece is filled with a mix of finely chopped ham coated in Dijon mustard, adding a layer of flavor and moisture. Shaped into crescents, the cachitos are left to rise again, brushed with an egg wash, and optionally sprinkled with Parmesan cheese for an extra touch of decadence.

Once baked to a golden brown, these ham-filled delights are ready to be savored. The contrast between the soft, buttery dough and the slightly tangy, smoky ham filling is a true culinary joy. Not only do cachitos embody the warmth of Venezuelan hospitality, but they also reflect the country’s knack for combining simple ingredients into something extraordinarily satisfying.

Beyond their delicious taste, Venezuelan ham cachitos hold a special place in many hearts, often evoking memories of family gatherings and festive mornings. With their inviting aroma and irresistible flavor, these treats continue to be a cherished part of Venezuelan culinary traditions.

Ingredients

4 cups all-purpose flour
1/4 cup granulated sugar
1 tsp salt
1 tbsp instant yeast
1/4 cup unsalted butter, softened
2 large eggs
1 cup whole milk, warmed
1/2 lb cooked ham, finely chopped
2 tbsp Dijon mustard
1 egg yolk (for egg wash)
1 tbsp water (for egg wash)
1/4 cup grated Parmesan cheese (optional, for topping)

Directions

1. In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well to ensure the ingredients are evenly distributed.
2. Add the softened butter and mix until the butter is fully incorporated into the dry ingredients.
3. In a separate bowl, lightly beat the eggs. Add the warmed milk to the beaten eggs and stir to combine.
4. Gradually add the milk and egg mixture to the dry ingredients, mixing continuously until a dough begins to form.
5. Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic.
6. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
7. While the dough is rising, mix the finely chopped ham and Dijon mustard in a bowl until the ham is evenly coated.
8. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. After the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions.
10. Roll each portion of dough into a ball, then flatten each ball into an oval shape with a rolling pin.
11. Place a spoonful of the ham mixture onto the wider end of each dough oval.
12. Roll the dough, starting from the wider end, to form a crescent shape, making sure the ham is enclosed.
13. Place the crescents on the prepared baking sheet, seam side down. Cover them with a towel and let them rise again for about 30 minutes.
14. In a small bowl, beat the egg yolk with water to create an egg wash. Brush the tops of the crescents with the egg wash.
15. If using, sprinkle the grated Parmesan cheese on top of the crescents.
16. Bake in the preheated oven for 20-25 minutes, or until the cachitos are golden brown.
17. Allow them to cool slightly before serving.