Venezuelan Cachitos de Jamon (Ham Stuffed Bread Rolls)

Soft, golden, and irresistible, cachitos de jamón are a beloved Venezuelan bakery classic. Think of them as savory, slightly sweet crescent rolls stuffed with smoky ham and bacon—perfect for breakfast, with an afternoon coffee, or any time you’re craving comfort.

Receta en Español

What are cachitos?

Cachitos de jamón are ham filled bread rolls which are soft, crescent rolls filled with ham and bacon, brushed with a sweet egg glaze, and baked to golden perfection. Originating from Venezuela, they’re also popular in Colombia and Ecuador. Though similar to croissants in shape, cachitos are made with a richer, yeast-leavened dough that includes butter, eggs, sugar, and powdered milk, giving them a unique softness and slight sweetness.

Traditionally served for breakfast with coffee, cachitos are a staple in Venezuelan bakeries year-round. Over time, new versions have emerged, but the classic ham-and-bacon cachito remains a favorite.

Ingredient Notes

For the Dough:

• All-purpose flour: Provides the base structure for the dough. Sift it to avoid lumps.
• Baking powder: Adds lightness and helps the dough rise.
• Melted butter: Adds richness and a tender crumb.
• Warm water: Used to activate the yeast and bring the dough together.
• Powdered milk: Adds flavor and helps tenderize the dough.
• Sugar: Sweetens the dough and feeds the yeast.
• Egg: Adds structure, color, and richness.
• Vanilla: A hint of sweetness that enhances the aroma.
• Salt: Balances the flavors.

For the Filling:

• Ham: Choose high-quality smoked ham for the best flavor.
• Smoked bacon: Adds a salty, smoky depth.
• Butter: Used to mix into the filling and brush on the dough.

For the Glaze:

• Egg wash: Helps the cachitos turn golden brown.
• Sugar: Adds a subtle caramelized finish.

Tips for making the best Cachitos

• Use quality ham. The flavor of the cachitos hinges on the filling, so opt for smoked leg ham or York ham for the best results.
• Cut evenly. Roll your dough into a circle and cut like a pizza for evenly shaped cachitos.
• Brush with butter! Brushing the dough with butter before adding the filling helps with flavor and fluffiness.
• Glaze generously. The golden color comes from the egg and sugar glaze—don’t skip it!
• Watch your proof. Letting the dough rise properly gives the cachitos their soft, airy texture.

Recipe Variations

Venezuelan bakeries often offer new twists on the classic cachito. Here are a few fun ideas:

• Cachitos de queso: Replace the ham with a soft white cheese like mozzarella or queso paisa. You can also add both ham and cheese for a ‘mixto’ version.
• Cachitos de pavo y queso crema: Use sliced turkey rolled around a spoonful of cream cheese.
• Cachitos de hojaldre: Use puff pastry for a flakier version, similar to the “minilunch” served in some Venezuelan bakeries.

How to Store Ham Cachitos or Filled Bread Rolls

Freshly baked cachitos are best enjoyed warm from the oven, but they store beautifully for later too.

• Room temperature: Store cooled cachitos in an airtight container at room temperature for up to 1 day.
• Refrigerator: For longer storage, refrigerate in a sealed container for up to 3 days. To enjoy, reheat briefly in the oven or microwave until warm and soft.
• Freezer: Once completely cooled, freeze cachitos in a freezer-safe container or zip-top bag for up to 2 months. Reheat directly from frozen in a 325°F (160°C) oven until heated through—about 10–12 minutes.

Pro tip: Brush with a bit of melted butter after reheating to bring back that fresh-from-the-bakery flavor.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it overnight. Let it come to room temperature before rolling it out.

What can I serve with cachitos?

They’re perfect with a cup of coffee or hot chocolate for breakfast or an afternoon snack.

Can I make these without bacon?

Yes, feel free to omit the bacon or replace it with more ham or a vegetarian filling.

Though traditionally made by professional bakers, more and more home cooks are learning to make ham cheese cachitos from scratch—and for good reason. These homemade rolls are soft, flavorful, and deeply satisfying. Whether you’re reminiscing about a Venezuelan childhood or just discovering authentic Venezuelan cachitos for the first time, this recipe will bring a warm, bakery-style treat straight to your kitchen.

¡Buen provecho!

Venezuelan Cachitos de Jamon (Ham Stuffed Bread Rolls)

Recipe for homemade Cachitos de Jamon, these tasty South American/Venezuelan breakfast bread rolls are stuffed with smoked ham and bacon.

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Course: Breakfast, Brunch, Snack

Cuisine: Colombian, Ecuadorian, Latin American, South American, Venezuelan

Keyword: Bacon, Bread rolls, Cachitos, Ham

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Dough resting and rising time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 16 bread rolls

Ingredients

• 4 1/2 cups all-purpose flour 500 g
• 1 1/2 teaspoons active dry yeast 14 g
• 1/2 cup melted butter 120 g
• 1 cup warm water 240 ml, divided into 2 equal parts
• 3 tablespoons powdered milk
• 1/2 cup sugar 100 g
• 1 large egg
• 1 teaspoon vanilla
• 1 teaspoon salt

For the filling:

• 400 g ham
• 200 g smoked bacon
• 1/2 cup butter 120 g

For the glaze:

• 1 egg
• 2 tablespoons sugar

Instructions

• Dissolve one tablespoon of sugar in ½ cup of warm water and add all the yeast. Stir with a spoon or fork until the yeast dissolves, and let this mixture sit for about ten minutes until the yeast activates. Note that you use a small amount of the water and sugar for this, because the yeast activates in small amounts of water, and the sugar helps it ferment more quickly.
• You'll know the yeast has activated because you'll see bubbles forming on the surface of the container. If no bubbles have formed, the yeast may be in poor condition or expired, and you'll need to use another yeast.
  
• Place the activated yeast in the bowl of the mixer, or in a regular bowl if you choose to knead the dough by hand. Add the other ½ cup of water, the egg, powdered milk, sugar, vanilla, and melted butter. Mix very well until you obtain a smooth mixture.
  
• Gradually sift the flour over the mixture and knead vigorously. If you’re kneading by hand, it’s best to place the flour in the shape of a volcano on a flat surface, and add the liquid mixture to the center, gradually incorporating it.
• You can also prepare the dough in a food processor or mixer.
  
• When the dough comes away from your hands and is soft and pliable enough, form it into a ball and let it rest in a bowl for 30 minutes or until it doubles in size.
  
• While the dough rises, cut the ham and bacon into strips no more than one centimeter wide.
  
• Then mix them together with two tablespoons of butter for the filling. Set aside.
  
• After the dough has risen, remove it from the bowl and place it on the surface where you'll make the cachitos or bread rolls. Knead it for a few minutes to remove excess air. Divide it into two equal parts.
• Take the first part, form it into a ball, and roll it out with a rolling pin to a maximum thickness of 0.5 millimeters. The resulting shape should be round, as if you were making a pizza.
  
• Preheat the oven to 160°C/320°F.
• Cut the dough crosswise, forming four large triangles. Then repeat this cut, but now in an X, dividing each triangle into two more. You will have eight triangles.
  
• Brush each triangle with the remaining butter from the filling. Next, select the first triangle to fill, and place two generous spoonfuls of ham and bacon on the widest part of the triangle.
  
• Fold the edges inward to cover the edges of the ham filling, so the filling can’t spill out.
  
• Next, finish rolling the remaining rolled out dough over the filling: Take both ends of the dough and press them toward the center to create the classic half-moon or crescent shape. Place the first cachito or bread roll on the baking sheet. Repeat the process with the remaining dough triangles, and also with the second batch of dough.
  
• Cover a baking sheet with parchment paper or baking paper. Place the cachitos on the baking sheet, well separated from each other. They generally double in size in the oven and tend to puff up a bit, so you want to prevent them from sticking together.
  
• In a small bowl, beat the egg with the sugar. Then, using a pastry brush, brush the cachitos with the egg wash mix. Let them rest for approximately 20 more minutes. It's best to bake them in two batches.
  
• Bake the cachitos in the preheated oven. Remove them from the oven when they look golden brown. If you want a more professional finish, brush the cachitos with a little extra butter while they're still warm.
  
• I usually store the cachitos in a glass bowl in the refrigerator, and they last up to three days. When you're ready to eat them, just reheat them slightly in the oven or microwave, and enjoy!

Photos of the step by step preparation process for Venezuelan Cachitos de Jamon or ham stuffed bread rolls:

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