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Spanish Inspired Ham & Cheese Spiral Muffin Bread

Spanish Inspired Ham & Cheese Spiral Bread Muffins

Jessica Lai Perez
Inspired by Luis Troyano's Spanish influenced recipe, this delicious flavor-packed bread muffins have it all - meat, cheese, roasted red pepper and chopped olives. They deliver big bold flavors in one small package! Perfect as an appetizer, snack or terrific on a picnic or on the go, they can be eaten warm or cold.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting/Proofing Time 1 hour 45 minutes
Total Time 2 hours 30 minutes
Course All Day, Appetizer, Brunch, Snack
Cuisine American, Spanish
Servings 12 servings

Equipment

  • Rolling Pin
  • tulip cupcake liner
  • 12 hole muffin pan

Ingredients
  

Dough

  • 4 cups (500g) bread flour (or high protein flour) and more for rolling out dough
  • 11 oz. (320ml) warm water
  • 1 tsp. (10g) salt, preferably fine
  • 3 tsp. (10g) active dry yeast
  • 1 tbsp. extra virgin olive oil
  • 2 tsp. sweet smoked paprika

Filling

  • 4 slices (3.5oz/ 100g) thinly sliced ham use Spanish Serrano ham if available, tear into long strips
  • 1 whole (130g) roasted red pepper cut into strips
  • 4 slices (3.5oz/100g) Spanish Manchego cheese cut into strips
  • 1⅓ cup (160g) pitted green olives chopped coarsely
  • 1 tbsp. Fresh ground black pepper
  • Extra Virgin Olive oil for drizzling

Instructions
 

  • Let's start by gathering all the ingredients. We will make the bread dough first.
  • Sift flour into a large mixing bowl. Add in all the other ingredients and about 3/4 of the warm water. Stir to combine, or, if using a stand mixer, use the dough hook attachment. Slowly add more water as required until all the dry ingredients are absorbed. You may not need all the water. Once the dough comes together, knead for about 8 to 10 minutes (or about 5 minutes using mixer on low speed) until the dough is smooth and elastic.
  • Shape dough into a ball, and place in a lightly oiled bowl. Cover and leave to proof in a warm spot for one hour, or until the dough is slightly puffy.
  • Preheat the oven to 400°F (204°C) and prepare the muffin pan and filling.
  • When ready, place dough on a well floured work space. Punch down and use a rolling pin to roll out the dough into a rectangle, about 20" x 12" (50cm x 30cm).
  • Place the ham slices in 2 stripes on the dough, lengthwise (parallel to the long sides). Next, place the red peppers on top and then the manchego cheese.
  • Then, carefully scatter the chopped olives evenly all over the dough. Finally, liberally sprinkle the fresh ground pepper all over.
  • Next, on the long edge closest, firmly roll the dough into a giant Swiss roll. Press lightly along the seam to seal and rest the rolled up dough on the seam.
  • Using a sharp knife, cut the roll into 12 even pieces. Place each one with into prepared tulip-lined muffin pan, making sure that the spiral is visible.
  • Cover with greased plastic cling wrap and let it rest in a warm place for another 45 minutes, or until puffy.
  • When ready, pop into the preheated oven and bake for 25 minutes or until the tops are golden. Remove from the oven, lightly drizzle extra virgin olive oil on top of the muffins.
  • Serve warm, or at room temperature. Buen Provecho!

Notes

  1. Feel free to substitute with your favorite ham and cheese. If you want to enjoy the Spanish inspired flavors, use Spanish Jamon Serrano and Manchego Cheese. 
  2. For added texture, you can use cured mixed olives with pearl onions. Make sure the olives are pitted and then chopped coarsely.
  3. Uneaten bread muffins should be stored in an air tight container in the fridge for 2 days. For longer periods, freeze.
 
fabfoodflavors.com/ham-cheese-spiral-bread-muffin/
Keyword ham and cheese, Spanish inspired, Spiral Bread Muffins