Pedro Torres Ciliberto's recpe on Cachitos - http://pedrotorrescilibertovenezuela.info

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Cachitos

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About Cachitos
Cachitos are little ham-filled, crescent-
shaped rolls. Quite popular for breakfast in
Venezuela, they are sometimes called
Venezuelan croissants, but they have the
rich texture of a dinner roll rather than the
flaky texture of a true croissant. They are
also much easier to make than croissants!

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Ingredients
 1/2 cup sugar
 1 tablespoon instant yeast
 2 eggs
 4 cups flour
 1 pound thinly sliced deli ham
 4 tablespoons butter
 4 tablespoons vegetable shortening
 1 cup milk
 1 teaspoon salt

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Preparation
 Cut butter and shortening into small pieces and place in a heat
proof bowl of a standing mixer. Bring the milk just to a boil in a
saucepan over medium high heat.
 Pour hot milk over shortening and butter and stir until melted.
Let cool slightly.
 Add sugar, salt, and 1 cup flour to butter/milk mixture and stir.
Add eggs and stir well.

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Preparation
 Add yeast and mix well. Add rest of flour and mix.
 Using dough hook attachment, knead dough until smooth and
stretchy, adding more flour if necessary. Knead for 5 minutes.
Dough should be soft, and slightly sticky.
 Place dough in a lightly greased bowl and let rise in a warm
place until double in size, about 2 hours. (or chill overnight in
the refrigerator).

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Preparation (Cont.)
 Punch down dough and divide into 4 pieces. Roll one piece out
into a 10 inch circle. Using a pizza cutter, cut dough into 6
equal triangles, or pizza slices.
 Take 1/4 pound of the sliced ham, and cut it into thin strips.
Divide the ham among the 6 triangles, placing it on top of the
wide part of the triangle.
 Roll the triangles up toward the point, keeping the ham inside,
and place the rolls point side down on a baking sheet, curving
them slightly to form a crescent shape.

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Preparation (Cont. 3)
 Repeat with remaining dough.
 Brush rolls lightly with melted butter, then let rise in a warm place until
doubled.
 Preheat oven to 375. Mix egg white with 1 teaspoon sugar. Bake rolls for
10 minutes. Remove, brush with egg white mixture, and return to the
oven. Bake about 10 minutes more, until golden brown.
 Serve warm or at room temperature.