Directions

1. Pour milk and water in a small pot. Add to it the sugar and heat on the stove on medium heat till the milk is slightly warm.
2. Crumble fresh yeast in a small bowl and add to it a bit of the warmed up milk. Stir to dissolve the yeast. Add a few tablespoons of flour and mix everything well. Leave the yeast at room temperature for about 10 min till it becomes bubbly.
3. Add 100 g of butter to the milk and put it back on the stove to slowly heat till the butter melts. Leave the milk to cool till it is fine to touch, otherwise it will be too hot to be added to the yeast and might kill it.
4. Sift flour in a big bowl and add to it salt. Don’t add all the flour at once, leave a bit aside in case you don’t need to add all the flour.
5. Pour the milk in the bowl with the flour. Add 2 eggs and the bubbly yeast. Mix everything to form consistent dough. If the dough is too sticky, add a bit more flour, a tablespoon, half a tablespoon at a time, after mixing the dough for a bit to give time for the flour to absorb the liquid. I usually stop adding flour when the dough starts to hold together and separate from the sides of the bowl.
6. Dust the kitchen countertop with a bit of flour and knead the dough for a few minutes till it is soft and elastic. The dough is soft, so there is not much strength needed to knead it. Roll the dough into a ball, put in a bowl and dust with a little bit of flour. Cover the bowl with a lid or a towel and put in a warm place for the dough to grow till it at least doubles in size. It can take about an hour or two depending on how warm your kitchen or where you put the dough is.
7. Cut the cooked ham and smoked bacon into small pieces and mix so that the bacon is not in lumps.
8. Set the oven to heat to 180 degrees Celsius or 400 degrees Fahrenheit.
9. Dust the kitchen countertop with a bit of flour and divide the dough into two pieces. That will make 16 big cachitos. If you want them smaller, you can cut the dough in three parts.
10. Roll the dough thin in a big circle and cut the dough circle into 8 triangles like pizza slices.
11. Melt the remaining 60 g of butter and lightly brush the dough with the butter.
12. Put the filling generously, a few teaspoons or about a tablespoon, on the wider end of the dough triangle and roll, starting with the corners, to close the filling inside. Make sure there is no opening anywhere and the end of the dough is underneath the cachito.
13. Dust the baking tray with a bit of flour and arrange the rolled cachitos on the baking tray leaving some space between them as they will grow while baking.
14. Break an egg in a glass and mix with 2 tbsp of water. Lightly brush the cachitos with the egg wash using a pastry brush and put in the oven to bake for about 15 – 20 minutes till they are lightly brown.
15. Remove cachitos from the oven and brush with the remaining melted butter while they are still hot. That way they will look shinier and the butter will also soften them.
16. And enjoy!