It is one of the favorite breakfasts and most sought after by Venezuelans and can be found in any bakery, it is a rolled wheat dough covered with sweet roque stuffed with ham.

Place in a container a tablespoon of sugar, the tablespoon of yeast and 1/4 cup of milk or water, slightly warm. High temperature inactivates yeast. Mix gently and reserve in a place where there are no drafts. Reserve until a "sponge" forms.

1.

Sift the flour and place it in a volcano-shaped boll. Open a space or hole in the center, add the salt and the whole egg, cover with the flour that is around. Incorporate a tablespoon of sugar, butter, milk powder, sponge and little by little the milk or the remaining water, slightly warm, Mix. Place the dough on a clean surface dusted with flour. Knead and beat it to activate the yeast. Let it rest, covered with flour and a damp cloth, for 30 to 40 minutes.

2.

After time, divide the dough into two or three portions, spread it out in a circular shape, cut it into a triangle, like a pizza, at its base you make a cut in half of about two centimeters. You have cut the ham in a rectangular shape, approximately 3 x 2 centimeters.

3.

You place the ham on the triangle base and you roll it until it is covered, the tip or vertex you fix it with a touch of water and place it in contact with the baking tray that will be with fat and flour. By applying slight pressure, we are going to make the curvature of the little pieces. You can also fill them with cheese or a combination of ham and cheese.

4.

Let them rise at a temperature between 20 and 30 degrees Celsius, until they reach twice their original size. Prepare a mixture of 1/2 tablespoon of sugar with an egg and paint them.

5.

Bake them at 180 to 200 degrees Celsius, for about 20 minutes until they have turned a golden color.