Filled Wasps Nests

Pour the flour into a large enough bowl and make an indentation in the center. Crumble in the yeast, sprinkle with sugar, stir in the milk and leave to rise for about 25 minutes with the lid closed. Knead the yeast dough with all the flour, the salt, the oil and enough lukewarm water to make a smooth dough that comes away well from the edge of the bowl. Dust the dough with a little flour and let it rise for 50 minutes with the lid closed. The quantity of dough should double during this time.

Remove the skin from the onions and chop them finely. Remove the fat from the ham and cut it into fine strips. Heat the butter, fry the onion cubes in it until translucent, add the ham strips and fry on all sides, turning. Add the sesame seeds to the onion-ham mixture and remove from the heat.

Rinse the parsley, spin dry, pluck the leaves from the stems and chop. Add the parsley to the filling and season it with salt, pepper and caraway seeds.

Grease the pastry with butter.

Knead the dough again and roll it out on a lightly floured surface to a rectangle of 40x50cm. Spread the filling on the dough and roll it up from the long side. Cut the roll into 7 slices of the same thickness, place them with the cut surface facing upwards in the shape of a wreath in the tart springform pan and bake for 15 minutes with the lid closed.

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