Ham in Nut Dough

Stir lukewarm milk, crumbled yeast and sugar in a baking bowl, cover with plastic wrap and let rest for 10 minutes. Mix butter, flour, egg and salt in a wide bowl and add the dampfl. Knead all ingredients on medium speed with the dough hook of the mixer to a dough. Just before the end, add the walnuts and knead at the lowest speed (at higher speed they would crush). Knead the dough briefly, cover it with plastic wrap in the baking bowl and let it rise in a warm place to double in volume in 1 hour.

In the meantime, for the seasoning paste, melt the sugar in a hot frying pan until golden brown. Briefly sauté the apple cubes in it and fold in the honey. Add the juice of one lemon, the beef broth and the apple brandy. Add the marjoram. Cook the apples until they are viscous and then press them through a sieve. Put the apple syrup on ice for a short time to make it firm.

Knead the dough again on a floured work surface and roll it out evenly with a rolling pin (40×35 cm).

Cover the center of the dough with baking wafers. 4.

4. pull the ham extensively through the apple syrup all around. The syrup must stick well.

Place the marinated ham on the wafers and wrap it in the dough: First fold over the bottom wide half of the dough, brush the top half of the dough with water, fold over and press firmly until smooth. Brush the sides also with water

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