Preparation

• Place the yeast in a glass with about 50 ml of lukewarm water and add a teaspoon of sugar. Mix well, wait about 10 minutes for the yeast to activate, you’ll notice it by the abundant foam that will fill the glass. In a measuring cup with the rest of the lukewarm water, add the oil, salt, and mix well.

  In a bowl, place the sifted flour, add the activated yeast, and start mixing with your hands. Gradually add the water from the measuring cup and knead with your hands until the dough is elastic and no longer sticky.

  Sprinkle some flour on the bottom of the bowl and place the dough on top. Cover with plastic wrap and two towels, let it rise for about 2 hours in a warm place. When the dough has at least doubled in size, you can start your preparations.

• Take 100 g of dough and divide it into 5 equal-sized balls. Put some poppy seeds on the palm of your hand and place the top of the ball, trying to make them stick well. Form a flower and let it rise for another half an hour. Bake at 356°F for about 10/15 minutes.

  

• Take about 100 g of dough and divide it into 4 balls. Dust a surface with flour and roll out each ball very thinly with a rolling pin.

  Using a cookie cutter, cut out 4 large stars, making sure to also cut out the small central star. Combine the leftover dough with the remaining dough in the bowl.

  Place the first star on a 12-inch aluminum pan and lay slices of ham on top, cutting triangles the same size as the star points. Place the second star on top and cover with cream cheese. Add the third star and make a layer of ham and cream cheese. Cover the whole thing with the fourth star.

  Decorate the star with olives and red pepper strips. Let it rise for another 30 minutes. Bake at 356°F for about 25 minutes.

  

• Take the remaining dough and divide it into balls (you should get about 12 balls of 40 g each). Roll them out well with a rolling pin and fill them with a teaspoon of cream cheese and some pieces of cooked ham. Seal and shape the dough into balls. Follow the same procedure for all the balls.

  Spray a 10-inch diameter bundt pan with cooking spray and then dust it with flour. Place the balls inside, brush them with egg yolk, and let them rise for another half hour. Bake at 356°F for about 25/30 minutes.