Hamentaschen - Yeast Dough Recipe - Cooking Index
Hamentaschen - Yeast Dough Recipe - Cooking Index
| 2 | (or cakes) Yeast | |
| 1/4 cup | 59ml | Lukewarm water |
| 3/4 cup | 177ml | Scalded milk - cooled |
| 5 cups | 312g / 11oz | Flour - sifted |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 3 | Eggs | |
| 1 cup | 198g / 7oz | Melted butter |
| 1 | Filling recipe - see * Note | |
| Beaten egg yolk - for brushing |
* Note: The recipes for "Hamentaschen - Prune Filling" and "Hamentaschen - Poppy Seed Filling" are included in this database.
Soften the yeast in the water for 5 minutes, then add to the milk. Stir in 2 cups of the flour, the sugar and salt. Add one egg at a time, beating after each addition. Beat in the butter and remaining flour. Knead for a few minutes, then place in a bowl; cover with a towel and let rise in a warm place until doubled in bulk. Punch down and knead on a lightly floured board for 5 minutes. Divide the dough in half and roll out to 1/4-inch thickness. Cut into 4-inch squares. Place a heaping tablespoon of filling on each and fold dough over into a triangle, sealing the edges. Let rise until doubled in bulk and brush with beaten egg yolk.
Bake in a 375 degree oven 25 minutes or until browned. Makes about 3 1/2 dozen.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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