Hamantaschen Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| 1/2 cup pareve margarine | ||
| Salt | 1 Teaspoon | |
| All purpose flour | 5 1/2 Cup (16 tbs) | |
| 2 eggs Prune or Lemon-Poppy | ||
| Seed Filling | ||
| Egg yolk | 1 | |
Directions
Soften yeast in warm water.
In saucepan heat milk, sugar, margarine, and salt till sugar dissolves; cool to lukewarm.
Stir in 2 cups flour; beat well.
Add softened yeast and 2 eggs; beat well.
Stir in enough of the remaining flour to make a moderately stiff dough.
Knead on floured surface till smooth (8 to 10 minutes).
Shape into a ball.
Place in greased bowl; turn once.
Cover; let rise till double (1 1/4 to 1 1/2 hours).
Divide in half.
Roll each half to 17 x 12-inch rectangle.
Cut into 4-inch circles.
Place Prune or Lemon-Poppy Seed Filling in centers.
Moisten edges of dough; bring sides up and pinch together, forming a triangular base .
Place on greased bakingsheets; cover and let rise till double (20 to 30 minutes).
Brush tops with egg yolk mixed with 1 tablespoon water.
Bake at 350° for 15 to 20 minutes.
In saucepan heat milk, sugar, margarine, and salt till sugar dissolves; cool to lukewarm.
Stir in 2 cups flour; beat well.
Add softened yeast and 2 eggs; beat well.
Stir in enough of the remaining flour to make a moderately stiff dough.
Knead on floured surface till smooth (8 to 10 minutes).
Shape into a ball.
Place in greased bowl; turn once.
Cover; let rise till double (1 1/4 to 1 1/2 hours).
Divide in half.
Roll each half to 17 x 12-inch rectangle.
Cut into 4-inch circles.
Place Prune or Lemon-Poppy Seed Filling in centers.
Moisten edges of dough; bring sides up and pinch together, forming a triangular base .
Place on greased bakingsheets; cover and let rise till double (20 to 30 minutes).
Brush tops with egg yolk mixed with 1 tablespoon water.
Bake at 350° for 15 to 20 minutes.
Chef
