Hamantaschen (Yeast Dough)
Recipe By Victoria Dwek
Cook & Prep:
Preference: Parve
Difficulty: Hard
Occasion: Purim
Diet: Vegetarian
Source: Whisk by Ami
Magazine
4h
Serving:
12
Contains:
Cuisines: Ashkenazi
Recipe by Victoria Dwek.
Ingredients (15)
Dough Ingredients
1 package (2 and 1/2 teaspoons) active dry yeast or 1 (.6-oz.) cake fresh yeast
1 cup warm water (105-110 degrees Fahrenheit for dry yeast, 80-85 degrees Fahrenheit for fresh yeast)
1/2 cup sugar
1/2 cup vegetable oil, melted margarine, or melted butter
2 large eggs
1 teaspoon table salt or 2 teaspoons kosher salt
(about) 4 cups unbleached all-purpose flour
Mohnfullung (Poppy Seed Filling)
1 cup poppy seeds, crushed or ground
1/2 cup water or milk
1/2 cup sugar or honey, or any combination
pinch salt
2 tablespoons lemon or orange juice, or 1/2 teaspoon vanilla
2 teaspoons lemon or orange zest
1/2 cup golden raisins, or chopped dried apricots
1/2 cup finely chopped walnuts or almonds (optional)
Start Cooking
Prepare the Dough
Yield: About 30 four-inch pastries
1.
Dissolve yeast in a quarter cup of the water. Stir in one teaspoon of the sugar and let stand until
foamy, 5-10 minutes.
2.
Add the remaining water, remaining sugar, oil, eggs, and salt. Blend in one and a half cups of the
flour. Add the remaining flour, a half cup at a time, until the mixture holds together. On a lightly
floured surface, knead the dough until smooth and elastic, about 10 minutes.
3.
Place in a greased bowl, turning to coat. Cover with a towel or plastic wrap and let rise at room
temperature until doubled in bulk, about one and a half hours, or in the refrigerator overnight.
(The dough is easier to handle when chilled, which is beneficial for cakes that require rolling.)
4.
Punch down the dough. Divide the dough into thirds. On a lightly floured surface, roll out each
dough piece a quarter-inch thick. Cut out three- to four-inch rounds.
Variation:
Extra-Rich Yeast Dough: This will take longer to rise. Increase the butter to 1 cup, eggs to 3, and sugar to 3/4 cup, and
reduce the water or milk to 1/4 cup.
Prepare the Filling
1.
Combine the poppy seeds, water or milk, sugar or honey, and salt in a small saucepan. Simmer
over medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Remove
from the heat and stir in the remaining ingredients. Let cool. Store in the refrigerator if not using
immediately.
Assemble and Bake
1.
Place one tablespoon filling in the center of each dough round. Pinch the bottom side of the
dough round together over the filling. Fold down the top flap and pinch the other two sides
together to form a triangle, leaving some filling exposed in the center. (The hamantaschen can be
prepared ahead to this point and frozen for several months. Defrost before baking.)
2.
Place the cookies two inches apart on several greased baking sheets. Cover and let rise at room
temperature until nearly doubled, about one hour.
3.
Preheat the oven to 350 degrees Fahrenheit.
4.
Brush the tops of the hamantaschen with an egg wash (consisting of one egg beaten with one
tablespoon water). Bake until golden brown, about 25 minutes. Transfer to a wire rack and let
cool completely.