You are here

Hamantaschen

Chef.at.Home's picture
Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  Milk 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  All purpose flour 5 1⁄2 Cup (88 tbs)
  Eggs 2
  Prune filling/Lemon poppy seed filling 1 Cup (16 tbs)
  Egg yolk 1
Directions

Soften yeast in 1/4 cup warm water (110°).
Heat milk, sugar, butter, and 1 teaspoon salt till sugar dissolves; cool to lukewarm.
Stir in 2 cups of the flour; beat well.
Add softened yeast and 2 eggs; beat well.
Stir in enough flour to make a moderately stiff dough.
Knead on floured surface till smooth (8 to 10 minutes).
Shape into ball.
Place in greased bowl; turn once.
Cover and let rise till double (1 1/4 to 1 1/2 hours).
Divide in half.
Roll each half to a 17x12-inch rectangle.
Cut into 4-inch circles.
Place Prune or Lemon-Poppy Seed Filling in center of each circle.
Moisten edges; bring sides up and pinch together, forming a triangular base.
Place on greased baking sheets; cover and let rise till double (20 to 30 minutes).
Brush tops with egg yolk combined with 1 tablespoon water.
Bake at 350° for 15 to 20 minutes.
Remove from sheets and cool.

Recipe Summary

Cuisine: 
Jewish
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday

Rate It

Your rating: None
4.12222
Average: 4.1 (18 votes)