Hamentaschen - yeast dough
42 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (or cakes) Yeast |
| ¼ | cup | Lukewarm water |
| ¾ | cup | Scalded milk -- cooled |
| 5 | cups | Flour -- sifted |
| ¾ | cup | Sugar |
| 1½ | teaspoon | Salt |
| 3 | Eggs | |
| 1 | cup | Melted butter |
| 1 | Filling recipe -- * see | |
| Note | ||
| Beaten egg yolk -- for | ||
| Brushing | ||
Directions
* 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 on 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 ¼-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
Recipe By : Jennie Grossinger - "The Art Of Jewish
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