Traditional Hamantaschen
Traditional Hamantaschen
By: The Jewish Festival Cookbook, p 110
cookies, Germany
1 envelope
dry yeast
1/4 cup
milk; lukewarm
1/2 cup
sugar
1/2 cup
butter
1/2 teaspoon
salt
1 cup
milk; scalded
2
eggs; slightly beaten
4 cups
all-purpose flour
1
egg yolk
Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the
milk is not too warm. Stir in 1 tablespoon of sugar and set aside. In a
deep mixing bowl, combine the butter, remaining sugar, salt and scalded
milk, and stir until all are blended. When lukewarm, stir in the yeast.
Add the eggs and about 2 cups of the flour, and beat to a smooth batter.
Add remaining flour to make a tender dough. Turn out on a floured board
and knead for about 2 minutes. Grease a large mixing bowl; grease whole
surface of the large ball of dough and place dough in bowl. Cover. Let
rise in a warm, not hot, place, to double its bulk. (Takes from 2 to 4
hours.) Again knead on a floured board for about a minute. Roll out 1/8
of an inch thick. Cut into 3- to 4-inch circles.
Place filling on each. Recipe for Mohn Filling follow. To shape true
hamantaschen, pinch edges of a circle together over filling, leaving about
1/2 open, forming a cornucopia. Then fold over the flap and pinch these
edges firmly together. Arrange well apart on a greased cookie sheet.
Cover with a cloth and let rise again in a warm place to double in bulk.
Brush tops with the egg yolk, thinned with a little water. Bake in a
moderate oven (350F) for 15 to 20 minutes. Makes 2 to 2 1/2 dozen.
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NOTES : 114 calories if yield is 2 1/2 dozen. 142 calories if yield is 2
dozen
Yield: 24 servings
Prep Time: 0:0
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Source:
rec.food.cooking, rec.food.recipes