Hamentashen With Yeast Dough Recipes

Steps:

• Dough:.
• Soften the yeast in water for 5 minutes then add to the milk.
• Stir in 2 cups of the flour, the sugar and salt.
• Add one egg at a time, beating after each addition.
• Beat in the butter and remaining flour.
• Kneed for a few minutes, then place in a bowl; cover with a towel and let rise in a warm place until doubled in bulk (guess that would be about one hour).
• Punch down and knead on a lightly floured board for 5 minutes.
• Divide the dough in half and roll out to 1/4 inch thickness.
• Cut into 4 inch squares.
• Place a heaping tablespoon of filling on each and fold the dough over into a trangle, sealing the edges.
• Let rise until doubled in bulk (guess that would be about 30-45 minutes) and brush with beaten egg yolk.
• Bake in a 375°F oven 25 minutes or until browned.
• Poppy seed filling:.
• Grind the poppy seeds.
• Combine with milk and honey.
• Cook over low heat, stirring frequently, until thick.
• Stir in the lemon rind and raisins.
• Cool and fill the dough.
• Prune filling:.
• Mix ingredients together and fill dough.

Steps:

• Combine all the dry ingredients.
• In a separate bowl, mix together all the liquid ingredients.
• Gradually add the dry ingredients to the liquid to form a dough.
• Knead the dough for 5-10 minutes until it is smooth and elastic.
• Spray a large mixing bowl with Pam and place the dough inside.
• Spray the Pam on the dough and cover loosely with a towel until the dough doubles in size.
• Punch down the dough.
• Divide into thirds on a lightly floured surface.
• Roll out each piece until it is ¼-inch thick.
• Cut out 3-inch rounds.
• Reroll scraps.
• Place the filling in the center of each dough round.
• Fold three sides up to form a triangle, leaving some filling exposed in the center.
• Place the hamentashen 2 inches apart on greased cookie sheets.
• Cover again and let rise at room temperature until nearly double, about one hour.
• Preheat the oven to 350°F.
• Brush the tops of the hamentashen with the egg wash.
• Bake for about 25 minutes or until golden brown.
• Transfer to a wire rack to cool.

Steps:

• Starter:.
• Place the milk in a large mixing bowl and mix with the water, yeast, sugar and flour to make a sloppy batter.
• Cover and allow to stand for 20- 30 minutes.
• Dough:.
• Stir the sponge and add it to the sugar, melted butter, vanilla, eggs, salt and enough flour to make a soft, kneadable dough.
• Knead for 5 to 8 minutes until smooth.
• Cover well with greased plastic wrap and let rise until doubled.
• At this stage, you can also refrigerate until the next day but allow dough to reach room temperature before proceeding.
• Divide the dough in half.
• Work, with one piece, leaving the rest of the dough covered with a tea towel.
• Roll the dough out to about 1/4 inch thick.
• Cut out 3 inch circles with a cookie cutter or glass.
• Brush the circles with egg wash.
• Put tablespoon of desired filling in each.
• Bring 3 edges together to form triangles.
• Brush the filled hamantaschen with additional egg eash and sprinkle lightly with sugar if desired.
• Repeat with remaining dough.
• 15 minutes before baking, preheat the oven to 350°F Line 1 or 2 baking trays with parchment paper.
• Place the hamantashcen on the trays.
• Cover lightly with a tea towel and let them rise 15 to 25 minute.
• Bake 18 to 20 minutes until medium golden.
• Cool on the baking sheets.