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Traditional Hamantaschen
Recipe By : The Jewish Festival Cookbook, p 110
Serving Size : 24 Preparation Time :0:00
Categories : Breads (Yeasted) Cookies
Jewish
Amount Measure Ingredient -- Preparation Method
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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 eges 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 wam place to double in
bulk. Brush tops with the egg yolk, thinned with a little water. Bake in
a moderate oven (350°F) 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
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