Hamentaschen (yeast dough)

Yield: 1 Servings

Measure Ingredient
4 cups Flour
½ pounds Margerine
1 \N Cake yeast; (I think that's 1 packet or 2-1/4 t.)
4 \N Egg yolks
4 tablespoons Sugar
½ pint Sour cream
¼ cup Milk; (up to 1/2)

Source: My mother

Dissolve yeast in lukewarm water. Add eggs, sugar, sour cream. Add milk to make 1 pt.

Mix flour and margarine. Add the yeast mixture. Beat until absorbed.

Refrigerate overnight.

Roll small pieces in flour. Roll out. Cut circles, fill, form hamentaschen.

Bake 20-30 minutes at 350 on a greased pan.

NOTE: my mother filled these with a cheese filling made with the farmer's cheese that we've talked about that I haven't seen in the stores since I was a kid. They tasted just like cheese danish. I tried to make them once years ago but they didn't come out like mom's.

Posted to JEWISH-FOOD digest Volume 98 #027 by "Marsha " <mlefko@...> on Jan 15, 1998

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