Hamentaschen (yeast dough)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Flour |
| ½ | pounds | Margerine |
| 1 | Cake yeast; (I think that's 1 packet or 2-1/4 t.) | |
| 4 | Egg yolks | |
| 4 | tablespoons | Sugar |
| ½ | pint | Sour cream |
| ¼ | cup | Milk; (up to 1/2) |
Directions
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