Yield: 42 servings
Measure | Ingredient |
---|---|
2 packs | (or cakes) Yeast |
¼ cup | Lukewarm water |
¾ cup | Scalded milk -- cooled |
5 cups | Flour -- sifted |
¾ cup | Sugar |
1½ teaspoon | Salt |
3 \N | Eggs |
1 cup | Melted butter |
1 \N | Filling recipe -- * see |
\N \N | Note |
\N \N | Beaten egg yolk -- for |
\N \N | Brushing |
* Note: The recipes for "Hamentaschen - Prune Filling" and "Hamentaschen - Poppy Seed Filling" are included in this database.
Soften the yeast in the water for 5 minutes, then add to the milk.
Stir in 2 cups of the flour, the sugar and salt. Add on the butter and remaining flour. Knead for a few minutes, then place in a bowl; cover with a towel and let rise in a warm place until doubled in bulk. Punch down and knead on a lightly floured board for 5 minutes.
Divide the dough in half and roll out to ¼-inch thickness. Cut into 4-inch squares. Place a heaping tablespoon of filling on each and fold dough over into a triangle, sealing the edges. Let rise until doubled in
Recipe By : Jennie Grossinger - "The Art Of Jewish