Hamentaschen - yeast dough

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

Similar recipes