Traditional hamantaschen

Yield: 24 Servings

Measure Ingredient
1 Envelope dry yeast
¼ cup Milk -- lukewarm
½ cup Sugar
½ cup Butter
½ teaspoon Salt
1 cup Milk -- scalded
2 Eggs -- slightly beaten
4 cups All-purpose flour
1 Egg yolk

Dissolve the yeast in the ¼ 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 ⅛ 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 ½ 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 2½ dozen.

Recipe By : The Jewish Festival Cookbook, p 110 File

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