Yeast hamentaschen

Yield: 15 Servings

Measure Ingredient
2 \N Cakes fresh yeast
¼ cup Lukewarm water
1½ teaspoon Salt
½ cup Sugar
½ cup Melted shortening
1 cup Water; or water in which peeled potatoes have been cooked
5 cups Sifted flour (about)
3 \N Eggs; beaten
\N \N Egg yolk for glaze

From: Pat Crosby <patsplace@...> Date: Fri, 16 Aug 1996 14:26:01 +0000 The first is from "Love and Knishes - An Irrepressible Guide to Jewish Cooking" by Sara Kasden - 1956

Soften yeast in lukewarm water. Add salt, sugar, and shortening to water or potato water. Add 2 cups flour; beat thoroughly. Add yeast and eggs, mixing well. Add the remaining flour to make a soft dough. Knead on a lightly floured board until shiny. Place in a lightly greased bowl, cover with a tea towel, and let stand in a warm place until the dough has doubled in bulk. Punch down the dough and turn it over. Cover with a tea towel.

Chill in the refrigerator overnight.

Divide the dough into balls the size of a small apple. Roll out to rounds ¼ inch thick. Place a tablespon of filling in the center of each round.

Bring three sides of the circle together at the center to form a triangle.

Pinch edges together to form a slight ridge. Let stand at room temperature until doubled in bulk. Brush tops with an egg yolk diluted with 1 tablespoon water. Place very far apart on greased baking tins and bake at 350F until golden brown (about 35 minutes). Makes 15 very large Hamentaschen.

JEWISH-FOOD digest V96 #002

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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