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, .