Hamantaschen, Adulterated, Parve W/ Whole Wheat Yeast Dough
- Ready In:
- 2hrs 50mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
Yeast starter
- 1⁄2 cup warmed vanilla-flavored soymilk (w/ 12g-16g sugars per 8oz serving, I used EdenSoy @ 15g/8oz)
- 3 teaspoons dry yeast
- 1⁄2 cup whole wheat pastry flour (plain whole wheat flour is not ground finely enough)
- 1⁄2 teaspoon pure stevia powder (Do NOT use the stuff with added fiber, the measurements won't even be close)
-
Dough
- 1⁄4 cup almond oil (safflower or vegetable will do)
- 1 1 tablespoon honey or 1 tablespoon maple syrup (yeast food)
- 2 eggs, at room temperature
- 1⁄2 teaspoon salt
- 2 -3 cups whole wheat pastry flour
- 1 (25 ounce) bottle wine, barkan merlot,1999 reserve (750ml)
- 1⁄2 cup wheat gluten
- cup honey (optional)
-
Filling
- 1 (12 ounce) can poppy seed filling
-
Glaze
- 1 whole egg, beaten with
- 2 tablespoons vanilla-flavored soymilk
directions
-
Preparation:
- Chill the wine, slightly.
-
Yeast Starter:
- Place soy milk in a small/medium mixing bowl and mix in the stevia powder until it seems to have dissolved.
- Add the yeast and mix until that seems dissolved.
- Add the 1/2 cup of flour and mix into a sloppy batter.
- At this point the soy milk should have enough sugar to keep the yeast happy for a while.
- Cover and allow to stand for about 45 minutes.
-
Dough:
- Place oil, yeast food (sugar), eggs and salt into a large mixing bowl; Break the egg yokes and mix with vigor until homogeneous.
- Stir in yeast starter.
- Slowly mix in flour to make a knead-able dough (you should not need all 3 cups).
- Knead for 5-10 minutes until smooth.
- Form dough into a bun and powder the bottom of it with flour, place in clean mixing bowl, cover the bowl with clear plastic wrap and let rise until doubled.
- This is where the wine comes in; I could not find my rolling pin; Yes, I am a bachelor; But honestly, I DO own a rolling pin; And it's a very good one; I just can't find it; And to be frank about it, at this point even if I did find it; I'm not sure I'd want to use it; Not on food; So, if you own a rolling pin and can find it, or if you will be driving later, you can skip this part (skip down to"Set aside").
- The Barkan Merlot 1999 Reserve (kosher, from Israel) is a very nice wine, but most important it comes in a tall, narrow, straight bottle; It is just about the same size and shape as that rolling pin I could not find; But the labels will have to be removed.
- Now mom always told me NEVER, to take the labels off things and put them back into the cabinet (or wine rack); This was a lesson made very poignant one day when dinner was advertised as a"surprise" dinner; That was because even SHE didn't know what it was going to be; It turned out benign, but for about an hour I lived in total fear of what labels I may have removed; So, with reverence to mom, to her memory, and in the spirit of Purim, the wine will have to be disposed of---.
- You can now fearlessly remove the labels from the empty bottle with warm running water; With minor care they will peel off intact; You can then past them into a notebook with you thoughts on the wine.
- Then wash off any remaining glue from the bottle (warm water and dish soap should do).
- Set aside a portion of dough about the size of an egg, we'll get back to this in a moment.
- Now roll out the main section of dough to about 1/4 inch thickness (or just a little less, but 1/8 is too thin).
- Lay out parchment paper on a cooking sheet (or use aluminum foil and sprinkle a thin even covering of flour on it).
- Cut the dough into 4-1/2 inch circles using the mouth of an old (large size) Chinese take-out soup container (yes, i washed it first).
- Put a tablespoon of poppy seed filling into the center of the circle and bring 3 sides together to form triangles; Wet the inside lip of the 2nd and 3rd folds to glue them in place; (Now, perchance you should choose to use some other filling; First, I doubt it will hold up to the whole wheat flavor; Second, using some other filling is no longer a Hamantaschen, just ask my dad; Third, calling the resulting concoction a Hamantaschen is ).
- Place the completed forms on the parchment paper (or aluminum foil).
- Preheat the oven to 350°F.
- While the oven is preheating, cover the Hamantaschen with more parchment paper and let them rise for about 15 minutes (or so).
- Remove the covering parchment paper and brush the Hamantaschen with the egg wash glaze.
- By now the oven should be ready, so bake the Hamantaschen for about 20 minutes (or until medium golden; but regardless of color don't bake them for more than 26 minutes or you will have rocks).
- Cool.
- Eat.
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