Prep 40 mins
Cook 2 hrs
I was raised on yeast "hammies" and to this day can't eat cookie ones! I also like the poppyseed filling the best. Will post the prune filling recipe separately.
- 118.29 ml warmed milk
- 118.29 ml warm water
- 24.64 ml dry yeast
- 4.92 ml sugar
- 236.59 ml all-purpose flour
- 118.29 ml sugar
- 118.29 ml melted and cooled butter or 118.29 ml vegetable oil
- 2.46 ml vanilla extract
- 3 eggs, at room temperature lightly beaten
- 7.39 ml salt
- 946.36-1182.95 ml all-purpose flour
- 1 whole egg, mixed with
- 29.58 ml milk or 29.58 ml water
- Place the milk in a large mixing bowl and mix with the water, yeast, sugar and flour to make a sloppy batter.
- Cover and allow to stand for 20- 30 minutes.
- Stir the sponge and add it to the sugar, melted butter, vanilla, eggs, salt and enough flour to make a soft, kneadable dough.
- Knead for 5 to 8 minutes until smooth.
- Cover well with greased plastic wrap and let rise until doubled.
- At this stage, you can also refrigerate until the next day but allow dough to reach room temperature before proceeding.
- Divide the dough in half.
- Work, with one piece, leaving the rest of the dough covered with a tea towel.
- Roll the dough out to about 1/4 inch thick.
- Cut out 3 inch circles with a cookie cutter or glass.
- Brush the circles with egg wash.
- Put tablespoon of desired filling in each.
- Bring 3 edges together to form triangles.
- Brush the filled hamantaschen with additional egg eash and sprinkle lightly with sugar if desired.
- Repeat with remaining dough.
- 15 minutes before baking, preheat the oven to 350°F Line 1 or 2 baking trays with parchment paper.
- Place the hamantashcen on the trays.
- Cover lightly with a tea towel and let them rise 15 to 25 minute.
- Bake 18 to 20 minutes until medium golden.
- Cool on the baking sheets.