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    You are in: Home / Recipes / Hamentashen With Yeast Dough Recipe
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    Hamentashen With Yeast Dough

    Average Rating:

    3 Total Reviews

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    • on February 21, 2010

      Delicious, but you have to make sure to put only a small amount of filling. Otherwise it spreads out during baking and you're left with an open cookie.

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    • on March 17, 2014

      Fantastic recipe!! The hardest part is recombining the extra dough after it's already been rolled out once (or twice). Making the dough is just as easy as it would be for the cookie dough hamentashen. 25 mins to bake was much too long and my first batch came out really brown. 20 mins worked perfectly. Absolutely delicious!

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    • on March 20, 2008

      This got raving, smash reviews from everyone who tried one. I made a double recipe and filled half with apricot-walnut filling, the others with poppyseed. I was hearing ooohs and aaahs, and was told more than once that this brought back a long-ago memory. It seems nobody makes yeasted hamentashen anymore, only cookie-type. Well, Mirj, you have a solid winner here. The only thing I did differently is to use my favorite yeast which is instant (rapid rise) instead of active dry. An absolutely delicious recipe. I'm going to be making copies of it to distribute to the multiple people who asked for it this afternoon. Chag Sameach!

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    Nutritional Facts for Hamentashen With Yeast Dough

    Serving Size: 1 (50 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 144.3
    Calories from Fat 39
    Total Fat 4.3 g
    Saturated Fat 0.6 g
    Cholesterol 21.1 mg
    Sodium 124.2 mg
    Total Carbohydrate 22.5 g
    Dietary Fiber 0.7 g
    Sugars 3.4 g
    Protein 3.3 g

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