By The Geek Chef on February 28, 2005
"According to my father, a proper Hamantaschen MUST be yeast dough. And since this year is a leap year on the Jewish calendar the Holiday of Little Purim comes one month before the actual Holiday. Little Purim is notated on many Jewish calendars but it's not celebrated (there's nothing special to do). But, as far as my father is concerned, any excuse (no matter how flimsy) is a good excuse to eat a Hamantaschen (yeast dough and poppy seed filled, there IS no other kind). Yeast dough Hamantaschen are traditionally made like a sweet-bun or a danish, and they don't keep on a baker's shelf very well. So your average bakery is not going to make them unless they know they will sell out by noon that very day. Hence, they only make these things starting about 2 days before the Real Purim Holiday. This left me with no choice, having yet a full month (and 2 days) to go before the Real Purim, so I baked. Hamantaschen With Yeast Dough by Maxxr looked promising, so i started there for ideas... And why adulterated? First, because according to some arcane FDA ruling, if it uses stevia it must be called adulterated. Second, although I started with Hamantaschen With Yeast Dough, it's quite different now. P.S. This dough turned out so good that without the poppy seed and with a little less stevia, it would make a really nice stand alone bread."
Serving Size: 1 (131 g)
Servings Per Recipe: 12