Hamantaschen With Yeast Dough

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READY IN: 2hrs 40mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Starter:
  • 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.
  • Dough:
  • 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.
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