Introduction
Hamantashen can be made with cookie dough or yeast dough. My safta’s recipe calls for yeast dough.
Photo by htomren [https://www.flickr.com/photos/htomren/]
Ingredients
Yeast Hamantashen Dough
5 cups flour
1/2 cup warm milk
1/2 cup warm water
1/2 cup sugar
1 cake of fresh yeast or 2 1/4 teaspoons of active dry yeast
1/4 cup butter
2 eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon grated lemon or orange zest
Hamantashen Poppy Seed Filling
1 1/2 cups raw poppy seeds, ground
1 cup milk
4 tablespoons raw honey
4 tablespoons sugar
3 tablespoons raisins
1 tablespoon butter
2 teaspoons lemon juice
1 teaspoon lemon zest
Preparation
Yeast Hamantashen Dough
Step 1
Pour the warm water into a large bowl.
Step 2
Mix in the sugar and yeast.
Step 3
When the mixture starts bubbling, add 2 1/2 cups of flour, 1/2 teaspoon salt, 1/2 cup sugar, and 1/2 cup warm milk.
Step 4
Stir well, cover with a kitchen towel, and allow to rest for about ten minutes.
Step 5
Uncover the dough and add two eggs, 1 teaspoon of vanilla, 1/4 cup of butter, the rest of the flour, and orange or lemon zest.
Step 6
Knead the dough well, for about ten minutes.
Step 7
Rub a clean bowl with vegetable oil, and turn the dough into it.
Step 8
Cover with a clean kitchen towel, and allow to stand in a warm place for about two hours.
Step 9
After two hours, punch the dough down.
Step 10
Allow it to rise for 45 minutes. Punch the dough down again, and shape it into a ball.
The yeast dough is ready to be shaped into hamantashen.
Hamantashen Poppy Seed Filling
Step 1
Place the raisins in a cup with boiling water to plump.
Step 2
Pour the milk into a pot. Bring to a slow boil. Add the poppy seeds, butter, and sugar. Simmer until all the liquid has been absorbed.
Step 3
Drain the raisins, and add to the poppy seed mixture.
Step 4
Add the honey, lemon juice, and lemon zest. Mix everything well and allow to cool.
To make the Hamantashen:
Preheat the oven to 325 degrees Fahrenheit (163 degrees Celcius).
Sprinkle some flour on a flat surface and roll out the dough.
Use a wine glass to press out some circles.
Place a teaspoon of filling in each circle.
Wet the edge of the circles with a little water.
Fold the dough around the filling to form a triangle.
Crimp the edges to close it tightly.
Beat an egg with a little water.
Paint each hamantaschen.
Bake for 25 minutes, until golden brown.