- Old-Fashioned Yeast Hamantaschen
1/2 cup scalded milk, cooled to warm
1/2 cup warm water
5 teaspoons dry yeast
1 cup all-purpose flour
Place the milk in a large mixing bowl and mix it with the water,
yeast, sugar and flour. Stir to make a wet batter. Cover and let
20 to 30 minutes.
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, melted, or vegetable oil
1/4 teaspoon lemon oil or extract
1/2 teaspoon vanilla extract
3 eggs, room temperature, lightly beaten
1-1/2 teaspoons salt
4-5 cups all purpose flour
1 egg plus
1 egg yolk
1-2 tablespoons milk or water
Pinch of sugar
Whisk all ingredients in a small bowl. Use pastry brush to apply.
Stir down the sponge and add it to the sugar, butter, lemon oil,
vanilla, eggs, salt and enough flour to make a soft, kneadable
dough. Knead for 5-8 minutes until smooth. Cover well with greased
plastic wrap and let rise until doubled. Divide the dough in half. Work with one piece, leaving the remaining
dough covered with a tea towel. Roll the dough out to a thickness
1/4 inch. Cut out 3-inch circles with a cookie cutter.
Brush the circles with egg wash. Fill each with a tablespoon of
filling of your choice. Bring 3 edges together to form triangles.
Brush the filled hamantaschen with additional egg wash and, if
desired, sprinkle lightly with granulated sugar. Repeat with the
1 or 2 baking sheets with parchment paper.
Place the hamantaschen on the baking sheets. Cover them lightly
Cool on the baking sheets.
Date Orange Filling for Hamantaschen
Yields: 1 1/2 cups
1 1/4 cups packed pitted dates, (about 10 ounces)
1 teaspoon packed finely grated fresh orange zest
1/3 cup fresh orange juice
3/4 teaspoon cinnamon
1/4 teaspoon almond extract,
1 to 2 tablespoons water if necessary
In a food processor blend together all filling ingredients except
water until an almost smooth, jam like consistency. If date mixture
is very dry, blend in water, 1 tablespoon at a time.
Filling may be made 2 days ahead and chilled, covered.