Title: Traditional Hamantaschen
Categories: Cookies
Yield: 24 servings
1 Dry yeast
1/4 c Milk; lukewarm
1/2 c Sugar
1/2 c Butter
1/2 ts Salt
1 c Milk; scalded
2 Eggs; slightly beaten
4 c All-purpose flour
1 Egg yolk
Recipe by: The Jewish Festival Cookbook, p 110
This is a different version, but it is the one baked frequently in
Israel. It is a yeasted version, and I have never baked any other one
since I tried this one. I recommend it. Olivia Liebermann Dissolve the
yeast in the 1/4 cup of lukewarm milk, making certain that the milk is not
too warm. Stir in 1 tablespoon of sugar and set aside. In a deep mixing
bowl, combine the butter, remaining sugar, salt and scalded milk, and stir
until all are blended. When lukewarm, stir in the yeast. Add the eggs and
about 2 cups of the flour, and beat to a smooth batter. Add remaining flour
to make a tender dough. Turn out on a floured board and knead for about 2
minutes. Grease a large mixing bowl; grease whole surface of the large ball
of dough and place dough in bowl. Cover. Let rise in a warm, not hot,
place, to double its bulk. (Takes from 2 to 4 hours.) Again knead on a
floured board for about a minute. Roll out 1/8 of an inch thick. Cut into
3- to 4-inch circles.
Place filling on each. Recipe for Mohn Filling follow. To shape true
hamantaschen, pinch eges of a circle together over filling, leaving about
1/2 open, forming a cornucopia. Then fold over the flap and pinch these
edges firmly together. Arrange well apart on a greased cookie sheet. Cover
with a cloth and let rise again in a wam place to double in bulk. Brush
tops with the egg yolk, thinned with a little water. Bake in a moderate
oven (350 F) for 15 to 20 minutes. Makes 2 to 2 1/2 dozen. NOTES
: 114 calories if yield is 2 1/2 dozen. 142 calories if yield is 2 dozen
