Hamantaschen (Yeast Dough)
Rosalie Weiner


Food Editor's Notes:
This is a recipe for the Eastern European raised dough hamantaschen, the original form of this Purim treat. It takes a little bit longer to make than the cookie dough hamantaschen, but if you like a soft, chewy texture, this is the one for you. Hamantaschen will keep, covered at room temperature, for a few days (or you may freeze them).

1 package yeast
3/4 cup milk, lukewarm
2 ounces butter
1/4 cup sugar
3 eggs
2 cups flour
1/4 teaspoon salt
Filling – try Apricot or Dried Cranberry and Sour Cherry

In a small bowl, dissolve yeast in 1/4 cup of the lukewarm milk with 1 teaspoon of the sugar. Set aside.

In a large bowl, combine remaining lukewarm milk, remaining sugar, butter, and 2 eggs; blend well. Mix in yeast mixture, flour, and salt, blending thoroughly to make a soft dough. Place on floured surface and knead for 2-3 minutes until dough is not sticky, adding more flour if necessary. [Food editor’s note: I have added as much as 3/4 cup of extra flour.]

Put dough in an oiled bowl, turning over once to oil all around. Cover with plastic wrap or towel and set in a warm place until doubled in bulk, about 45 minutes.

Punch dough down. On a floured board, roll out 1/2 of the dough to 1/4-inch thickness. Cut into 3-inch circles. Spoon 1 teaspoon filling in center of each circle and bring edges up to form a triangle. Pinch edges to hold triangle shape.

Place on a greased cookie sheet. Brush with remaining beaten egg and bake in a preheated 350-degree oven for 25 minutes or until golden. This recipe can be doubled. Yields 24 pieces.

This recipe was published in California Kosher: Contemporary and Traditional Jewish Cuisine, a collection of recipes from the Women’s League of Adat Ari El Synagogue in North Hollywood, California (1991). This successful cookbook is about to have its eighth printing.

Hamantaschen (Yeast Dough)