Hamentashen With Yeast Dough

Tags:

Eastern European
Dessert
Jewish

Yield:

1.0 servings

Added:

December 10, 2010

Creator:

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Ingredients

1 pkt (2 1/2 teaspoons) active dry yeast
cup sugar
1 -teaspoon salt
4 cups flour
1 cup warm water
cup vegetable oil
1 lrg egg
1 lrg egg
1 -tablespoon water
Purchased filling of your choice

Preparation

1
Combine all dry ingredients. In a separate bowl, mix together all liquid ingredients. Gradually add dry ingredients to the liquid to form a dough. Knead dough for 5 - 10 minutes until it is smooth and elastic. Spray a large mixing bowl with Pam and place dough inside. Spray Pam on dough and cover loosely with a towel until dough doubles in size.
2
Punch down dough. Divide into thirds on a lightly floured surface. Roll out each piece until it is 1/4 inch thick. Cut out 3 inch rounds. Re-roll scraps.
3
Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.
4
Place hamentashen 2 inches apart on greased cookie sheets. Cover again and let rise at room temperature until nearly double, about one hour.
5
Preheat oven to 350 degrees. Brush tops of the hamentashen with the egg wash.
6
Bake for about 25 minutes or until golden brown. Transfer to a wire rack to cool.

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