Hamentashen With Yeast Dough


1 pkt (2 1/2 teaspoons) active dry yeast
1/3 cup sugar
1 -teaspoon salt
4 cups flour
1 cup warm water
1/3 cup vegetable oil
1 large egg
1 large egg
1 tablespoon water
Purchased filling of your choice


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.
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.
Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.
Place hamentashen 2 inches apart on greased cookie sheets. Cover again and let rise at room temperature until nearly double, about one hour.
Preheat oven to 350 degrees. Brush tops of the hamentashen with the egg wash.
Bake for about 25 minutes or until golden brown. Transfer to a wire rack to cool.


1.0 servings


Friday, December 10, 2010 - 1:02am


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