Hamentashen With Yeast Dough
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

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.