Wednesday, February 28, 2018

Yeast Dough for Hamentashn




The only reason I have not posted this recipe sooner is that it is so important, I was sure I must have posted it already.  Every year at least two or three people will comment that they remember a kind of homentash you used to be able to get made with yeast dough, and they wish they could find a recipe, and every year I tell them the recipe is on my blog, and finally enough of you insisted you couldn't find it.

I almost always double this recipe, but I will give the proportions Jenny Grossinger provides in her wonderful book The Art of Jewish Cooking.

Yeast Dough for Hamentashn

1/2 cup milk
1/2 ounce yeast
1/2 cup water
3/4 cups sugar
1 1/2 teaspoons salt
3 eggs
8 ounces (2 sticks) melted butter
20 ounces flour

Scald the milk and allow it to cool.  In the mixing bowl, sprinkle the yeast over the water and allow it to dissolve.  Add the milk, sugar, salt, eggs, butter, and mix to combine.  Add the flour and knead with the dough hook or by hand until you have a resilient, silky dough, about ten minutes.  Allow the dough to rise until doubled (about forty minutes, depending on the conditions in your kitchen.  Punch down the dough and roll it out to slightly less than a quarter inch.
Since this dough is a little springy, you might find it easier to make slightly larger hamentashn than usual.

Fill with radish preserves or the filling your heart desires.

Brush with egg wash and bake at 375.  Check after 15 minutes.

Here's what to do with extra dough

Here's what to do with extra poppy filling


And here is a round-up of previous Purim recipes


Inside-Out Pumpkin Hamentashn (Pumpkin Seed Pastry with Pumpkin Filling)

Pumpkin Hamentashn (with Pumpkin Seed Filling)

Carrot Filling


Apricot Filling

Poppy Seed Filling

White Poppy Seed Filling

Hemp Seed Filling

Povidl (Prune Filling)

פּאָװידלע Prune Filling (Yiddish)

Chocolate Dough (English)



Vegan Gluten-Free Hamentash Dough
(English)

Vegan Gluten-Free Hamentash Dough
(Yiddish) װעגאַן טײג

Chocolate Dough (Yiddish)