Yeast Hamentaschen

15 Servings

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Yeast Hamentaschen Ingredients

2 Cakes fresh yeast	1 c Water; or water in which
1/4 c Lukewarm water	5 c Sifted flour (about)
1 1/2 ts Salt	3 Eggs; beaten
1/2 c Sugar	Egg yolk for glaze
1/2 c Melted shortening

Instructions for Yeast Hamentaschen

From: Pat Crosby Date: Fri, 16 Aug 1996 14:26:01 +0000 The first is from "Love and Knishes - An Irrepressible Guide to Jewish Cooking" by Sara Kasden - 1956 Soften yeast in lukewarm water. Add salt, sugar, and shortening to water or potato water. Add 2 cups flour; beat thoroughly. Add yeast and eggs, mixing well. Add the remaining flour to make a soft dough. Knead on a lightly floured board until shiny. Place in a lightly greased bowl, cover with a tea towel, and let stand in a warm place until the dough has doubled in bulk. Punch down the dough and turn it over. Cover with a tea towel. Chill in the refrigerator overnight. Divide the dough into balls the size of a small apple. Roll out to rounds 1/4 inch thick. Place a tablespon of filling in the center of each round. Bring three sides of the circle together at the center to form a triangle. Pinch edges together to form a slight ridge. Let stand at room temperature until doubled in bulk. Brush tops with an egg yolk diluted with 1 tablespoon water. Place very far apart on greased baking tins and bake at 350F until golden brown (about 35 minutes). Makes 15 very large Hamentaschen. JEWISH-FOOD digest V96 #002 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: GrainsCuisine: Uncategorized

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