Try this Traditional Hamantaschen recipe, or contribute your own.

Still searching for what to cook ?

Name: Traditional Hamantaschen
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 4 c All-purpose flour; 1 c Milk -- scalded; 2 Eggs -- slightly beaten; 1 Envelope dry yeast; 1/2 c Butter; 1 Egg yolk; 1/4 c Milk -- lukewarm; 1/2 c Sugar; 1/2 ts Salt

Find the most delicious recipes here

INGREDIENTS

4 c All-purpose flour
1 c Milk -- scalded
2 Eggs -- slightly beaten
1 Envelope dry yeast
1/2 c Butter
1 Egg yolk
1/4 c Milk -- lukewarm
1/2 c Sugar
1/2 ts Salt

Servings

INSTRUCTIONS

Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the milk is not too warm. Stir in 1 tablespoon of sugar and set aside. In a deep mixing bowl, combine the butter, remaining sugar, salt and scalded milk, and stir until all are blended. When lukewarm, stir in the yeast. Add the eggs and about 2 cups of the flour, and beat to a smooth batter. Add remaining flour to make a tender dough. Turn out on a floured board and knead for about 2 minutes. Grease a large mixing bowl; grease whole surface of the large ball of dough and place dough in bowl. Cover. Let rise in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.) Again knead on a floured board for about a minute. Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles. Place filling on each. Recipe for Mohn Filling follow. To shape true hamantaschen, pinch eges of a circle together over filling, leaving about 1/2 open, forming a cornucopia. Then fold over the flap and pinch these edges firmly together. Arrange well apart on a greased cookie sheet. Cover with a cloth and let rise again in a wam place to double in bulk. Brush tops with the egg yolk, thinned with a little water. Bake in a moderate oven (350F) for 15 to 20 minutes. Makes 2 to 2 1/2 dozen. Recipe By : The Jewish Festival Cookbook, p 110 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

Alert editor

Traditional Hamantaschen

4 c All-purpose flour
1 c Milk -- scalded
2 Eggs -- slightly beaten
1 Envelope dry yeast
1/2 c Butter
1 Egg yolk
1/4 c Milk -- lukewarm
1/2 c Sugar
1/2 ts Salt

Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the  milk is not too warm.  Stir in 1 tablespoon of sugar and set aside. In a  deep mixing bowl, combine the butter, remaining sugar, salt and scalded  milk, and stir until all are blended.  When lukewarm, stir in the yeast.  Add the eggs and about 2 cups of the flour, and beat to a smooth batter.  Add remaining flour to make a tender dough.  Turn out on a floured board  and knead for about 2 minutes.  Grease a large mixing bowl; grease whole  surface of the large ball of dough and place dough in bowl. Cover. Let rise  in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.)  Again knead on a floured board for about a minute. Roll out 1/8 of an inch  thick.  Cut into 3- to 4-inch circles.      Place filling on each. Recipe  for Mohn Filling follow.  To shape true hamantaschen, pinch eges of a  circle together over filling, leaving about 1/2 open, forming a cornucopia.  Then fold over the flap and pinch these edges firmly together. Arrange well  apart on a greased cookie sheet. Cover with a cloth and let rise again in a  wam place to double in bulk. Brush tops with the egg yolk, thinned with a  little water.  Bake in a moderate oven (350F) for 15 to 20 minutes. Makes  2 to 2 1/2 dozen.    Recipe By     : The Jewish Festival Cookbook, p 110    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (39g)
Recipe Makes: 24 Servings

Calories: 159
Calories from Fat: 38 (24%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.3g
Cholesterol 18.9mg		6 %
Sodium 292.4mg		10 %
Potassium 35.4mg		1 %
Total Carbohydrate 28.2g		8 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 27.5g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 159

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe