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Hamantaschen, Yeast Dough I (D)
Source: Jennie Grossinger, "The Art Of Jewish Cooking"
Serves: 42

2 packages yeast (or cakes)
1/4 cup lukewarm water
3/4 cup scalded milk, cooled
5 cups flour, sifted
3/4 cup sugar
1-1/2 teaspoons salt
3 eggs
1 cup melted butter
1 filling recipe, see below
beaten egg yolk, for brushing

Soften the yeast in the water for 5 minutes, then add to the milk. Stir in 2 cups of the flour, the sugar and salt.

Add one egg at a time, beating after each addition. Beat in the butter and remaining flour. Knead for a few minutes, then place in a bowl; cover with a towel and let rise in a warm place until doubled in bulk.

Punch down and knead on a lightly floured board for 5 minutes.

Divide the dough in half and roll out to 1/4" thickness. Cut into 4" squares.

Place a heaping tablespoon of filling on each and fold dough over into a triangle, sealing the edges. 

Let rise until doubled in bulk and brush with beaten egg yolk. Bake in a 375°F oven 25 minutes or until browned.

Poppy Seed Filling:
2 cups poppy seeds
1 cup milk
3/4 cup honey
1 teaspoon grated lemon rind
1/2 cup seedless raisins

Have the poppy seeds ground or put through your food chopper. Combine with the milk and honey. Cook over low heat, stirring frequently, until thick. Stir in the lemon rind and raisins. Cool and fill the dough.

Prune Filling:
2 cups lackwa (prune butter)
1/2 cup ground almonds
1 tablespoon grated orange rind

Mix the ingredients together and fill the dough.

Posted by Lenore Gould