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Hamantaschen, Yeast Dough III (P, TNT)
Source: Nechama Hadassah, Yeted Ne'eman. Feb. 27, 2004
Yield: 60 hamantaschen using a 3" round cutter

4 cups flour
3/4 cup pareve milk
1/2 cup sugar
1 tsp. salt
1/2 cup margarine
1/2 cup warm water
2 packages dry yeast
1 beaten egg

Heat milk, sugar, and margarine. Cool to lukewarm. Measure warm water into bowl and add the yeast. Stir and set aside until it bubbles.

Add milk mixture, eggs, half the flour, and salt. Mix until smooth. Add rest of the flour and mix to form soft dough. Cover bowl and refrigerate at least 2 hours. Dough can be stored in fridge for 2 days.

Divide dough into 3 balls. Roll each ball out approximately 1/4" thick. Cut out round shapes with glass. Fill with desired filing. Press corners together into triangular shape. If you you do not want filling to be seen, pinch dough closed and bake side down. Let rise 1/2 hour. Smear with egg. Bake at 350°F for 30 minutes or until golden.

This dough can also be used for kokosh cake (chocolate yeast roll) and cinnamon buns.

Posted by Brocha Isaacson Perlstein

Nutritional Info Per Serving: N/A