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Hamantaschen, Yeast Dough IV (D, TNT)
Source: My grandmother
Yield: Approximately 2 to 2-1/2 dozen

1 envelope yeast
1/4 cup lukewarm milk
1/2 cup sugar
1/2 cup butter
1/2 tsp. salt
1 cup scalded milk
2 eggs, lightly beaten
4 cups flour
1 egg yolk

Pre-heat oven to 350°F.

Dissolve yeast in lukewarm milk. Stir in 1 tablespoon sugar and set aside to proof.

In a deep bowl, combine butter, sugar, salt, and scalded milk. Stir until blended.

When the mixture has cooled off a little (to lukewarm), add the yeast.

Add the eggs and approximately 2 cups of flour. Beat until you have a smooth batter. Then stir in the remaining flour.

Turn out the dough onto a floured board and knead for 2 minutes.

Grease a large bowl and grease the dough and place in the bowl.

Cover, let rise in a warm place to double--approximately 2 to 4 hours.

Knead for 1 minute. Roll to 1/8" thick and cut into 3 to 4" circles.

Put your filling on each circle. Shape into triangles. You can leave the middles open to expose the filling, or you can make closed tri-cornered pastries.

Place far apart on greased cookie sheet. Cover, let rise until double (the recipe doesn't say how long).

Brush with egg yolk thinned with a little water. Bake for 15 to 20 minutes.

Poster's Notes:
Although I didn't have a dairy mixer way back when, I imagine all this can be done in a kitchenaid or whatever mixer.

I have the recipe my grandmother used to use. I remember making hamantaschen from this recipe once, many years ago. As I recall, they were marvelous! I still like yeast doughs better than the cookie type. You have to use your own filling ideas, though, because grandma didn't leave me any!

Posted by Diana Freilich

Nutritional Info Per Serving: N/A