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Hamantaschen, Yeast Dough V (P, TNT)
Source: "Love and Knishes," by Sara Kasdan
Yield: 15 very large hamantaschen

2 cakes fresh yeast
1/4 cup lukewarm water
1-1/3 tsp. salt
1/2 cup sugar
1/2 cup melted shortening
1 cup water, or water in which peeled potatoes have been cooked
5 cups sifted flour (approximate)
3 eggs, beaten
Egg yolk for glaze

Soften yeast in lukewarm water. Add salt, sugar, and shortening to water or potato water.

Add 2 cups of 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 tea towel. Chill in refrigerator overnight.

Preheat oven to 350°F.

Divide the dough into balls the size of a small apple. Roll out to rounds 1/4" thick. Place a tablespoon 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 a greased baking tin and bake at 350°F until golden brown (about 35 minutes).

Poster's Notes:
I used to make yeast hamantaschen all the time. The community I grew up in (New Orleans) had a large Purim carnival at the JCC and the woman of the community used to get together and bake the best yeast hamantaschen, and I think they sold them as a fundraiser.

Also, the only kosher bakery in New Orleans many years ago on Feret Street (Long's Bakery) made yeast hamantaschen. They were delicious. I don't know what the community does now, but they were wonderful then. I always tried to make them, but mine never came out the same.

I did find a recipe in an old cookbook called "Love and Knishes," by Sara Kasdan, and it is almost as good. It is quite a bit of work to do these and I have had the cookbook for over 30 years. It is funny, but when I took the old cookbook off the shelf, it opened to that page. This is the basic dough recipe.

Posted by Cynthia Heller

Nutritional Info Per Serving: N/A