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–+ servings

Hamantaschen - A Yeast Dough Version

Jewish Holidays
Servings: 36 Hamantaschen
Author: Bev
Print Recipe

Ingredients

Filling

  • ½ cup water
  • ¼ tsp cinnamon
  • ¾ cup sugar
  • 1½ Tbsp orange zest
  • ½ tsp lemon zest
  • 2 Tbsp honey
  • 2¼ cups chopped pecans, walnuts or a mixture of your favorite dried fruits like prunes, dates, cherries or apricots
  • 2 Tbsp bread crumbs

Dough

  • 2 Tbsp instant yeast
  • ¼ cup milk, scalded and cooled to lukewarm or 1/4 cup warm rice milk
  • 2 cups unsalted butter or margarine, cold
  • ¾ tsp salt
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1 cup sugar
  • 7 cups flour
  • 1 cup (8 oz) sour cream or pareve sour cream
  • 2 eggs
  • 1 egg, beaten

Instructions

Filling

  • In a saucepan combine the water,cinnamon and sugar and bring it to a boil. Add the lemon zest and honey.
  • Return the mixture to a boil. Add the nuts, dried fruit and crumbs. Stir to combine.
  • Reduce to a simmer and cook for an additional 3- 4 minutes.
  • Remove from heat and cool to room temperature before using.(You can make this 3 to 4 days ahead of time and refrigerate it until you’re ready to make your hamantaschen.)

Dough

  • Preheat oven to 375°F.
  • In a small bowl, dissolve the yeast in the lukewarm liquid.
  • In the bowl of an electric mixer(use the paddle), combine the butter, salt, vanilla, zest, and sugar. Add yeast and beat on low for 3 minutes then slowly add the flour and sour cream, alternating them.
  • Add 2 of the eggs and beat for 3- 4 minutes. The dough should pull away from the sides of the bowl.
  • Divide the dough into 36 equal pieces. Roll them into balls then place them on a parchment paper covered cookie sheet. Cover and refrigerate for 15 minutes. Roll each ball out into a 4” square.
  • Place 1 Tablespoon of the filling in the center of each circle. Moisten the sides of the square with water. Fold one corner over to reach the opposite corner. Press firmly to seal and shape into a triangle shape with your fingers. Place a small slit on the top of each one to allow the steam to escape.
  • Place the hamantaschen on a greased or parchment paper covered cookie sheet. Brush the top with the beaten egg.
  • Let the hamantaschen rise for 30 minutes.
  • Bake for 16 to 20 minutes, unti lgolden brown.

Notes

This filling is good, but I substitute Solo fillings or preserves.
Attribution: Modified from Joan Nathan's Jewish Holiday Cookbook.