Hamantaschen With Yeast Dough Food

YEAST DOUGH HAMANTASCHEN

Steps:

• To prepare the dough: In a small bowl, dissolve the yeast in the lukewarm water. Let it stand for about 10 minutes untill it is thickened and bubbly. Meanwhile, sift the flour into a large bowl and make a well. Once the yeast is proofed, pour it into the well. Add sugar, salt, eggs, lemon or orange zest, and vegan butter. Knead all the ingredients together until a soft dough forms that no longer clings to the sides of the bowl. Shape the dough into a ball and cover it with a dish towel. Let it rise for an hour and a half. For Filing and Baking: Preheat oven to 350℉. Line a few baking trays with parchment paper. Flour a clean work surface. Roll the dough to about ¼-inch thick. Cut rounds of dough with the edge of a drinking glass or circle cookie cutter, dipped in flour. Place a dollop of jam on each round. Pick up the sides and pinch them together to form a triangle, allowing for the jelly centers to remain exposed. Place the hamantaschen about 1-inch apart on the trays and brush the tops with a beaten egg. Set aside to rise for 30 minutes. Bake for about 20 minutes until gently browned. Serve with sprinkled powdered sugar. Notes: This dough can be made by hand or using a stand-mixer with a dough hook.

HAMENTASHEN WITH YEAST DOUGH

Steps:

• Combine all the dry ingredients.
• In a separate bowl, mix together all the liquid ingredients.
• Gradually add the dry ingredients to the liquid to form a dough.
• Knead the dough for 5-10 minutes until it is smooth and elastic.
• Spray a large mixing bowl with Pam and place the dough inside.
• Spray the Pam on the dough and cover loosely with a towel until the dough doubles in size.
• Punch down the dough.
• Divide into thirds on a lightly floured surface.
• Roll out each piece until it is ¼-inch thick.
• Cut out 3-inch rounds.
• Reroll scraps.
• Place the filling in the center of each dough round.
• Fold three sides up to form a triangle, leaving some filling exposed in the center.
• Place the hamentashen 2 inches apart on greased cookie sheets.
• Cover again and let rise at room temperature until nearly double, about one hour.
• Preheat the oven to 350°F.
• Brush the tops of the hamentashen with the egg wash.
• Bake for about 25 minutes or until golden brown.
• Transfer to a wire rack to cool.

YEAST DOUGH HAMANTASCHEN WITH SUGGESTED FILLINGS

Steps:

• Dough:.
• Soften the yeast in 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.
• Kneed for a few minutes, then place in a bowl; cover with a towel and let rise in a warm place until doubled in bulk (guess that would be about one hour).
• Punch down and knead on a lightly floured board for 5 minutes.
• Divide the dough in half and roll out to 1/4 inch thickness.
• Cut into 4 inch squares.
• Place a heaping tablespoon of filling on each and fold the dough over into a trangle, sealing the edges.
• Let rise until doubled in bulk (guess that would be about 30-45 minutes) and brush with beaten egg yolk.
• Bake in a 375°F oven 25 minutes or until browned.
• Poppy seed filling:.
• Grind the poppy seeds.
• Combine with 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:.
• Mix ingredients together and fill dough.

HAMANTASCHEN WITH YEAST DOUGH

Steps:

• Starter:.
• Place the milk in a large mixing bowl and mix with the water, yeast, sugar and flour to make a sloppy batter.
• Cover and allow to stand for 20- 30 minutes.
• Dough:.
• Stir the sponge and add it to the sugar, melted butter, vanilla, eggs, salt and enough flour to make a soft, kneadable dough.
• Knead for 5 to 8 minutes until smooth.
• Cover well with greased plastic wrap and let rise until doubled.
• At this stage, you can also refrigerate until the next day but allow dough to reach room temperature before proceeding.
• Divide the dough in half.
• Work, with one piece, leaving the rest of the dough covered with a tea towel.
• Roll the dough out to about 1/4 inch thick.
• Cut out 3 inch circles with a cookie cutter or glass.
• Brush the circles with egg wash.
• Put tablespoon of desired filling in each.
• Bring 3 edges together to form triangles.
• Brush the filled hamantaschen with additional egg eash and sprinkle lightly with sugar if desired.
• Repeat with remaining dough.
• 15 minutes before baking, preheat the oven to 350°F Line 1 or 2 baking trays with parchment paper.
• Place the hamantashcen on the trays.
• Cover lightly with a tea towel and let them rise 15 to 25 minute.
• Bake 18 to 20 minutes until medium golden.
• Cool on the baking sheets.

HAMANTASCHEN

Steps:

• Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
• Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
• Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
• Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
• Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
• Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
• Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
• Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.

PURIM HAMANTASCHEN (STUFFED PASTRY DOUGH WITH FILLING)

Steps:

• COOKIE DOUGH:.
• Sift the flour, baking powder, salt, and sugar in a large bowl.
• Work in butter using a pastry blender or two forks, one held in each hand.
• Add the eggs, mixing in with the pastry blender.
• Add the lemon peel.
• Form the dough into a ball and wrap in wax paper, and refrigerate for atleast 1 hour.
• YEAST DOUGH:.
• Sprinkle the yeast over 1/4 cup lukewarm water (105°F); add a pinch of sugar, and set aside until foamy.
• Put 2 cups flour in a large bowl and add the yeast, milk, salt, and remaining sugar.
• Beat in the eggs, one at a time.
• Add the butter and enough flour to produce a dough that is moist and pliable.
• Knead for 5 minutes.
• Form the dough into a ball and place in a large greased bowl.
• Cover with a dish towel and set aside to rise, 1-1 1/2 hours until doubled in bulk.
• MOHN FILLING:.
• Combine the poppy seeds, honey, and milk in a small saucepan. Simmer for about 10minutes, stirring constantly; the mixture should thicken.
• Stir in lemon juice, lemon peel, and raisins.
• Set aside to cool.
• PRUNE FILLING.
• Cover the prunes with 1 cup water in a small saucepan.
• Bring to a boil, cover, and simmer for 30 minutes -1 hour, until tender.
• Add the lemon juice and honey, and simmer slowly for about 10 minutes.
• Stir in the nuts (if using) and let the filling cool.
• LEKVAR FILLING:.
• Combine all ingredients.
• NOTE:.
• All fillings can be made in advance and stored (covered) in the refrigerator.
• ASSEMBLY:.
• Preheat the oven to 350°F You will need 1 recipe dough, 1 recipe filling, and 1 egg, beaten with 1 tbsp water.
• Divide whichever dough you choose into portions you can easily roll out.
• On a floured board, roll out the dough to a thickness of 1/8 to 1/4 of an inch. The cookie dough rolls out best if rolled out between two sheets of wax paper.
• Cut the dough into 3-4 inch circles, using the top of a glass or cookie cutter. Fill each circle with a heaping teaspoon of filling and pinch the dough around it into a triangular shape.
• Brush the dough with the egg wash and bake on a greased cookie sheet for 20-30minutes (the cookie dough will bake faster than the yeast dough).
• When the cookies are done, they will look appealingly brown. Taste one if in doubt!

HAMANTASCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, sugar, and baking powder together in a large bowl. Cut in margarine with 2 knives or a pastry blender. Add eggs and vanilla extract; mix well until dough comes together and is smooth. If dough is sticky, add more flour.
• Roll out dough on floured work surface until it is about 1/4-inch thick. Press the rim of a glass into flour and then into the dough to cut out circles.
• Place 1/2 teaspoon filling into the center of each circle. Fold up the 3 sides into a triangle shape, pinching the sides together tightly to seal. Transfer cookies to baking sheets.
• Bake in the preheated oven until cookies are golden brown, about 25 minutes.

TRADITIONAL HAMANTASCHEN

Steps:

• Into a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer beat shortening, sugar, and egg at medium speed until light and fluffy. Add zest and juice and beat until incorporated. Add flour mixture, stirring, until a smooth dough is formed. Gather dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, at least 3 hours and up to 2 days.
• Preheat oven to 375° F.
• Halve dough. On a lightly floured surface roll out half of dough (keeping other half wrapped and chilled) 1/4 inch thick. With a 3-inch cutter cut out as many rounds as possible. Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. Reroll scraps and cut out more rounds. Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.)
• Bake hamantaschen in middle of oven 20 minutes, or until pale golden. Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely. Make more hamantaschen with remaining dough and filling in same manner. Hamantaschen keep in an airtight container at room temperature 5 days.

EASY HAMANTASCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
• Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.