YEAST DOUGH HAMANTASCHEN
The original hamantaschen were made with a yeast dough, go back to tradition with this recipe.
Provided by Community
Categories Desserts
Time 45m
Yield About 40 cookies
Number Of Ingredients 10
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.
Nutrition Facts :
HAMANTASHEN (YEAST DOUGH)
Recipe by Victoria Dwek. READ MORE
Provided by Recipe By Victoria Dwek
Categories Desserts , Baking
Yield 12
Number Of Ingredients 15
Steps:
- Dissolve yeast in a quarter cup of the water. Stir in one teaspoon of the sugar and let stand until foamy, 5-10 minutes.
- Add the remaining water, remaining sugar, oil, eggs, and salt. Blend in one and a half cups of the flour. Add the remaining flour, a half cup at a time, until the mixture holds together. On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes.
- Place in a greased bowl, turning to coat. Cover with a towel or plastic wrap and let rise at room temperature until doubled in bulk, about one and a half hours, or in the refrigerator overnight. (The dough is easier to handle when chilled, which is beneficial for cakes that require rolling.)
- Punch down the dough. Divide the dough into thirds. On a lightly floured surface, roll out each dough piece a quarter-inch thick. Cut out three- to four-inch rounds.
- Combine the poppy seeds, water or milk, sugar or honey, and salt in a small saucepan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the remaining ingredients. Let cool. Store in the refrigerator if not using immediately.
- Place one tablespoon filling in the center of each dough round. Pinch the bottom side of the dough round together over the filling. Fold down the top flap and pinch the other two sides together to form a triangle, leaving some filling exposed in the center. (The hamantaschen can be prepared ahead to this point and frozen for several months. Defrost before baking.)
- Place the cookies two inches apart on several greased baking sheets. Cover and let rise at room temperature until nearly doubled, about one hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Brush the tops of the hamantaschen with an egg wash (consisting of one egg beaten with one tablespoon water). Bake until golden brown, about 25 minutes. Transfer to a wire rack and let cool completely.
HAMENTASHEN WITH YEAST DOUGH
Posted in response to a recipe request. Hamentashen are the filled triangular pastries eaten on the Jewish holiday of Purim. Traditional fillings are either prune or poppy seed. In the last 15 years or so I've been having a lot of fun coming up with other fillings, like peanut butter and chocolate, and apple cinnamon. Prep time includes the time the dough takes to rise.
Provided by Mirj2338
Categories Breads
Time 2h25m
Yield 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 144.4, Fat 4.4, SaturatedFat 0.7, Cholesterol 21.1, Sodium 124.2, Carbohydrate 22.6, Fiber 0.8, Sugar 3.4, Protein 3.4
HAMANTASCHEN WITH YEAST DOUGH
I was raised on yeast "hammies" and to this day can't eat cookie ones! I also like the poppyseed filling the best. Will post the prune filling recipe separately.
Provided by Maxxr
Categories Dessert
Time 2h40m
Yield 24 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 164.2, Fat 5.2, SaturatedFat 2.9, Cholesterol 45.2, Sodium 188.1, Carbohydrate 24.9, Fiber 0.9, Sugar 4.5, Protein 4.3
YEAST DOUGH HAMANTASCHEN WITH SUGGESTED FILLINGS
Posted by request. Haven't made this myself (yet). The recipe comes from an old book, published in 1978. It might seem a bit old-fashioned but old recipes are not to be discarded! Prep. time does not include rising of the dough.
Provided by Chef Dudo
Categories Yeast Breads
Time 55m
Yield 42 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 185.8, Fat 8.8, SaturatedFat 3.5, Cholesterol 28.1, Sodium 126.6, Carbohydrate 23.8, Fiber 1.4, Sugar 10.6, Protein 4
PURIM HAMANTASCHEN (STUFFED PASTRY DOUGH WITH FILLING)
Purim is a spring holiday commemorating the heroic actions of Esther, Queen of Persia, who prevented Haman from massacring her people. These triangular pastries, literally meaning "Haman's pockets" were inspired by Haman's three-cornered hat. They are pockets of pastry usually stuffed with a sweet poppy seed mixture, or with the dark prune butter sold as "lekvar". In fact, they can have any preserve in them that you wish, but the ones i mentioned are the classics. Recipe from Raymond Sokolov. Presented are two variations for the dough (cookie and yeast), as well as the fillings. Cooking time is approximate, and depends on the variation used below.
Provided by AniSarit
Categories Dessert
Time 1h15m
Yield 30 cookies
Number Of Ingredients 31
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!
Nutrition Facts : Calories 295, Fat 9.7, SaturatedFat 4.6, Cholesterol 52.7, Sodium 84.5, Carbohydrate 49.1, Fiber 2.4, Sugar 24.6, Protein 5.3
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