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
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.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 40 g, Cholesterol 23.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 55.6 mg, Sugar 15.4 g
More about "hamentashen with yeast dough recipes"
REVIVING A YEASTED HAMANTASCHEN RECIPE NEARLY LOST TO THE SOVIET …
From jewishfoodsociety.org
Author Naama Shefi
HAMANTASCHEN RECIPES YEAST DOUGH | BRYONT BLOG
From bryont.net
7 HAMANTASCHEN RECIPES FOR PURIM | ALLRECIPES
From allrecipes.com
HAMANTASCHEN - COOKIE-LIKE DOUGH | CRAFTYBAKING | FORMERLY …
From craftybaking.com
HAMENTASHEN WITH YEAST DOUGH RECIPE - COOKEATSHARE
From cookeatshare.com
HAMANTASCHEN - A YEAST DOUGH VERSION - NOSH & MORE
From noshandmore.com
HAMANTASCHEN RECIPE USING PASTRY DOUGH - ALL INFORMATION ABOUT …
From therecipes.info
EASIEST HAMANTASCHEN RECIPE, EVER | THE NOSHER
From myjewishlearning.com
HAMANTASCHEN YEAST DOUGH RECIPE | DEPORECIPE.CO
From deporecipe.co
THE TEN BEST HAMANTASCHEN RECIPES - JAMIE GELLER
From jamiegeller.com
DAIRY YEAST HAMANTASCHEN - COOKIES - KOSHER RECIPE
From chabad.org
HAMANTASCHEN RECIPE YEAST DOUGH | BRYONT BLOG
From bryont.net
YEAST DOUGH HAMANTASCHEN | RECIPE IN 2022 | HAMANTASCHEN, …
From pinterest.com
THE 100 BEST HAMANTASCHEN RECIPES OF ALL TIME - KOSHER.COM
From kosher.com
HAMENTASHEN WITH YEAST DOUGH RECIPE - BAKING.FOOD.COM
From pinterest.nz
YEAST-RAISED HAMENTASHEN RECIPE? | THE FRESH LOAF
From thefreshloaf.com
I TRIED BAKING EVERY TYPE OF HAMANTASCHEN SO YOU DON’T HAVE TO
From heyalma.com
JOAN NATHAN’S RECIPE FOR YEAST HAMANTASCHEN – KOSHER RECIPES
From oukosher.org
THE OG HAMANTASCHEN: YEAST DOUGH POPPY SEED TRIANGLES
From poppyandprune.com
A SAVOURY HAMANTASCHEN RECIPE | FOOD NETWORK CANADA
From foodnetwork.ca
HAMANTASCHEN | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE PERFECT HAMANTASCHEN - BAKING TUTORIAL
From toriavey.com
HAMANTASCHEN TEST KITCHEN #6: YEAST DOUGH HAMANTASCHEN
From imabima.blogspot.com
PERFECT MELT-IN-YOUR-MOUTH HAMANTASCHEN - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
TRADITIONAL HAMANTASCHEN - COOKIES - KOSHER RECIPE
From chabad.org
HAMANTASCHEN RECIPES – LEORA WENGER
From leoraw.com
THE BEST HAMANTASCHEN RECIPES FROM FOOD NETWORK CHEFS
From foodnetwork.com
YEAST HAMANTASCHEN RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HAMENTASHEN - AISH.COM
From aish.com
HAMANTASCHEN: A SWEET CELEBRATION | KING ARTHUR BAKING
From kingarthurbaking.com
HAMANTASCHEN (YEAST DOUGH) - BIGOVEN
From bigoven.com
HAMENTASHEN RECIPES FOR PURIM - BUILDING JEWISH BRIDGES
From buildingjewishbridges.org
THE ORIGINAL PURIM TREAT, YEASTED POPPY SEED HAMANTASCHEN
From hadassahmagazine.org
HAMANTASCHEN DOUGH RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HAMENTASHEN WITH YEAST DOUGH - RECIPES, COOKING TIPS, AND …
From foodista.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #occasion #for-large-groups #healthy #breads #jewish-ashkenazi #european #holiday-event #kosher #dietary #number-of-servings #4-hours-or-less
You'll also love