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 :
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
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