Yeast Hamentaschen Recipe
Yield: 15 ServingsRecipe by luhu.jp
Ingredients:
2 Cakes: fresh yeast,
1/4 cup: Lukewarm water,
1 1/2 tsp: Salt,
1/2 cup: Sugar,
1/2 cup: Melted shortening,
1 cup: Water, or water in which peeled potatoes have been cooked
5 cup: Sifted flour, about
3: Eggs, beaten
Egg yolk for glaze,
Directions:
From: Pat Crosby
Date: Fri, 16 Aug 1996 14:26:01 +0000
The first is from "Love and Knishes - An Irrepressible Guide to Jewish
Cooking" by Sara Kasden - 1956
Soften yeast in lukewarm water. Add salt, sugar, and shortening to water
or potato water. Add 2 cups flour; beat thoroughly. Add yeast and eggs,
mixing well. Add the remaining flour to make a soft dough. Knead on a
lightly floured board until shiny. Place in a lightly greased bowl, cover
with a tea towel, and let stand in a warm place until the dough has doubled
in bulk. Punch down the dough and turn it over. Cover with a tea towel.
Chill in the refrigerator overnight.
Divide the dough into balls the size of a small apple. Roll out to rounds
1/4 inch thick. Place a tablespon of filling in the center of each round.
Bring three sides of the circle together at the center to form a triangle.
Pinch edges together to form a slight ridge. Let stand at room temperature
until doubled in bulk. Brush tops with an egg yolk diluted with 1
tablespoon water. Place very far apart on greased baking tins and bake at
350F until golden brown (about 35 minutes). Makes 15 very large
Hamentaschen.
JEWISH-FOOD digest V96 #002
From the Jewish Food recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Date: Fri, 16 Aug 1996 14:26:01 +0000
The first is from "Love and Knishes - An Irrepressible Guide to Jewish
Cooking" by Sara Kasden - 1956
Soften yeast in lukewarm water. Add salt, sugar, and shortening to water
or potato water. Add 2 cups flour; beat thoroughly. Add yeast and eggs,
mixing well. Add the remaining flour to make a soft dough. Knead on a
lightly floured board until shiny. Place in a lightly greased bowl, cover
with a tea towel, and let stand in a warm place until the dough has doubled
in bulk. Punch down the dough and turn it over. Cover with a tea towel.
Chill in the refrigerator overnight.
Divide the dough into balls the size of a small apple. Roll out to rounds
1/4 inch thick. Place a tablespon of filling in the center of each round.
Bring three sides of the circle together at the center to form a triangle.
Pinch edges together to form a slight ridge. Let stand at room temperature
until doubled in bulk. Brush tops with an egg yolk diluted with 1
tablespoon water. Place very far apart on greased baking tins and bake at
350F until golden brown (about 35 minutes). Makes 15 very large
Hamentaschen.
JEWISH-FOOD digest V96 #002
From the Jewish Food recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Bread