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Hamantaschen


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Member since 2006

Serves 24-30 | Prep Time | Cook Time

Ingredients

1 recipe Mohn Filling
1 envelope dry yeast
1/4 cup milk; lukewarm
1/2 cup sugar
1/2 cup butter
1/2 teaspoon salt
1 cup milk; scalded
2 eggs; slightly beaten
4 cups all-purpose flour
1 egg yolk


Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the


milk is not too warm.


Stir in 1 tablespoon of sugar and set aside.


In a deep mixing bowl, combine the butter, remaining sugar, salt and scalded milk, and stir until all are blended.


When lukewarm, stir in the yeast.


Add the eggs and about 2 cups of the flour, and beat to a smooth batter.


Add remaining flour to make a tender dough.


Turn out on a floured board and knead for about 2 minutes.


Grease a large mixing bowl; grease whole surface of the large ball of dough and place dough in bowl.


Cover.


Let rise in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.)


Again knead on a floured board for about a minute.


Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles.


Place Mohn Filling on each.


To shape true hamantaschen, pinch edges of a circle together over filling, leaving about


1/2 open, forming a cornucopia.


Then fold over the flap and pinch these


edges firmly together.


Arrange well apart on a greased cookie sheet.


Cover with a cloth and let rise again in a warm place to double in bulk.


Brush tops with the egg yolk, thinned with a little water. Bake in a moderate oven 350 F for 15 to 20 minutes.


Pairs Well With


Notes

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