Hamentashen With Yeast Dough Recipes

Steps:

• In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, zest, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed. Wrap in plastic wrap, flatten into a disk and chill overnight.
• When ready to bake, preheat oven to 375 degrees F.
• Working with about one quarter of the dough at a time and leaving the remaining in the refrigerator, roll on lightly floured surface a little less than 1/4-inch thick. Cut circles (or other fun shapes) using cookie cutters 2 1/2 to 3 inches. Place a spoonful of filling in center (about 1 teaspoon per cookie) and then pinch one side up. Turn and pinch second and then third to make a triangular shape. Leave a little bit of the filling showing at the top. For non-traditional shapes, use your imagination: tubular, squares, bite-size or even some flat cookies depressed in the center with a bit of filling there.
• Place cookies on parchment paper on cookie sheet, brush with a little beaten egg for sheen and bake until nicely browned, 10 to 15 minutes.
• Keep room temp in airtight container but consume within 3 to 4 days, tops.
• Combine everything except the lemon zest and juice and the beaten egg into a saucepan and cook over moderate heat until thick, 10 to 15 minutes. Stir often. Add zest and juice. Take a bit of the filling and mix it into the beaten egg. Repeat, then mix the egg mixture into the pot of filling. Cool overnight.

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.

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.

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.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
• Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.