Traditional Hamantaschen

Directions

Dissolve the yeast in the ¼ 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 ⅛ of an inch thick.

Cut into 3- to 4-inch circles.

Place filling on each.

Recipe for Mohn Filling follow.

To shape true hamantaschen, pinch eges of a circle together over filling, leaving about ½ 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 wam 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.