Traditional Hamantaschen recipe
yeast, active dry
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.