Yeast Dough Hamantaschen With Suggested Fillings
- 4 12 teaspoons yeast
- 14 cup lukewarm water
- 34 cup scalded milk, cooled
- 5 cups sifted flour
- 34 cup sugar
- 1 12 teaspoons salt
- 3 eggs
- 1 cup melted butter
- 2 cups poppy seeds
- 1 cup milk
- 34 cup honey
- 1 teaspoon lemon rind, fresh, grated
- 12 cup raisins
- 2 cups prune butter, (lekvar)
- 12 cup almonds, ground
- 1 tablespoon orange rind, grated
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 375F 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.
Mix ingredients together and fill dough.