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 Hamentashen
with Yeast Dough
Submitted by Shelley Martin,
Executive Chef (2000-2006)
with the
Shaarey Zedek Synagogue Catering Department
1 pkg. yeast or 2½ tsp.
active dry yeast
1/3 c. sugar
1 tsp. salt
4 c. flour
1 c. warm water
1/3 c. vegetable oil
1 large egg
Egg
Wash:
1 large egg
1 tbsp. water
Method
Combine
all dry ingredients. In a separate bowl mix together all liquid
ingredients. Gradually add dry to liquid to form dough. Knead dough 5 to
10 minutes until elastic and smooth. Spray a large mixing bowl with Pam
and place dough inside. Spray Pam on dough and cover loosely with towel
until double in size.
Punch down
dough. Divide into thirds on a lightly floured surface. Roll out each
piece until it is ¼” thick. Cut into 3” rounds. Re-roll scraps. Place
the filling of your choice in the centre of each round. Fold three sides
up to centre to form a triangle, leaving some filling exposed. Place
Hamentashen 2” apart on greased baking sheet. Cover again, let rise at
room temperature until doubled again in size, about 1 hour.
Preheat
oven to 350 degrees. Brush tops with egg wash. Bake 25 minutes or until
golden brown. Transfer to wire rack to cool.
For
something totally unique, fill Hamentashen with pastry cream or lemon
filling. When slightly cool, top with a drizzle of both white and dark
chocolate. Fantastic! Want to try another?
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