Hamantaschen With Yeast Dough

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 24
• 1/2 cup warmed milk
• 1/2 cup warm water
• 5 teaspoons dry yeast
• 1 teaspoon sugar
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup melted and cooled butter or 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 3 eggs, at room temperature lightly beaten
• 1 1/2 teaspoons salt
• 4 -5 cups all-purpose flour
• 1 whole egg, mixed with
• 2 tablespoons milk or 2 tablespoons water

Recipe

• 1 starter:.
• 2 place the milk in a large mixing bowl and mix with the water, yeast, sugar and flour to make a sloppy batter.
• 3 cover and allow to stand for 20- 30 minutes.
• 4 dough:.
• 5 stir the sponge and add it to the sugar, melted butter, vanilla, eggs, salt and enough flour to make a soft, kneadable dough.
• 6 knead for 5 to 8 minutes until smooth.
• 7 cover well with greased plastic wrap and let rise until doubled.
• 8 at this stage, you can also refrigerate until the next day but allow dough to reach room temperature before proceeding.
• 9 divide the dough in half.
• 10 work, with one piece, leaving the rest of the dough covered with a tea towel.
• 11 roll the dough out to about 1/4 inch thick.
• 12 cut out 3 inch circles with a cookie cutter or glass.
• 13 brush the circles with egg wash.
• 14 put tablespoon of desired filling in each.
• 15 bring 3 edges together to form triangles.
• 16 brush the filled hamantaschen with additional egg eash and sprinkle lightly with sugar if desired.
• 17 repeat with remaining dough.
• 18 15 minutes before baking, preheat the oven to 350°f line 1 or 2 baking trays with parchment paper.
• 19 place the hamantashcen on the trays.
• 20 cover lightly with a tea towel and let them rise 15 to 25 minute.
• 21 bake 18 to 20 minutes until medium golden.
• 22 cool on the baking sheets.