-
1 package (2 1/2 teaspoons) active dry
yeast
or 1 (.6-ounce) cake fresh yeast
-
1 cup warm water (105-110 degrees for dry
yeast,
80-85 degrees for fresh yeast)
-
1/2 cup sugar
-
1/2 cup vegetable oil, melted margarine,
or melted butter
-
2 large eggs
-
1 teaspoon table salt or 2 teaspoons
kosher salt
-
About 4 cups unbleached all-purpose flour
Mohnfullung (Poppy Seed Filling)
* 1 cup poppy seeds, crushed or ground
* 1/2 cup water or milk
* 1/2 cup sugar or honey or any combination
* Pinch of salt
* 2 tablespoons lemon or orange juice, or
1/2 teaspoon vanilla
* 2 teaspoons lemon or orange zest
* 1/2 cup golden raisins or chopped dried
apricots
* 1/2 cup finely chopped walnuts or almonds
(optional)
DOUGH: Dissolve the yeast in 1/4 cup of the
water. Stir in 1 teaspoon of the sugar and
let stand until foamy, 5-10 minutes.
Add the remaining water, remaining sugar,
oil, margarine, or butter, eggs, and salt.
Blend in 1- 1/2 cups of the flour. Add the
remaining flour, 1/2 cup at a time, until
the mixture holds together. On a lightly
floured surface, knead the dough until
smooth and elastic, about 10 minutes.
Place in a greased bowl, turning to coat.
Cover with a towel or plastic wrap and let
rise at room temperature until double in
bulk, about 1- 1/2 hours, or in the
refrigerator overnight. (The dough is easier
to handle when chilled, which is beneficial
for cakes that require rolling.)
Punch down the dough. Divide the dough into
thirds. On a lightly floured surface, roll
out each dough piece 1/4 inch thick. Cut out
3 to 4-inch rounds.
Place 1 tablespoon filling in the center of
each dough round. Pinch the bottom side of
the dough round together over the filling.
Fold down the top flap and pinch the other
two sides together to form a triangle,
leaving some filling exposed in the center.
(The Hamantaschen can be prepared ahead to
this point and frozen for several months.
Defrost before baking.)
Place the cookies 2 inches apart on several
greased baking sheets. Cover and let rise at
room temperature until nearly double, about
1 hour. Preheat the over to 350 degrees F.
Brush the tops of the Hamantaschen with an
egg wash (consisting of 1 egg beaten with 1
tablespoon water). Bake until golden brown,
about 25 minutes. Transfer to a wire rack
and let cool completely.
FILLING: Combine the poppy seeds, water or
milk, sugar, or honey, and salt in a small
saucepan. Simmer over medium-low heat,
stirring frequently, until the mixture
thickens, about 10 minutes. Remove from the
heat and stir in the remaining ingredients.
Let cool, and store in the refrigerator if
not using immediately.
Yields about 2 cups.
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