Hamentashen - yeast dough

These are a lot more work than cookie-dough hamentashen. They end up with a dough like a Danish pastry. They will go stale after several days.

These tend to unfold as they bake. They work great with poppyseed filling, which stays put, OK with very thick prune butter (lekvar), but not well with something like apricot or raspberry jam, which tends to melt and flow out as the pastry bakes. If you like raspberry or nutella hamentashen, use the cookie dough recipe.

Dough

• 2 T active dry yeast
• 1/4 C lukewarm water
• 3/4 C milk, scalded and cooled to lukewarm
• 2 C flour
• 3/4 C sugar
• 1 1/2 t salt
• 3 eggs
• 1 C melted butter
• 3 C flour

Mohn filling

• 2 C poppyseed, ground
• 1 C milk
• 3/4 C honey
• 1 t grated lemon rind

Dough

Soften yeast in water.

Add milk, 2 C flour, sugar, salt. Mix well.

Add eggs, beating after each.

Beat in melted butter.

Mix in remaining flour. Knead.

Let rise until doubled in bulk.

Punch down and let rest a few minutes.

Roll out thin. Cut into 3 inch squares. Put a tablespoon of filling (see below) in each square. Fold on the diagonal and seal.

Let rise briefly. Bake at 350 degrees 12 minutes or until done.

Mohn filling

Mix all ingredients in a saucepan.

Cook over moderate heat until thick.