Some traditional hamantaschen are made with a fluffy yeast dough and this is it! If you want to make your own fillings check out our collection of homemade hamantaschen fillings.
To make a quick homemade filling, mix eight ounces of date spread with 1/2 cup of coarsely chopped nuts and zest of one lemon.
Yeast Dough Hamantaschen
Servings
Ingredients
- 2 packages 2¼ teaspoons each active dry yeast
- 2 cups lukewarm water
- 8 cups all-purpose flour
- ¾ cup sugar
- ½ teaspoon salt
- 2 eggs
- Zest of 1 lemon or ½ an orange
- ¾ cup butter or vegan butter softened and cut into chunks
- Filling: assorted jams or fruit butters or quick homemade filling (see note)
- 1 beaten egg
Instructions
- To prepare the dough:
- In a small bowl, dissolve the yeast in the lukewarm water. Let it stand for about 10 minutes untill it is thickened and bubbly.
- Meanwhile, sift the flour into a large bowl and make a well. Once the yeast is proofed, pour it into the well. Add sugar, salt, eggs, lemon or orange zest, and vegan butter.
- Knead all the ingredients together until a soft dough forms that no longer clings to the sides of the bowl.
- Shape the dough into a ball and cover it with a dish towel. Let it rise for an hour and a half.
- For Filing and Baking:
- Preheat oven to 350℉. Line a few baking trays with parchment paper.
- Flour a clean work surface. Roll the dough to about ¼-inch thick. Cut rounds of dough with the edge of a drinking glass or circle cookie cutter, dipped in flour.
- Place a dollop of jam on each round. Pick up the sides and pinch them together to form a triangle, allowing for the jelly centers to remain exposed.
- Place the hamantaschen about 1-inch apart on the trays and brush the tops with a beaten egg. Set aside to rise for 30 minutes.
- Bake for about 20 minutes until gently browned. Serve with sprinkled powdered sugar.
- Notes:
- This dough can be made by hand or using a stand-mixer with a dough hook.
Agree with the other comments. This is a fine recipe for rolls with jam spread on them, but it in no way resembles hamentaschen.
Hamentachsen were originally made with a yeast dough. Today’s cookie dough version was not invented until the 1800s, and not widely adopted until the 20th century.
the dough puffs up as it rises and can pull apart the seam. be sure to “glue” it shut with egg wash and pinch it tightly.
Why do mine open during baking?
I tried this recipe today– it came out more like bread than like either cake or cookie. I’m a fan of soft hamentaschen, but this tasted less like a dessert and more like a roll with some jam on it. Still good, but not what I was looking for. Chag Sameach!
YUM! Delicious! Just made them with chocolate pareve spread and substituted oil for margarine!YUMMY!