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.
- Cook Time
- Prep Time
- About 40 cookiesServings
- 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
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.
This dough can be made by hand or using a stand-mixer with a dough hook.