Yeast Dough Hamantaschen

Publish date:
yeash hamantashen
  • Duration
  • Cook Time
  • Prep Time
  • - ServingsServings


  • 8 :cups all-purpose flour
  • 2 :packages (2 1/4 tsp. each) active dry yeast
  • about 2 cups lukewarm water
  • 3/4 :cup sugar
  • 1/2 teaspoon salt
  • 2 :eggs
  • grated rind of 1 lemon or 1/2 an orange
  • 3/4 :cup of butter or margarine, softened and cut into chunks
  • assorted jams or fruit butters, or quick homemade filling (see note)


  1. To prepare the dough:
  2. In a small bowl, dissolve the yeast in the lukewarm water.
  3. Have it stand for about 10 minutes untill it is thickened and bubbly.
  4. Meanwhile, sift the flour into a large bowl and make a well.
  5. Once the yeast is proofed, pour it in followed by the sugar, salt, eggs, lemon or orange zest, and margarine.
  6. Knead all the ingredients together until a soft dough forms that no longer clings to the sides of the bowl.
  7. Shape the dough into a ball and cover it with a dish towel. Let it rise for an hour and a half.
  8. To fill and make the hamantaschen:
  9. Preheat oven to 350.
  10. Flour a clean work surface.
  11. Roll the dough to about 1/4 inch thick. Cut rounds of dough with the edge of a drinking glass or circle cookie cutter, dipped in flour.
  12. Repeat rolling and rounding with remaining scraps of dough.and aining scraps of dough.
  13. Place a dollop of jam on each round.jam each round.
  14. Pick up the sides and pinch them together to form a triangle, allowing for the jelly centers to remain exposed. them s to remain exposed.
  15. Line a few baking trays with parchment paper.trays
  16. Place the hamantaschen about 1 inch apart on the trays and brush the tops with a beaten egg.hamantaschen ush the tops with a beaten egg.
  17. Set aside to rise for 30 minutes.
  18. 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.
    • 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.