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

Notes:

• 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.