The amaziing amorpheous hamentaschen

The amaziing amorpheous hamentaschen

I tried a yeast dough recipe for hamentaschen this year. After you
hear my tale of woe, you won't want the recipe<g>.

The first time I tried it, the dough was easy to work with and made
beautiful hamentaschen that were tough as rubber to chew. Very tasty
rubber, but rubber none the less.

I figured I must have put in too much flour, so I weighted out the
flour, 3-3/4 ounces per cup according to King Arthur for the second
batch. After discussing it with a friend from TO, I tried adding a
little extra sugar and a pinch of baking powder (there was plenty of
rise to the last batch, but my friend said this would condition the
dough.

That was Tuesday. Of course, it ended up sitting in the fridge for 2
days, and smelled sour when I took it out. It was also semi-liquid.
By the time I got done making the second batch of hamentaschen, I had
added about 2 cups of flour to the dough, maybe a tablespoon per
serving. The dough was barely handleable it was so delicate, but
other than the poppyseed and chocolate fillings oozing out (the date
and almond were fine), they came out beautifully.

They looked like pinwheels when I put them on the tray to bake, with
long, skinny arms sticking out on 3 sides. When they were done, they
were perfect triangles.

You still want the the recipe? Even tho I told you how impossible it
is? Oh, all right, but don't say I didn't warn you...

>From Cynthia Heller on the jewish-food list:

Yeast dough Hamentaschen
Source: :Love & Knishes by Sara Kasdan
Yield: 15 large, 24 medium, 60 3"

2 cakes fresh yeast (I used 5 teaspoons active dry)
1/4 cup lukewarm water
1 1/3 teaspoons salt
1/2 cup sugar
1/2 cup melted shortening (I used oil)
1 cup water, or water in which peeled potatoes have been cooked
5 cups sifted flour (approx)
3 eggs, beaten
Egg yolk for glaze

Soften yeast in lukewarm water. Add salt, sugar and shortening to
water or
potato water. Add 2 cups flour; beat thoroughly. Add yeast and eggs,
mixing
well. Add the remaining flour to make a soft dough. Kneed on a lightly
floured
board until shiny. Place in a lightly greased bowl, cover with a tea
towel, and
let stand in a warm place until the dough has doubled in bulk.

Punch down the dough and turn it over. Cover with tea towel. Chill in
refrigerator overnight.

(This is where I diverged)

Divide the dough into two balls the size of a small apple. Roll out to
rounds 1/4 inch thick. Place a tablespoon of filling in the center of
each
round. Bring three sides of the circle together at the center to form
a
triangle. Pinch edges together to form a slight ridge. Let stand at
room
temperature until doubled in bulk. Brush tops with an egg yolk diluted
with 1
tablespoon water. Place very far apart on a greased baking tin and
bake at 350
degrees until golden brown (about 35 minutes). Makes 15 very large
hamentaschen.

Maxine's Notes: The first batch, I rolled out and punched out about a
dozen from each quarter of the dough, with enough bits left over to
roll out another dozen. Used a half teaspoon of filling. Baked 20
minutes.

Second batch couldn't be rolled. couldn't do much of anything with it
but dredge it with flour. sliced chunks of it off about the size of a
clementine, flattened them out, and filled them. Used a generous
teaspoon of filling with each. Baked 20 minutes.

They do taste good. Nice sour flavor to the dough. I guess you'd
call it a young sourdough.....

maxine in ri



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Re: The amaziing amorpheous hamentaschen


"masha" <weedfam@gmail . com > wrote in message
news:7c0acd0f-c47c-414c-9ed8-ecfc89f41d69@a1g2000hsb.googlegroups . com ...
>I tried a yeast dough recipe for hamentaschen this year. After you
> hear my tale of woe, you won't want the recipe<g>.

So how did grinding the poppy seeds work out?

Jon


____________________________________________________

rec.food.cuisine.jewish recipe archives
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____________________________________________________

Re: The amaziing amorpheous hamentaschen

On Mar 22, 8:14 pm, "Zeppo" <zepp...@hotmail.org> wrote:
> "masha" <weed...@gmail . com > wrote in message
>
> news:7c0acd0f-c47c-414c-9ed8-ecfc89f41d69@a1g2000hsb.googlegroups . com ...
>
> >I tried a yeast dough recipe for hamentaschen this year. After you
> > hear my tale of woe, you won't want the recipe<g>.
>
> So how did grinding the poppy seeds work out?
>
> Jon

I chickened out. Found a jar of poppyseed filling in the cabinet
and used that. Will use up the rest of the whole poppyseed on
challah and rolls over the next couple of weeks.

Thanks for asking
maxine in ri



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