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Hamantaschen (yeast Dough)

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Jewish 1 Servings

INGREDIENTS

4 c Flour
1 t Salt
1 c Homogenized shortening
1 Dry yeast
1/4 c Warm water 110 F
1 Egg
2 Egg yolks
1 c Sour cream
1 t Vanilla extract
1 Lemon, grated rind of
2/3 c Sugar
1 Egg
1 T Water
1 t Sugar
1 t Oil

INSTRUCTIONS

(from the Jewish Gourmet)  Sift the flour and salt into a large bowl.
Cut the shortening into the  flour mixture until the lumps are the size
of small peas. Dissolve the  yeast in water. Use a whisk to beat the
egg yolks, sour cream, yeast,  vanilla, and lemon rind together until
smooth. Add this to the flour,  kneading with your hands until it is
thoroughly mixed, the dough  coming away from the sides of the bowl.
Cover the bowl tightly with  plastic wrap; refrigerate for 2 hours. The
timing is very important  with this dough. The consistency changes if
you keep it refrigerated  too long.  Sprinkle some sugar on the pastry
board. Divide the dough into 2  parts. Keep one refrigerated while you
are rolling out the other.  Place the dough on the sugared board, and
sprinkle with sugar. Roll  to a 12" square or circle. Fold one side and
then the other toward  the center, making 3 layers of dough. Repeat the
procedure after  giving the dough a quarter turn. Remember to sprinkle
more sugar on  the board and the dough. This dough should then be
rolled as thin as  possible or about 1/4 " thick. The dough will rise
as you are working  on it.  Cut the dough into 3" circles; place a
teaspoon of filling in the  center of each. Bring all the edges to the
middle, pinching them shut  but leaving a small opening in the center
where the filling can be  seen. Place on a teflon cookie sheet or lined
with parchment paper.  Mix the glaze ingredients together, being sure
to dissolve the sugar.  Brush the hamantashen with the glaze; bake in
375° F. oven for 22-25  minutes until golden brown. Yield: about 4
dozen, depending upon how  thin you have rolled the dough. These freeze
beautifully. Be sure to  reheat them in foil before serving. Posted to
JEWISH-FOOD digest V97  #084 by swass@global2000.net (Barbara & Steve
Wasser) on Mar 12, 1997

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