INGREDIENTS

INSTRUCTIONS

Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the
milk is not too warm.  Stir in 1 tablespoon of sugar and set aside. In a
deep mixing bowl, combine the butter, remaining sugar, salt and scalded
milk, and stir until all are blended.  When lukewarm, stir in the yeast.
Add the eggs and about 2 cups of the flour, and beat to a smooth batter.
Add remaining flour to make a tender dough.  Turn out on a floured board
and knead for about 2 minutes.  Grease a large mixing bowl; grease whole
surface of the large ball of dough and place dough in bowl. Cover. Let rise
in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.)
Again knead on a floured board for about a minute. Roll out 1/8 of an inch
thick.  Cut into 3- to 4-inch circles.      Place filling on each. Recipe
for Mohn Filling follow.  To shape true hamantaschen, pinch eges of a
circle together over filling, leaving about 1/2 open, forming a cornucopia.
Then fold over the flap and pinch these edges firmly together. Arrange well
apart on a greased cookie sheet. Cover with a cloth and let rise again in a
wam place to double in bulk. Brush tops with the egg yolk, thinned with a
little water.  Bake in a moderate oven (350°F) for 15 to 20 minutes. Makes
2 to 2 1/2 dozen.
Recipe By     : The Jewish Festival Cookbook, p 110
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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