| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Bread | 15 | Servings |
INGREDIENTS
| 2 | Cakes fresh yeast | |
| 1/4 | c | Lukewarm water |
| 1 1/2 | ts | Salt |
| 1/2 | c | Sugar |
| 1/2 | c | Melted shortening |
| 1 | c | Water; or water in which peeled potatoes have been cooked |
| 5 | c | Sifted flour (about) |
| 3 | Eggs; beaten | |
| Egg yolk for glaze |
INSTRUCTIONS
From: Pat Crosby <[email protected]> Date: Fri, 16 Aug 1996 14:26:01 +0000 The first is from "Love and Knishes - An Irrepressible Guide to Jewish Cooking" by Sara Kasden - 1956 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. Knead 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 a tea towel. Chill in the refrigerator overnight. Divide the dough into balls the size of a small apple. Roll out to rounds 1/4 inch thick. Place a tablespon 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 greased baking tins and bake at 350F until golden brown (about 35 minutes). Makes 15 very large Hamentaschen. JEWISH-FOOD digest V96 #002 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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