| 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 <patsplace@worldnet.att.net>
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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