I thought I was finished making Hamentashen this year but I wasn’t!!!
I made over 300 with my friend Rhonda that we give away..we don’t eat them all!! Then I made some on my own for my family….then I made some on the weekend with my great nieces, nephews & a few other young people ..this was fantastic. I have been having them over to bake Hamentashen for maybe 4-5 years now & I am so happy that they want to come & bake with me!
Yesterday I spent some time with a wonderful woman,Mrs. Shapiro. She told me that she made some yeast Hamentashen….so of course I asked her to show me how & if we could make them yesterday. She was totally good with that so that is why I mad Hamentashen again!!
The recipe is with a slightly sweet yeast dough & then filled with a poppy-seed filling. She always makes her filling with whatever she has around..but we managed to right down a recipe for this blog! Also the dough, I think she ‘wings’ its but we measured everything!
The dough is one that Mrs Shapiro uses for everything I think…she just adjusts the amount of sugar depending on what she is making. I am a bit of a novice when it comes to yeast dough & she used a lot more yeast than any recipe I have seen for dough…so I am going to write out what she does for you.
Here is the recipe
1/2 cup warm water…not too hot…just a bit warmer than room temperature she says
1 tsp sugar
2 tbsp yeast
1/2 tsp salt
1/3 cup sugar
1/8 cup oil ** a drop less then 1/8 cup !
1/2 cup water, not cold, not hot. tepid
3-4 heaping cups of flour
1 1/2 cup ground poppy-seeds
1/4 cup orange juice or milk *** we used orange juice so that these are parve but use the milk if it does not matter
1 tbsp honey
1/2 cup sugar..*** taste after adding the fruit & adjust the sugar or honey to suit your taste…how sweet you want the filling. We like it sweet since the dough isn’t too sweet
2 handfuls of raisins
Note that today Mrs Shapiro told me she didn’t put fruit in her new batch today .. so if you want them more ‘ poppyseed’ leave the prunes and the apricots out!
6 prunes OPTIONAL
6 apricots OPTIONAL
1 egg, beaten
Cinnamon Sugar to sprinkle on top before baking…just mix some white sugar with cinnamon
Method *** the method part is long but it is just mostly explaining…it is not a hard thing to make
- dissolve the sugar in the warm water… sprinkle the yeast on top & give it a stir. Set aside to start to grow *** we are not going to leave it sit for as long as I thought it has to sit… hahah….she just uses it when she is ready for it & when the yeast has started to work
- In a large bowl, whisk the eggs, salt, sugar & oil together
- If the yeast has started to dissolve in the water, give it stir & dump it in the bowl
- Add the flour, start with 3 cups… stir gently…almost folding the contents of the bowl… she says not to kill the yeast…be gentle… the dough will be wet
- Now add the next cup of flour & mix well. You can mix a bit tougher now.
- The dough should be soft but not sticky..
- Turn the dough our onto a lightly floured board
- If you have to add flour to it by putting flour on your hands & knead the dough
- So , you have to knead the dough until it is a soft not sticky dough…. I have a short video clip of Mrs Shapiro kneading the dough..she does not really like the way I do it…. :))
- When your dough is ready…. & I apologize for not being able to tell you how you will know when the dough is done except to say that it will be smooth, not sticky & it will feel soft & wonderful
- Very lightly grease a bowl & put the dough into the bowl. Turn the dough around in the bowl so that there is a light coating of oil on the dough so it won’t stick to the bowl…. Mrs. Shapiro also just flours the bowl & dough so it won’t stick to the bowl sometimes too.. I do not know how she decides which method to use!
- Cover the bowl with plastic wrap & a bowl & let rise to about double..so we let it rise for 35 -45 min…lots of yeast I guess so it does not take long? Mrs Shapiro puts her oven on low while she is making the dough..then turns it off & puts the dough in the oven to rise…just make sure your oven is not too hot or it will kill the yeast
- Now, while the dough is rising make the filling
- Grind the poppy seeds, we used a small coffee bean grinder..empty the ground poppy-seeds into a bowl
- Add the orange juice or milk & stir… let this sit for a bit… the poppy seeds seem to absorb the liquid *** use the orange juice if you want these parve
- Put the dried fruit into the bowl of your food processor & pulse until well ground…
- Now, you can add the soaked ground poppy seeds to the food processor bowl & pulse a few times to combine it all OR you can put the ground fruit into the bowl with the poppy-seeds & mix it really well…taste & adjust the flavour… add more sugar/honey or dried fruit to suit your persona; taste
- Ok, now we put it all together…
- When your dough is ready…and it just has to rise some..not as much as if you are making bread..
- Turn the dough out onto a floured board & knead the dough a couple of times…do not overdo it
- roughly form into a longish log…i would say the log was bout 3 inches in diameter ‘ish’
- Cut the dough into pieces…see the picture below to see the size of pieces… they were about 1 1/2 inches wide
- We had 12 pieces & dough left over that we made into a poppy-seed strudel but certainly you can make all the dough into Hamentashen
- So now, using your hands you squish the cut pieces of dough flat….into a circle about 3 inches big…
- Put approx a heaping teaspoon full of filling on each circle…If you are making a strudel …just make 12 triangles & leave the rest of the dough & filling for the strudel
- Now form the triangle…see the video clip bellow….pinch the dough together… don’t want any filling leaking out… now Mrs Shapiro gently puts the pinched side of the triangle into flour & puts them seam side down on the prepared baking sheet TIP: Mrs Shapiro says that dipping the seam side into the flour keeps it together so it does not open up & filling does not leak out
- I you are making a strudel… roll the left over dough into a rectangle..it will be about 12x 8…but I was unable to measure it..
- ok..phew…now we are going to let this rise again… put your oven on at this point to 350f & while your oven is preheating, you will let these beauties rise…NOTE: if you make a strudel take a toothpick & poke holes in the strudel down the center to let the steam escape…you will see the holes in the picture below
- Brush the triangles & strudel ( if you made one) with the beaten egg
- Sprinkle with cinnamon sugar….
- When your oven is preheated…Put the baking tray into the oven & bake for about 25 minutes.. check them after 25 minutes & bake longer if needed…
- Take them off of the tray & put onto a cooling rack to cool completely before eating because the filling is hot!
THE VIDEOS ARE OF MRS. ANNA SHAPIRO… SHE IS A FRIEND OF MINE WHO HAS TAUGHT ME WONDERFUL THINGS IN THE KITCHEN & CONTINUESS TO DO SO!