Hamantaschen
Jewish Purim pastries
Ingredients:
Kuchen Dough
1 pound Flour
2 ounces (tablespoons) sugar (calls for caster/superfine)
1/2 pint milk
pinch of salt
1/2 ounce yeast
2 ounce margarine
1 egg
Cream yeast with a teaspoonful of the sugar. Melt the margarine in the milk and when just lukewarm pour it onto the creamed yeast.
Sift flour and salt into a warm bowl, make a well in the center and pour in the yeast mixture. Gradually work in the flour from the sides and knead to a smooth dough; cover and leave in a warm place to rise 1-1/2 to 2 hours. Then add sugar and beaten egg and knead thoroughly. Roll out and use as required.
For hamentaschen, roll out the dough to 1/4 inch thick, cut into 4-inch rounds, and brush edges with melted margarine or oil. Spread with desired filling and fold edges to form three-cornered cakes. Brush the top with warm honey, leave in a warm place to rise till bulk is doubled, then bake in a moderately hot oven (400 F) till golden brown. Any favorite jams or marmalades can be used for the filling, and ready-made poppy-seed filling can be bought in cans. Chopped almonds or walnuts can be mixed in with any of these. Prune filling: Remove pits and chop 1/2 lb. cooked prunes; add grated rind and juice of half a lemon. (Can also be combined with poppy-seed filling.) Cream cheese filling: Add a little sugar and a few currants or raisins to soft cream cheese.
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