Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk (or cakes) Yeast
1/4 c Lukewarm water
3/4 c Scalded milk -- cooled
5 c Flour -- sifted
3/4 c Sugar
1 1/2 ts Salt
3 Eggs
1 c Melted butter
1 Filling recipe -- * see
Note
Beaten egg yolk -- for
Brushing

* Note: The recipes for "Hamentaschen - Prune Filling" and
"Hamentaschen - Poppy Seed Filling" are included in this database.
Soften the yeast in the water for 5 minutes, then add to the milk.
Stir in 2 cups of the flour, the sugar and salt. Add on the butter
and remaining flour. Knead for a few minutes, then place in a bowl;
cover with a towel and let rise in a warm place until doubled in
bulk. Punch down and knead on a lightly floured board for 5 minutes.
Divide the dough in half and roll out to 1/4-inch thickness. Cut
into 4-inch squares. Place a heaping tablespoon of filling on each
and fold dough over into a triangle, sealing the edges. Let rise
until doubled in

Recipe By : Jennie Grossinger - "The Art Of Jewish

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