Hamentashen with Yeast Dough
Elevate your Purim celebrations with these irresistible Hamentashen made with soft, pillowy yeast dough! This recipe combines the traditional triangular shape of Hamentashen with the rich, fluffy texture of a yeast-based pastry, making each bite uniquely delicious. Infused with the comforting flavors of vanilla and butter, the dough is perfectly complemented by your choice of sweet fillings, from classic poppy seed or fruit jam to indulgent chocolate. The dough’s slow rise ensures a tender, melt-in-your-mouth texture, while a glossy egg wash adds a golden finish fresh out of the oven. Perfect for festive gatherings or as a sweet treat any time of year, these Hamentashen are a delightful twist on tradition that everyone will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Granulated sugar
- 2.25 teaspoons Instant yeast
- 0.5 teaspoons Salt
- 1 cup Whole milk
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 large Egg yolk (for egg wash)
- 1 cup Filling of your choice (e.g., jam, poppy seed, chocolate)
Instructions
In a large mixing bowl, combine flour, sugar, yeast, and salt. Mix well to evenly distribute the ingredients.
In a small saucepan, heat the milk and butter over low heat until the butter melts and the mixture is warm but not hot (approximately 110°F). Remove from heat.
Add the warm milk mixture to the dry ingredients. Mix in vanilla extract and eggs, and stir until a sticky dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle with a little more flour as needed while kneading.
Place the dough in a large bowl lightly greased with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
After the dough has risen, punch it down to release excess air. Transfer it to a floured surface and roll it out to about 1/4-inch thickness.
Using a round cookie cutter or the rim of a glass (about 3 inches in diameter), cut out circles from the dough. Gather scraps, re-roll, and cut out more circles.
Place a teaspoon of your chosen filling in the center of each circle. Avoid overfilling to prevent leakage during baking.
Pinch the edges of each circle together to form a triangular shape, ensuring the corners are sealed tightly to hold the filling in place.
Place the formed hamentashen on a baking sheet lined with parchment paper, leaving some space between them. Cover lightly with a towel and let them rest for 15 minutes while preheating the oven to 350°F (175°C).
In a small bowl, whisk the egg yolk with a splash of water to make the egg wash. Brush the egg wash lightly over the tops of the hamentashen for a golden finish.
Bake in the preheated oven for 18-20 minutes or until golden brown and cooked through.
Remove from oven and transfer the hamentashen to a wire rack to cool completely. Serve and enjoy!
Nutrition Facts
Calories |
4562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 724.2 g | 263% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 343.7 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 577 mg | 44% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 1728 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
