Yeast Dough Hamentaschen

Yeast Dough Hamentaschen

Made  times
Bracha 1

"Hamentaschen are the triangular filled pastries that are traditionally prepared during the Jewish holiday of Purim. The name hamentasch is usually thought to refer to Haman, the villian of story in the Biblical Book of Esther, who is supposed to have worn a 3-cornered hat. A more likely source of the name is from the Yiddish word for mohntaschen, which means poppyseed-filled pocket. Traditional hamentaschen filling flavors include poppyseed, prune, and apricot. Many hamentaschen are made with cookie-like dough, but this recipe produces a very rich and and tender yeast-raised dough."
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36 servings yields 36
Serving size has been adjusted!

Original recipe yields 36 servings



  • Prep

  • Cook

  1. For the dough: In a small bowl, dissolve the yeast in the lukewarm milk. In an electric mixer fitted with a paddle, combine the butter, salt, vanilla, zest, and sugar. Beat at low speed for 3 minutes. Add the flour, beat at low speed for 4 minutes more. Add the sour cream, 2 of the eggs, and the yeast mixture. Beat at medium speed for 4 to 5
  2. minutes, until the dough pulls away from the sides of the bowl.
  3. Divide the dough into quarters, then roll each quarter into a log. Cut logs into 9 pieces to get 36 equal pieces. Roll them into balls, place them on a flour-dusted tray, cover and refrigerate for 15 minutes. Dust a work surface with flour. Roll each ball out into an oval about 2 1/4 inches long by 2 inches wide.
  4. To assemble: Place 1 heaping teaspoon of the filling in the center of each oval. To make the three-cornered hat shape, lift the 2 longer sides of the oval over the filling, making a point at the top. Then fold the remaining short edge up to enclose the filling and make a triangle: there should be no filling visible. Pinch the edges together.
  5. Transfer the cookies to 2 lightly greased or parchment-lined baking sheets. Beat the remaining egg, and use it to brush the tops of the hamantashen. Let the cookies rise for 40 to 45 minutes, brush once more with the beaten egg.
  6. Preheat the oven to 375°F. Bake for 16 to 20 minutes, until golden brown. Cool on wire rack. Yield: 36
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