Yeast Dough Hamantaschen

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We love the earthiness and tang of yeast in our family and we are especially fond of rustic breads that abound with this flavor. Dealing with recipes that involve yeast can be daunting. I studiously avoided ever using the stuff after a highly disappointing and time-consuming foray into making croissants with my sister in our catering days. My next attempt after that was only when our favorite bakery changed hands and I could no longer count on a steady, Friday-afternoon supply of challahs to grace our Shabbat table. My first attempt yielded a bread so delicious that I have made it almost every Friday afternoon for the last 25 years. Since then, I have not been as fearful using it in other recipes as well, notably some great varieties of cinnamon buns, blini with Russian caviar, and cocosh, recipes I eventually might get around to publishing here someday.

I think I make the best hamantaschen on the planet, so every year at Purim time, when Saul starts to reminisce about the yeast hamantaschen that he remembers from his childhood, I think I will get around to trying to make some with yeast dough as well. This year, I succeeded. After about an hour’s research on the net, I settled on a recipe that looked promising. Part of the problem of dealing with yeast doughs is that measurements cannot be exact. Usually, the recipe will say something like “add additional flour” until some criteria is met. In this case, it said to add flour until the dough was no longer sticky. “Sticky” is a very difficult and subjective condition. So I went slowly, adding an eighth of a cup at a time. I wound up adding another whole cup of flour and still felt that the dough was “sticky,” but decided that it was less sticky than my challah dough and I would see what it was like after the long rising period in the refrigerator. I think that I was successful in producing a dough that was workable and tasty. In addition, I had two containers of sour cream in the refrigerator, and I was dismayed to find that both were spoiled when I opened them after I had already begun proofing the yeast. Fortunately, I had a very fresh container of whole milk Greek yogurt which turned out to be a wonderful substitute. To increase the tanginess, I grated fresh lemon peel into the dough.

I think the results turned out wonderful, and Saul loved them, but the perfectionist in me is troubled because no matter how carefully I formed my triangles and carefully pinched the edges, yeast dough swells and opens and insists on forming its own amorphous shapes. In the end, I prefer my beautiful and delicate cookie dough hamantaschen, but those among you who are inveterate lovers of yeast, like Saul, should surely be pleased with the results of this recipe.

Yeast Dough Hamantaschen

• 2-1/4 tsp. or one envelope dry yeast
• 1/4 cup lukewarm milk
• 1/2 cup plus 1/4 tsp. sugar, divided
• 3-1/4 cups all-purpose flour, divided
• 1/2 cup (1 stick) cold butter, cut into pats
• 1/2 cup whole milk Greek-style yogurt
• grated rind of 1 lemon
• 2 large eggs, well beaten
• 1/4 tsp. salt
• non-stick cooking spray
• Filling or fillings of choice (I used almond filling for the ones pictured)
• Egg/honey wash made by combining 1 Tbsp. honey with one egg
  

Swirl yeast, milk, 1/4 tsp. of sugar and 1/4 cup flour in a one quart jar with a lid. Let rest for 20 minutes.

Put 2 cups of flour and butter pats into mixer bowl and mix with flat beater at lowest speed until mixture resembles coarse crumbs.

Add yeast mixture and remaining sugar, yogurt, lemon rind, eggs, and salt. Mix at medium speed until a smooth dough results.

Switch to dough hook and beat in the additional 1 cup of flour. Spray a large clean bowl with cooking spray and transfer dough to it, covering tightly with plastic wrap. Refrigerate overnight.

Preheat oven to 350°F. Spray baking pans with non-stick cooking spray.

Roll out dough on a well-floured surface (I use a pastry cloth and stockinette-covered rolling pin) into 1/4-inch thick large rectangle. Fold like a business letter into three layers. Turn 90-degrees and roll out again. Again, fold into thirds, turn, and roll out again. Repeat this process one more time to make three separate folding operations in total. This helps the dough form flaky layers.

After the dough has been folded three times, roll out to 1/8-inch thickness and cut circles close together with a three-, to three-and-a-half-inch-round cookie cutter.

Place circles on baking sheets.

Place a scant tablespoonful of filling in the center.

Turn up opposing edges of the circle and pinch together at the corner where they meet.

Bring up remaining edge of the circle and pinch together at the corners where it meets the first two edges to form a triangle. With yeast dough, it helps to twist the corners slightly to better seal them and prevent them from opening.

Re-roll scraps and proceed to cut more circles, etc.

Brush lightly with honey/egg wash. Place baking sheets in a draft-free place and allow the dough to rise for 30 minutes.

Bake at 350°F. for 15-20 minutes, or for 12-15 minutes in a convection oven until golden brown. Remove from baking sheets while still warm.

Makes 3 to 4 dozen. These freeze well.