RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Hamentaschen, Sour Cream - dairy
1 ounce fresh yeast 1/2 cup lukewarm milk 4 cups bread flour 1 tsp. salt 2 eggs 1/2 cup sugar 1/2 cup melted butter or margarine 2/3 cup sour cream melted honey For dough, crumble the yeast and pour the milk into a small bowl. Let the yeast dissolve for 5 minutes. Sprinkle the top with a pinch of sugar to hasten the process. Place the flour and salt into a large bowl. Make a well in the center and drop in the eggs, sugar, melted butter and sour cream. Stir the yeast mixture well and add it. Gradually stir in the surrounding flour and beat until a soft dough is formed. Keep on beating until the dough leaves the beater or the fingers clean, about 5 minutes. Tip the mixture into a plastic bag lightly greased with a few drops of oil on the inside. The bag should be large enough to allow the dough to expand. Close loosely and refrigerate overnight. The next day, divide the dough into 8 even pieces (if you prefer, weigh them to make sure), then knead each into a ball and roll out into a 1/4-inch-thick circle. Place 1 Tbs. of filling (below) in the middle of each of the 8 dough pieces and draw the edges together to make a 3-cornered shape. Arrange on greased baking trays, brush with melted honey and leave in a warm place until double in bulk, about 1 hour. Meanwhile, preheat oven to 375 degrees. When the dough has risen sufficiently, it will look puffy and feel spongy. Bake in preheated oven for 30 minutes, or until a rich brown. CHEESE FILLING 2 cups ricotta cheese 1 egg yolk 1/3 cup superfine sugar grated rind of half a lemon 1/2 tsp. vanilla extract 1 level tablespoon cornstarch 1/2 cup white (golden) raisins Place the cheese in a bowl, then beat in the eggs yolk, sugar, lemon rind, vanilla extract and cornstarch. With a spoon, stir in the raisins. Chill while the hamantaschen dough is rising. Source: "Get out the groggers; it's hamantaschen time" Zillah Bahar JEWISH BULLETIN OF NO. CA March 1, 1996
