Hamantashen I

ingredients

• servings: 30
• 1 (.25 ounce) package active dry yeast
• 1 cup milk
• 3/4 cup white sugar
• 1/2 cup butter
• 1 teaspoon salt
• 5 1/4 cups all-purpose flour
• 2 eggs
• 1 (12 ounce) can poppyseed filling
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 egg yolk
• 1 tablespoon cold water

recipe

• soften yeast in 1/4 cup warm water. heat milk, sugar, butter or margarine and salt until the sugar dissolves; cool to lukewarm. stir in 2 eggs. stir in yeast mixture and 2 cups of the flour, beat well. stir in enough of the rest of the flour to make a moderately stiff dough.
• knead on floured surface till smooth, and shape into a ball. place dough into a greased bowl and cover with a towel. let rise until doubled, then divide in half.
• to make filling: combine the poppy seeds with the lemon peel and lemon juice and mix well. set aside.
• roll each half of the risen dough into a 17 x 12 inch rectangle. cut into 4 inch circles. put about 1/2 tablespoon of the filling on each circle. moisten the edges, bring the sides together and pinch, forming a triangle. place on a greased cookie sheet and cover. let the dough rise again until doubled.
• brush with egg yolk mixed with water, then bake at 350 degrees f (180 degrees c) for 15 to 20 minutes.