Yeast Dough for Giant Hammantaschen

by Leah Hadad on March 14, 2014

Yeast Dough for Giant Hammantaschen
 
Prep time
Cook time
Total time
 
A buttery yeast dough for making hammantaschens, the traditional triangular pastries encasing delicious fillings, such as poppyseed, chocolate, pinã colada and a variety of jams. Save time and use this dough to make one giant hammantaschen, which you may cut into smaller triangles. Look for our filling recipes. Or, use a cutter to cut small circles.
Author:
Recipe type: Dessert
Cuisine: Jewish
Serves: 18 - 24
Ingredients
  • 1 Box of Traditional Voilà! Hallah
  • 1 ¼ tsp. yeast (packed included)
  • 2 tbsp sugar
  • 3 tbsp warm milk, 110°- 115° F
  • 1 egg + 1 egg yolk, room temperature
  • 8 tbsp unsalted butter, sliced
  • ¼ cup sour cream
  • ½ tsp. vanilla extract
Instructions
  1. Read instructions and prepare ingredients before starting.
  2. Pour the baking mix into a bowl of a stand mixer. With a spoon, create a well in the middle. Pour the yeast into the well and pour the milk on top. Let stand for 5 minutes to activate. Add eggs, butter, sour cream, and vanilla extract. Mix with the paddle attachment for 10 minutes on low. Scrape sides of bowl and paddle attachment as necessary during mixing.
  3. Scrape dough from the bowl and shape dough into a smooth ball and place in the refrigerator to cool for 20 min. This can be done a day in advance.
  4. To make one giant hammantaschen, place parchment paper on your counter or board and dust with a teaspoon of flour. Place the dough at the center of the paper and roll into a large circle, about ⅛-inch thick. Spread the filling of your choice all over the dough, leaving a two-inch clear margin. Fold three sides of the circle over the filling to create a triangle. Hold onto the edge of the parchment paper to help lift the dough when folding each side over the filling. Then, peel the paper back to the counter.
  5. Overlap the flaps of dough so that only a small triangular window is left in the center to show the filling. Press to seal the overlapping seams. Whisk the leftover egg white and the sugar and brush all over the hammantaschen. Brush the seams applying a gentle pressure to smooth the edges. Let rest for about 30 minutes. Preheat oven to 350° F.
  6. Brush the hammantaschen with the egg wash again and bake on the middle rack for 25-30 minutes. Let cool on a rack for 10 minutes before serving. To serve, cut into individual triangles.

 

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