Cakey-Textured Hamantaschen
Mar. 12th, 2020 10:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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bakeitupYay for eminently freezable dough, just in case, you know. Social distancing, the seclusion of Persian-Jewish queens, it's all very similar, really. This recipe doubles very easily and, really, why wouldn't you?
Adapted from Molly Yeh's recipe here.
To make these hamantaschen you need to be able to accurately measure things in spoons and cups, mix and fold a thick batter with wire whisk and spatula, roll out dough with a rolling pin or press it out with your hands, and move the baking sheet in and out of the oven, and to have the fine-motor control to shape and fill the cookies.
:
This recipe contains wheat, gluten, and eggs, plus fillings which may have other allergens.
Ingredients:
2/3 c (86g) whole wheat flour
1 3/4 c (228g) all-purpose flour, plus more for dusting
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp cinnamon
1/4 c (50g) vegetable oil
2/3 c (132g) sugar
2 large eggs
1 1/2 tsp vanilla
zest of 1/2 lemon
Fillings of your choice (usually fruit jam, nothing too melty or oily, or it will make the cookies collapse)
To make the dough, combine the flours, baking powder, salt, and cinnamon in a medium bowl. In a large bowl, whisk together the oil and sugar. Add the eggs, whisking after each, and then whisk in the vanilla and lemon zest. Using a wooden spoon or spatula, mix in the dry ingredients to form a dough. Divide the dough in half and pat out into discs. Wrap in plastic wrap and refrigerate for 2 hours or up to a day or two.
Preheat the oven to 350ºf and line two baking sheets with parchment paper and set them aside.
On a floured surface, working with one dough disc at a time, roll it out until it is 1/8” thick, adding more flour as needed to prevent sticking. Cut out 3” circles, re-rolling scraps as needed. Place up to 2 teaspoons of your desired filling in the center of the circle and fold the edges up to form a triangle shape, pinching the corners firmly to seal. An optional fun step for added crunchiness: brush the outside edges with egg wash and cover with coarse sanding sugar or turbinado sugar. Place on the baking sheets 1” apart and bake until the bottoms are lightly browned, and begin checking for doneness at 13 minutes.Llet cool slightly before eating.
Adapted from Molly Yeh's recipe here.
To make these hamantaschen you need to be able to accurately measure things in spoons and cups, mix and fold a thick batter with wire whisk and spatula, roll out dough with a rolling pin or press it out with your hands, and move the baking sheet in and out of the oven, and to have the fine-motor control to shape and fill the cookies.
:
This recipe contains wheat, gluten, and eggs, plus fillings which may have other allergens.
Ingredients:
2/3 c (86g) whole wheat flour
1 3/4 c (228g) all-purpose flour, plus more for dusting
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp cinnamon
1/4 c (50g) vegetable oil
2/3 c (132g) sugar
2 large eggs
1 1/2 tsp vanilla
zest of 1/2 lemon
Fillings of your choice (usually fruit jam, nothing too melty or oily, or it will make the cookies collapse)
To make the dough, combine the flours, baking powder, salt, and cinnamon in a medium bowl. In a large bowl, whisk together the oil and sugar. Add the eggs, whisking after each, and then whisk in the vanilla and lemon zest. Using a wooden spoon or spatula, mix in the dry ingredients to form a dough. Divide the dough in half and pat out into discs. Wrap in plastic wrap and refrigerate for 2 hours or up to a day or two.
Preheat the oven to 350ºf and line two baking sheets with parchment paper and set them aside.
On a floured surface, working with one dough disc at a time, roll it out until it is 1/8” thick, adding more flour as needed to prevent sticking. Cut out 3” circles, re-rolling scraps as needed. Place up to 2 teaspoons of your desired filling in the center of the circle and fold the edges up to form a triangle shape, pinching the corners firmly to seal. An optional fun step for added crunchiness: brush the outside edges with egg wash and cover with coarse sanding sugar or turbinado sugar. Place on the baking sheets 1” apart and bake until the bottoms are lightly browned, and begin checking for doneness at 13 minutes.Llet cool slightly before eating.
