Congregation Or Chadash
A Reform Jewish Congregation
A warm and welcoming community where all can experience God.
Selma’s Yeast Hamentashen
Marcia Lochheim’s mother’s recipe
INGREDIENTS1 package yeast
1/2 cup cold whole milk
3 to 4 cups flour
1/4 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon baking powder
1 cup (2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
2 extra-large eggs, lightly beaten
Extra flour (for sprinkling)DIRECTIONS
1. In a bowl, combine the yeast and milk. Set aside.
2. In a bowl combine the flour, sugar, salt, and baking powder.
3. Add the butter and mix until the dough resembles coarse meal, with pieces about the size of chickpeas.
4. Beat the eggs into the yeast mixture. Pour the liquid into the flour mixture. Mix until the dough barely comes together.
5. Turn the dough out onto a lightly floured work surface and knead it a few times until it forms a ball. Put in a large oiled bowl and cover, let the dough rise until doubled
6. On a lightly floured surface, roll the dough into a rectangle about 15 by 13 inches and about 1/4 inch thick. Stamp out as many rounds as you can. Gather the scraps, roll out the dough again, and cut more rounds.
7. Place about 1 tablespoon of filling (your choice) in the center of each 4-inch round (put slightly less on the 3-inch rounds). Pull the edges of the dough over the filling to form a triangle and pinch them together. Some filling will poke through.
8. Line 3 baking sheets with parchment paper. Have a 3-to-4-inch plain round cutter on prepared baking sheets, cover with a clean towel, and set them aside to rise for 45 minutes or until almost doubled in bulk.
9. Brush the tops of the pastries with egg glaze. Bake them @ 350 degrees for 15 to 20 minutes or until golden brown. Transfer to a rack and cool.
Store in an airtight tin for up to 2 days.
Rabbi's Table Talk and Articles
Read commentaries on familiar topics from the Torah written by Rabbi Louchheim as he reflects on their meanings. On Friday, December 26, 2014, Rabbi Louchheim delivered an inspired and very personal sermon, "Rabbi Leonard Beerman - My Rabbi." Read it here