So instead, I turned to the trusty Internet and found this recipe from the wise Gil Marks.
No scalded milk required.
It worked great. I did the overnight rise, and then baked them in the morning. I'm a little bit hooked on the slightly sour yeasty flavor of the dough coupled with the sweetness of the date filling that I used.
Don't they look yummy? I ate mine fresh out of the oven, it was
perplexing about working with this recipe, though:
1. These definitely opened up way in the oven way more than any other hamantaschen I've made. Even with an egg wash to bind them. I wonder how to keep them together more. I also used egg wash on top before baking.
2. When rolling out, I couldn't get the scraps to "re-roll." Thus, I ended up with a lot of waste. I couldn't figure out what to do with the scraps, I'm sure I could have made little rolls or something, but I couldn't get the dough to reconnect with itself. Any bread makers out there have advice for me in this department?
3. The extra rising made the whole thing take a lot longer. Not only the dough (I'm used to the chilling thing) but also the second rise. I wonder if that had something to do with the opening up in the oven thing also.
And thus ends the Great Hamantaschen Test Kitchen of 5770.
Whew. I think that a whole year until I see another hamantaschen will be just about right.
I think that next year I'll just make chocolate and cream cheese. Those were my two favorites. Hmm. Maybe a batch of the yeast dough ones again to see if I can get them right? And the gingerbread ones were pretty yummy....ack!
Previous Hamantaschen Test Kitchen posts here:
Cream Cheese Dough
Gluten Free Hamantaschen
Aunt Dora's Recipe