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Traditional Hamantaschen

1 envelope dry yeast
1/4 cup milk; lukewarm
1/2 cup sugar
1/2 cup butter
1/2 teaspoon salt
1 cup milk; scalded
2 eggs; slightly beaten
4 cups all-purpose flour
1 egg yolk

Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain
that the milk is not too warm. Stir in 1 tablespoon of sugar and
set aside. In a deep mixing bowl, combine the butter, remaining
sugar, salt and scalded milk, and stir until all are blended. When
lukewarm, stir in the yeast. Add the eggs and about 2 cups of the
flour, and beat to a smooth batter. Add remaining flour to make
a tender dough. Turn out on a floured board and knead for about
2 minutes. Grease a large mixing bowl; grease whole surface of
the large ball of dough and place dough in bowl. Cover. Let rise
in a warm, not hot, place, to double its bulk. (Takes from 2 to 4
hours.) Again knead on a floured board for about a minute. Roll
out 1/8 of an inch thick. Cut into 3- to 4-inch circles.

Place filling on each. Recipe for Mohn Filling follow. To shape
true hamantaschen, pinch edges of a circle together over filling,
leaving about 1/2 open, forming a cornucopia. Then fold over the
flap and pinch these edges firmly together. Arrange well apart on
a greased cookie sheet. Cover with a cloth and let rise again in
a warm place to double in bulk. Brush tops with the egg yolk,
thinned with a little water. Bake in a moderate oven (350F) for
15 to 20 minutes. Makes 2 to 2 1/2 dozen.


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