Hamantaschen

Ingredients

• 500 g flour
• 250 g butter
• 20 g yeast
• 8 tbsp milk
• 1 egg
• 2 tbsp sugar
• 200 g poppy seeds
• 40 g sugar
• 250 ml milk
• 0.5 lemon (including zest)
• 1 yolk

Instructions

1. 1.

   Whisk the yeast with 4 tbsp of milk until smooth.

2. 2.

   Mix flour and sugar together.

3. 3.

   Create a well in the center of the flour, pour in the dissolved yeast, and stir with a little flour to form a small pre-dough.

4. 4.

   Let it rise until doubled in size.

5. 5.

   Melt the butter and warm the remaining milk. Combine with the egg and pre-dough, then knead with the rest of the flour.

6. 6.

   Knead the dough well and let it rise in a warm, draft-free place for about 60 minutes.

7. 7.

   Simultaneously, cook the poppy seeds with the remaining ingredients over low heat while stirring until thickened. Let cool.

8. 8.

   Roll out the dough on a floured surface into thin sheets and cut into regular triangles (side length approximately 10–15 cm). Allow to rest briefly.

9. 9.

   Place a small amount of filling in the center of each dough triangle, fold the corners toward the center, press edges lightly with a fork, then brush with yolk.

10. 10.

    Arrange the pockets on a greased baking sheet and bake at 180 °C (fan) for about 20–25 minutes until golden brown.