I have perfected and simplified these fluffy yeasted buns that I so enjoyed on Purim, growing up in South Africa. They’re easy and delish! Even if you’re never baked with yeast, my step-by-step instructions will make it a snap! I adapted the dough from my Quick Bulkas (traditional cinnamon buns)—watch my 2-minute YouTube video for how to make this easy dough: https://youtu.be/2l8_ueMw4ZA Tips for better Yeasted Hamantaschen Roll the dough out under 1/4 inch Brush with egg wash before sealing Taste fillings and adjust sweetness if necessary Fillings should be firm (refrigerate until using) If you’re using Solo Poppy Seed Filling see tips for doctoring it below Don’t overfill Turn them over so they don’t open up Flatten gently with a rolling pin before the second rise so they’re not too tall/poofy Brush with egg wash and sprinkle Cheese Buns with Streusel, Nutella or Poppy Seed (“Mun” Buns) with Sugar and Apple Buns with Cinnamon Sugar for easy identification/variety Place on a second baking sheet after 10 minutes so the bottoms don’t get overdone and cover loosely with foil if the tops are getting too brown See my previous post for pics on rolling and folding: ttp://www.ornabakes.com/2021/02/cheese-or-poppy-danish-hamantaschen-yeast-dough/ Happy Baking and Happy Purim! Please share my recipe and tag @OrnaBakes if you make them! 😘 xoxo Yeasted Hamantaschen—the original Purim treats—are regaining popularity around the world.
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