Hamantaschen cookies are a conventional favourite in the course of the Jewish vacation of Purim. Triangle-shaped, they arrive with various fillings, comparable to apple, poppy, prune or chocolate.
Breads Bakery, of New York Metropolis, shares with "CBS Sunday Morning" viewers the recipe for his or her standard Hamantaschen, beneath. (You will discover this and different recipes, together with chocolate babka and challah, on the Breads Bakery web site.)
Do not miss correspondent Religion Salie's report concerning the historical past of this scrumptious deal with on "Sunday Morning" March 13!
Apple Hamantaschen from Breads Bakery
Makes about 45 hamantaschen (freezing directions included)
Elements:
For the Dough
185 grams (1 stick + 5 Tbsp) butter
40 grams (3 Tbsp) sugar
75 grams (1/2 cup) powdered sugar, sifted
Pinch of salt
1 egg
340 grams (2 3/4 cup) all-purpose flour
For the Apple Filling
5-6 medium Granny Smith apples
150 grams (3/4 cup) sugar
1/4 cup + 1 Tbsp water
1 Tbsp lemon juice
Pinch of salt
45 grams (1/2 cup) cake or bread crumbs
1 tsp cinnamon
1 egg for egg wash
Powdered sugar for dusting
Recommended Gear:
peeler
chef knife and slicing board
sauce pan
a stand mixer fitted with a paddle attachment
plastic wrap
rolling pin
approx. 3" hexagon or spherical cutter
piping bag or spoon
pastry brush or your fingers
sheet pan lined with parchment paper
sifter or sieve
Course of:
Combine the dough
- Measure out all components and put aside. [For best results, we recommend using a kitchen scale to weigh ingredients instead of measuring with cups & spoons.]
- In an electrical mixer fitted with a paddle attachment, cream the butter, sugar and salt on medium velocity for about 4 minutes or till mild and fluffy.
- Add the powdered sugar and blend on low velocity for 1 minute or till mixed, scraping the bowl as wanted.
- Slowly add the egg and blend on medium velocity for two minutes or till totally mixed, scraping the bowl as wanted.
- Add the flour and blend on low velocity till simply mixed, about 30 seconds. Don't overmix! If the dough is crumbly, you possibly can knead it barely by hand till it comes collectively. [Overmixing the flour will allow too much gluten to form in the dough, resulting in a tougher texture. In general for tender baked goods like cakes and cookies, only mix the flour until just combined, even finishing the mix by hand to make sure you don't overdo it.]
- Take away the dough from the bowl and type it right into a roughly 6" x 6" sq.; cowl with plastic wrap and refrigerate for not less than 2 hours or as much as 1 day (or pop it immediately within the freezer and freeze for as much as two weeks, defrosting within the fridge in a single day earlier than shaping).
Make the filling
- Peel, core, and cube the apples into quarter-inch cubes.
- Cook dinner the filling: mix 3/4 of the apples, the sugar, and water in a saucepan and cook dinner over medium-high warmth, mashing the apples with the again of a spoon as they soften. Cook dinner till the combination is the feel of chunky applesauce, including extra water as wanted.
- Add the remaining apple cubes and mix, cooking a couple of minutes extra.
- Take away from warmth and add the cinnamon and cake crumbs. Let cool fully earlier than transferring to a piping bag (if utilizing).
Assemble
- Make the egg wash by calmly whisking one egg, a pinch of salt, and a splash of water till the yolk breaks up and the combination is easy. Put aside.
- Roll out the dough: on a calmly floured floor, roll the chilled dough to 1/8 to 1/16" thick, including flour as wanted to make sure it does not keep on with the desk. If the dough breaks, you possibly can patch it with scraps and preserve rolling, or lower the dough into smaller, extra manageable parts to roll. Brush off any extra flour with a dry pastry brush. [There's a sweet spot where the dough temperature is warm enough to roll without cracking but cold enough to not stick to the table. Before you begin rolling cold dough straight from the fridge, temper it by hitting it firmly with a rolling pin many times on both sides. This helps make the dough more pliable, preventing cracking as you roll it out. (It's also a stress reliever for the baker.)]
- Reduce the dough utilizing a hexagon (or circle) cutter. Take away any extra dough, re-form right into a sq. (with out over-kneading), cowl in plastic and refrigerate once more.
- Frivolously egg wash the whole high floor of the hexagons.
- Pipe the filling: if utilizing a piping bag, lower a 1/2" opening within the tip of the bag, or use a 1/2" spherical tip in case you favor. Ensure your apple filling can match by way of the opening with out clogging. Pipe (or spoon) roughly 1 teaspoon of apple filling into the middle of every piece, being cautious to not overfill.
- Fold each different nook (three complete) up and into the middle to type a pyramid, pinching the remaining corners to safe the filling. (If utilizing a circle cutter, think about 3 equidistant "corners" and pull these up into the middle.)
- Prepare formed cookies 2" aside on a parchment-lined sheet pan and refrigerate for not less than Quarter-hour.
- Repeat steps 3 - 7 till you have formed all the dough, re-rolling scraps as much as 3 instances. [Want to bake your hamantaschen another day? Consolidate them on your sheet pan (without allowing them to touch), wrap well with plastic wrap and freeze for up to one week. Allow them to defrost slightly for 15-20 minutes before baking.]
Bake it good
Bake at 350 levels Fahrenheit for 10-Quarter-hour or till golden brown. Let cool barely earlier than masking in powdered sugar.
Storing your hamantaschen
Hamantaschen will at all times be finest the day that they are baked, however they're going to maintain effectively at room temperature as much as two days after baking. Retailer the cooled cookies in a sealed container or wrapped in plastic.
For more information:
- Breads Bakery, New York Metropolis