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Hamantaschen, Adulterated, Parve W/ Whole Wheat Yeast Dough

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“According to my father, a proper Hamantaschen MUST be yeast dough. And since this year is a leap year on the Jewish calendar the Holiday of Little Purim comes one month before the actual Holiday. Little Purim is notated on many Jewish calendars but it's not celebrated (there's nothing special to do). But, as far as my father is concerned, any excuse (no matter how flimsy) is a good excuse to eat a Hamantaschen (yeast dough and poppy seed filled, there IS no other kind). Yeast dough Hamantaschen are traditionally made like a sweet-bun or a danish, and they don't keep on a baker's shelf very well. So your average bakery is not going to make them unless they know they will sell out by noon that very day. Hence, they only make these things starting about 2 days before the Real Purim Holiday. This left me with no choice, having yet a full month (and 2 days) to go before the Real Purim, so I baked. Hamantaschen With Yeast Dough by Maxxr looked promising, so i started there for ideas... And why adulterated? First, because according to some arcane FDA ruling, if it uses stevia it must be called adulterated. Second, although I started with Hamantaschen With Yeast Dough, it's quite different now. P.S. This dough turned out so good that without the poppy seed and with a little less stevia, it would make a really nice stand alone bread.”
2hrs 50mins

Ingredients Nutrition


  1. Preparation:
  2. Chill the wine, slightly.
  3. Yeast Starter:
  4. Place soy milk in a small/medium mixing bowl and mix in the stevia powder until it seems to have dissolved.
  5. Add the yeast and mix until that seems dissolved.
  6. Add the 1/2 cup of flour and mix into a sloppy batter.
  7. At this point the soy milk should have enough sugar to keep the yeast happy for a while.
  8. Cover and allow to stand for about 45 minutes.
  9. Dough:
  10. Place oil, yeast food (sugar), eggs and salt into a large mixing bowl; Break the egg yokes and mix with vigor until homogeneous.
  11. Stir in yeast starter.
  12. Slowly mix in flour to make a knead-able dough (you should not need all 3 cups).
  13. Knead for 5-10 minutes until smooth.
  14. Form dough into a bun and powder the bottom of it with flour, place in clean mixing bowl, cover the bowl with clear plastic wrap and let rise until doubled.
  15. This is where the wine comes in; I could not find my rolling pin; Yes, I am a bachelor; But honestly, I DO own a rolling pin; And it's a very good one; I just can't find it; And to be frank about it, at this point even if I did find it; I'm not sure I'd want to use it; Not on food; So, if you own a rolling pin and can find it, or if you will be driving later, you can skip this part (skip down to"Set aside").
  16. The Barkan Merlot 1999 Reserve (kosher, from Israel) is a very nice wine, but most important it comes in a tall, narrow, straight bottle; It is just about the same size and shape as that rolling pin I could not find; But the labels will have to be removed.
  17. Now mom always told me NEVER, to take the labels off things and put them back into the cabinet (or wine rack); This was a lesson made very poignant one day when dinner was advertised as a"surprise" dinner; That was because even SHE didn't know what it was going to be; It turned out benign, but for about an hour I lived in total fear of what labels I may have removed; So, with reverence to mom, to her memory, and in the spirit of Purim, the wine will have to be disposed of---.
  18. You can now fearlessly remove the labels from the empty bottle with warm running water; With minor care they will peel off intact; You can then past them into a notebook with you thoughts on the wine.
  19. Then wash off any remaining glue from the bottle (warm water and dish soap should do).
  20. Set aside a portion of dough about the size of an egg, we'll get back to this in a moment.
  21. Now roll out the main section of dough to about 1/4 inch thickness (or just a little less, but 1/8 is too thin).
  22. Lay out parchment paper on a cooking sheet (or use aluminum foil and sprinkle a thin even covering of flour on it).
  23. Cut the dough into 4-1/2 inch circles using the mouth of an old (large size) Chinese take-out soup container (yes, i washed it first).
  24. Put a tablespoon of poppy seed filling into the center of the circle and bring 3 sides together to form triangles; Wet the inside lip of the 2nd and 3rd folds to glue them in place; (Now, perchance you should choose to use some other filling; First, I doubt it will hold up to the whole wheat flavor; Second, using some other filling is no longer a Hamantaschen, just ask my dad; Third, calling the resulting concoction a Hamantaschen is ).
  25. Place the completed forms on the parchment paper (or aluminum foil).
  26. Preheat the oven to 350°F.
  27. While the oven is preheating, cover the Hamantaschen with more parchment paper and let them rise for about 15 minutes (or so).
  28. Remove the covering parchment paper and brush the Hamantaschen with the egg wash glaze.
  29. By now the oven should be ready, so bake the Hamantaschen for about 20 minutes (or until medium golden; but regardless of color don't bake them for more than 26 minutes or you will have rocks).
  30. Cool.
  31. Eat.

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