Delicious Hamentashen Recipe for Your Sweet Tooth

Welcome to my recipe for Hamentashen with Yeast Dough! As a chef, I have always been fascinated by the art of baking and love to experiment with different ingredients and techniques. Hamentashen, a traditional Jewish cookie, is typically made with a simple dough and filled with a variety of sweet or savory fillings. However, I wanted to put my own spin on this classic recipe by using yeast dough to create a softer and more flavorful cookie.

If you’re looking for a unique and delicious treat to serve during the Jewish holiday of Purim or any occasion, then this recipe is for you. In this article, I will provide step-by-step instructions, helpful tips, and variations to make this recipe your own. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress your family and friends. So let’s get started and make some mouth-watering Hamentashen with Yeast Dough!

Why You’ll Love This Recipe

Hamentashen With Yeast Dough
Hamentashen With Yeast Dough

If you’re looking for a delicious and traditional treat to celebrate Purim, then look no further than this yeasted hamantaschen recipe! Not only is this recipe easy to make, but it also yields the most tender and flavorful hamantaschen cookies you’ll ever try.

What makes this recipe so special is the use of yeast dough instead of the typical cookie dough. The addition of yeast helps the dough to rise and creates an airy and light texture on the inside, while still maintaining a crisp and flaky exterior.

The dough is made with simple ingredients like flour, sugar, salt, yeast, warm water, and eggs, which come together into a beautiful and versatile dough that can be filled with just about anything. Whether you prefer the classic poppy seed filling or something a little more unconventional like chocolate chips or quince, this dough can handle it all.

But the real magic of this recipe is in the process. Kneading and rolling out the dough can be a meditative and therapeutic experience, and the final product is a beautiful and delicious representation of the time and care put into it.

So, whether you’re an experienced baker or a newcomer to the kitchen, this yeasted hamantaschen recipe is sure to impress and delight. Give it a try and taste the difference for yourself!

Ingredient List

Let’s gather all the necessary ingredients for our Yeast Dough Hamentashen recipe.

For the Yeast Dough:

  • 2 1/4 teaspoons active dry yeast or 2 teaspoons instant yeast
  • 1/4 cup warm water
  • 1/2 cup sugar
  • 1 egg, lightly beaten
  • 1/4 cup warm rice milk or water
  • 1/2 cup unsalted butter, melted and cooled
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt

For the Poppy Seed Filling:

  • 3/4 cup poppy seeds
  • 1/4 cup honey or sugar
  • 1/4 cup milk
  • 1/4 cup unsalted butter
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla extract

For the Quince Filling:

  • 2 quinces, peeled, cored, and grated
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/4 cup water
  • 1/4 cup freshly squeezed orange juice
  • 1/4 teaspoon ground cinnamon

For the Chocolate Chip Filling:

  • 1/2 cup chocolate chips
  • 1/4 cup honey or sugar
  • 1/4 cup milk
  • 1/4 cup unsalted butter
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla extract

For the Egg Wash:

  • 1 egg, lightly beaten
  • 1 tablespoon water

Make sure to have all these ingredients on hand to ensure a smooth and easy baking process.

The Recipe How-To

Step 1: Make the Yeast Dough

To make the yeast dough for the Hamentashen, start by combining 2 cups of purpose flour, 1/4 cup of sugar, 2 teaspoons of active dry yeast and 1/2 teaspoon of salt in a large bowl. Mix these ingredients well.

Next, add in 1 egg, 1/4 cup of warm water, 1/4 cup of warm rice milk, and 4 tablespoons of unsalted butter, melted and cooled. Knead the dough until it is smooth and elastic. This should take about 5-10 minutes.

Cover the bowl with a damp towel and let the dough rise in a warm place for 1-2 hours until it has doubled in size.

Step 2: Prepare the Filling

While the dough is rising, you can prepare the filling of your choice. Some popular options include poppy seed, chocolate chips, quince, or even a South African-inspired seed filling. You can also use store-bought fillings, but making your own is always more satisfying.

Step 3: Shape the Dough

Once the dough has risen, punch it down and roll it out on a lightly floured surface. Cut out circles using a 3-inch cookie cutter or the rim of a glass. Place a small spoonful of filling in the center of each circle.

Step 4: Fold and Bake

Fold the edges of the circle up and over the filling to form a triangle. Pinch the corners together to keep the Hamentashen dough together.

Place the Hamentashen on a greased baking sheet and let them rise for another 15-20 minutes. Preheat the oven to 350°F (180°C).

Brush the Hamentashen with an egg wash made by whisking together 1 egg and 1 teaspoon of water. Bake for 15-20 minutes or until golden brown.

Step 5: Enjoy

Let the Hamentashen cool before serving. These delicious treats are perfect for Purim or any occasion that calls for a sweet treat. Enjoy!

Substitutions and Variations

There are numerous ways to customize the yeast dough hamantaschen recipe to suit your preferences. Here are some substitutions and variations that you can try:

– Filling: You can choose from a variety of fillings to stuff your hamantaschen with. Traditional fillings include poppy seed, quince, and chocolate chips. You can also experiment with different fruit jams, nut butters, and cream cheese fillings.

– Flour: While the recipe calls for 4 cups of purpose flour, you can use whole wheat flour or gluten-free flour to make the dough. However, keep in mind that the texture and taste of the hamantaschen may differ from the original recipe.

– Yeast: You can use instant yeast instead of active dry yeast. The conversion ratio for instant yeast to active dry yeast is 1:2. For example, if the recipe calls for 2 teaspoons of active dry yeast, you can use 1 teaspoon of instant yeast.

– Milk: Instead of using regular milk, you can use warm rice milk or almond milk to make the dough. This is a great option for those who are lactose intolerant or have milk allergies.

– Butter: You can substitute unsalted butter with margarine or vegan butter to make the recipe vegan-friendly.

– Filling Variations: To add a twist to your hamantaschen, you can try different fillings like Smitten Kitchen’s Brownie Dough, South African Milk Tart, or any other filling that you can think of.

With these substitutions and variations, you can create a unique and personalized hamantaschen recipe that suits your taste buds.

Serving and Pairing

Hamentashen are a beloved treat traditionally eaten during the Jewish holiday of Purim. These sweet and buttery cookies are perfect to serve alongside a hot cup of tea or coffee. They are also a great option for dessert after a meal.

The versatility of hamentashen allows for a variety of pairings. You can enjoy them on their own or try filling them with poppy seed, quince or chocolate chips for an extra decadent treat. The poppy seed filling is a classic choice and adds a nutty flavor to the cookie. If you prefer something fruity, quince jam is an excellent option. For chocolate lovers, adding chocolate chips to the filling will give the hamentashen an irresistible richness.

For a complete Purim feast, serve hamentashen alongside other traditional Jewish dishes like brisket, matzo ball soup, and latkes. You can also pair them with other baked goods such as South African rusks or other cookies.

No matter how you choose to serve them, hamentashen are a delightful addition to any gathering. They are perfect for sharing and are sure to be a crowd-pleaser.

Make-Ahead, Storing and Reheating

These Hamantashen with Yeast Dough Recipe make a great make-ahead treat. They can be baked and stored in an airtight container for up to a week. If you plan to store them long-term, it’s best to freeze them. Simply place them in a freezer-safe container or bag and freeze for up to 2 months.

To reheat the Hamantaschen, preheat your oven to 350°F, place them on a baking sheet, and bake for 5-7 minutes. Be sure to keep an eye on them to avoid overcooking.

If you want to make the dough ahead of time, you can store it in the refrigerator for up to 3 days. When you’re ready to bake, simply roll out the dough, cut out the circles, add the filling, and bake as directed.

If you have leftover filling, it can be stored in an airtight container in the refrigerator for up to a week. You can use it to make more Hamantaschen or use it as a spread on toast or crackers.

If you plan to serve the Hamantaschen at a later time, it’s best to keep them in an airtight container or ziplock bag. This will help to keep them fresh and prevent them from drying out.

Overall, these Hamantaschen with Yeast Dough Recipe are perfect for make-ahead treats, storing, and reheating. They’re a great addition to any Purim celebration or for satisfying your sweet tooth anytime.

Tips for Perfect Results

When it comes to making Hamentashen with yeast dough, there are some tips that will help you achieve perfect results.

First, make sure to activate the yeast properly. If you are using active dry yeast, mix it with warm water and a teaspoon of sugar and let it sit for a few minutes until it becomes bubbly. If you are using instant yeast, you can mix it directly with the flour.

Second, don’t overwork the dough. Once you have added all the ingredients and kneaded the dough, let it rest for at least 30 minutes before rolling it out. This will help the gluten relax and make the dough easier to work with.

Third, use a good quality flour. All-purpose flour works well, but if you want a lighter texture, you can use bread flour. Avoid using self-rising flour, as it contains baking powder and salt, which may alter the texture and taste of the dough.

Fourth, keep the dough chilled. If the dough becomes too warm, it will be difficult to work with and may not hold its shape. Keep the dough in the fridge between batches and work with small portions at a time.

Fifth, use a sharp cookie cutter to cut out the dough. This will help the edges be clean and crisp. If you don’t have a cookie cutter, you can use a glass or a jar lid.

Sixth, when folding the Hamentashen, make sure to pinch the edges tightly. If the edges are not sealed properly, the filling may leak out during baking.

Seventh, don’t overfill the Hamentashen. Use about 1-2 teaspoons of filling per cookie, depending on the size of the cookie. This will prevent the filling from spilling out and help the cookies hold their shape during baking.

Eighth, bake the Hamentashen at the right temperature and for the right amount of time. Preheat the oven to 375°F and bake the cookies for 12-15 minutes, or until they are lightly golden. Don’t overbake them, as they may become too dry.

By following these tips, you can make Hamentashen with yeast dough that are perfect every time. Happy baking!


Now that you have all the details about making Hamentashen with yeast dough, it’s time to answer some frequently asked questions about this recipe. Here are some queries that I often receive from home cooks and my recommendations to help you make the best Hamantaschen possible.

How do you get hamantaschen to stick together?

When making hamantaschen, I prefer not to use water or egg wash to seal the seams. Instead, I rely on the traditional method of pinching the edges together until they are firmly sealed. It’s important to avoid pinching the corners and focus on sealing the top seams. To make filling the hamantaschen easier, I suggest using a pastry bag with a straight round tip or a ziplock bag with the corner snipped off. This method helps to ensure that the filling is evenly distributed and the hamantaschen maintain their shape during baking.

How do you store hamentashen?

These delectable Hamantaschen are a must-have during the Purim holiday! One of my favorite treats, I have found that refrigerating the dough overnight after covering it works better for me. Once baked, these delightful treats can be stored in an airtight container at room temperature for up to five days.

Can you freeze hamantaschen dough?

For this recipe, it’s important to plan ahead. The pastry should be prepared a day in advance and left to rest in the fridge overnight. It can be stored in the fridge for up to two days or in the freezer for a month. The filling can also be made ahead of time and kept in a covered container for a day or two at room temperature or up to two weeks in the fridge.

How do you keep hamantaschen from opening?

When it comes to ensuring your hamantaschen stay intact, folding is key! Begin by folding down one-third of the circle to cover a section of the filling. Follow this by folding the next third down, overlapping the first third. Lastly, fold down the final third to form a triangle shape. Gently press the overlapping areas to lock in the delectable filling. Remember, proper folding is crucial to keeping the deliciousness from spilling out!

Bottom Line

There you have it, folks! My recipe for delicious Hamentashen with Yeast Dough. I hope that my instructions, tips, and recommendations have made it easy for you to make this delectable treat.

Whether you’re celebrating Purim or just looking for a tasty snack, these Hamentashen are sure to impress. You can fill them with your favorite fillings, from poppy seed to quince to chocolate chips.

Remember to keep the dough warm and work quickly to keep your Hamentashen dough together. Feel free to experiment with different fillings and variations to make this recipe your own.

I hope that you enjoyed reading this article and that it has inspired you to get into the kitchen and start baking. With a little bit of patience and practice, you’ll be making the best Hamentashen in town.

Thank you for being my scribe and happy baking!

Hamentashen With Yeast Dough Recipe

Posted in response to a recipe request. Hamentashen are the filled triangular pastries eaten on the Jewish holiday of Purim. Traditional fillings are either prune or poppy seed. In the last 15 years or so I’ve been having a lot of fun coming up with other fillings, like peanut butter and chocolate, and apple cinnamon. Prep time includes the time the dough takes to rise.

  • 1 (1/4 ounce) package active dry yeast (2-1/2 teaspoons)
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 4 cups flour
  • 1 cup warm water
  • 1/3 cup vegetable oil
  • 1 large egg

Egg Wash

  • 1 large egg
  • 1 tablespoon water


  • chocolate chips (purchased filling of your choice!) or toffee pieces (purchased filling of your choice!)
  1. Combine all the dry ingredients.
  2. In a separate bowl, mix together all the liquid ingredients.
  3. Gradually add the dry ingredients to the liquid to form a dough.
  4. Knead the dough for 5-10 minutes until it is smooth and elastic.
  5. Spray a large mixing bowl with Pam and place the dough inside.
  6. Spray the Pam on the dough and cover loosely with a towel until the dough doubles in size.
  7. Punch down the dough.
  8. Divide into thirds on a lightly floured surface.
  9. Roll out each piece until it is ¼-inch thick.
  10. Cut out 3-inch rounds.
  11. Reroll scraps.
  12. Place the filling in the center of each dough round.
  13. Fold three sides up to form a triangle, leaving some filling exposed in the center.
  14. Place the hamentashen 2 inches apart on greased cookie sheets.
  15. Cover again and let rise at room temperature until nearly double, about one hour.
  16. Preheat the oven to 350°F.
  17. Brush the tops of the hamentashen with the egg wash.
  18. Bake for about 25 minutes or until golden brown.
  19. Transfer to a wire rack to cool.
< 4 Hours, Breads, European, For Large Groups, Healthy, Kosher

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