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1
Starter:
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2
Place the milk in a large mixing bowl and mix with the water, yeast, sugar and flour to make a sloppy batter.
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3
Cover and allow to stand for 20- 30 minutes.
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4
Dough:
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5
Stir the sponge and add it to the sugar, melted butter, vanilla, eggs, salt and enough flour to make a soft, kneadable dough.
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6
Knead for 5 to 8 minutes until smooth.
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7
Cover well with greased plastic wrap and let rise until doubled.
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8
At this stage, you can also refrigerate until the next day but allow dough to reach room temperature before proceeding.
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9
Divide the dough in half.
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10
Work, with one piece, leaving the rest of the dough covered with a tea towel.
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11
Roll the dough out to about 1/4 inch thick.
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12
Cut out 3 inch circles with a cookie cutter or glass.
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13
Brush the circles with egg wash.
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14
Put tablespoon of desired filling in each.
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15
Bring 3 edges together to form triangles.
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16
Brush the filled hamantaschen with additional egg eash and sprinkle lightly with sugar if desired.
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17
Repeat with remaining dough.
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18
15 minutes before baking, preheat the oven to 350u00b0F Line 1 or 2 baking trays with parchment paper.
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19
Place the hamantashcen on the trays.
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20
Cover lightly with a tea towel and let them rise 15 to 25 minute.
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21
Bake 18 to 20 minutes until medium golden.
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22
Cool on the baking sheets.
