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Thursday, July 18, 2024

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Lemon-Poppy Seed Hamantaschen – Bake from Scratch

  • For filling: In a spice grinder, course of poppy seeds, 2 tablespoons (24 grams) granulated sugar, and salt till finely floor, 3 to 4 minutes.

  • In a small saucepan, warmth milk and butter over medium warmth till bubbles kind round sides of pan. (Don’t boil.)

  • In a medium bowl, whisk collectively egg yolk, lemon zest, and remaining 2 tablespoons (24 grams) granulated sugar. Slowly add scorching milk combination, whisking consistently. Return combination to pan; prepare dinner over medium-low warmth, whisking often, till thickened, 1 to 2 minutes. Pressure combination via a fine-mesh sieve right into a medium bowl. Stir in poppy seed combination. Cowl with a bit of plastic wrap, urgent wrap immediately onto floor of filling to forestall a pores and skin from forming. Refrigerate till chilled, no less than 1 hour.

  • For dough: Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and lemon zest at medium pace till creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla.

  • In a medium bowl, whisk collectively flour and salt. With mixer on low pace, steadily add flour combination to butter combination, beating till a clean dough types. End up dough, and press right into a rectangle (about 1 inch thick). Wrap in plastic wrap, and refrigerate till agency, about half-hour.

  • Line 2 rimmed baking sheets with parchment paper.

  • On a evenly floured floor, roll dough to ¼-inch thickness. (If the dough is simply too stiff, let stand at room temperature for quarter-hour.) Utilizing a 3¼-inch spherical cutter, minimize dough, rerolling scraps as crucial. Spoon 2 teaspoons (10 grams) filling into heart of every dough circle. Fold dough in from three sides, overlapping at corners, and pinch edges collectively to seal, leaving a small opening over filling. Place 2 inches aside on ready pans. Refrigerate for 1 hour.

  • Preheat oven to 350°F (180°C).

  • Re-pinch corners of hamantaschen to make sure they’re properly sealed.

  • Bake till bottoms and corners are golden, 20 to 25 minutes, rotating pans midway via baking. Let cool utterly on pans.

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