Humentashi (gomentashi)
10 servings
90 minutes
Hamentashen, or hamantaschen, are traditional Jewish pastries that are especially popular during the holiday of Purim. These fragrant triangular pastries with a delicate, airy dough symbolize victory and triumph, while their sweet poppy seed filling adds sophistication. Historically, the shape of the pastries is said to resemble the triangular hat of Haman—the villain from the biblical book of Esther. Hamentashen have a soft and sweet texture with a slight tartness from raisins and lemon zest, while the poppy seed filling provides a rich, intense flavor. They pair perfectly with hot tea or coffee and can be part of festive gatherings. These pastries not only delight in taste but also carry deep historical significance, turning each treat into a small piece of Jewish tradition.
1
Dissolve one 75-gram pack of yeast in 1/4 cup of warm water, pour it into 3/4 cup of boiled milk, add 1 cup of flour, 3/4 cup of sugar, 0.5 teaspoons of salt and start adding one egg at a time, mixing after each addition.
- Fresh yeast: 75 g
- Milk: 350 ml
- Wheat flour: 5 glass
- Sugar: 0.8 glass
- Salt: 1 g
- Chicken egg: 3 pieces
2
Add the third egg to the mixture and continue whisking while adding 1 cup of melted butter.
- Chicken egg: 3 pieces
- Clarified butter (ghee): 1 glass
3
Add 4 more cups of flour to the mixture, knead the dough, then place it in a bowl and leave it in a warm place.
- Wheat flour: 5 glass
4
Now start preparing the filling: scald 2 cups of poppy seeds with boiling water, pass them through a meat grinder, mix with 1 cup of milk and 3/4 cup of honey, and cook over low heat, stirring often, until thickened. Add 1 teaspoon of lemon zest and 0.5 cup of pre-scalded raisins to the mixture, mix, and cool.
- Poppy seeds: 240 g
- Milk: 350 ml
- Honey: 7.5 tablespoons
- Lemon zest: 1 teaspoon
- Raisins: 95 g
5
The dough should double in size, then place it on a floured board and knead for another 5 minutes.
- Wheat flour: 5 glass
6
Divide the dough in half, roll each part to a thickness of 0.5 cm, cut out circles or squares, place filling on each and shape into triangular pastries.
7
Place the humentash on the greased baking sheet and let them rise until they double in size.
- Clarified butter (ghee): 1 glass
8
Brush with beaten yolk and bake at 180 degrees for 25-30 minutes until golden.
- Chicken egg: 3 pieces
