Hamantaschen by Breads
Dough Ingredients
185 grams or 1 stick plus 5 Tbsp. Butter
40 grams (3 Tbsp) sugar
75 grams (1/2 cup) powdered sugar
Pinch of Salt
1 egg
340 grams (2 3/4 cups) all purpose flour
In an electric mixer, cream the butter, sugar and salt on medium speed for about 4 min. or until light and fluffy.
Add the powdered sugar and mix on low speed for 1 min.or until combined, scraping the bowl as needed.
Add the flour and mix on low speed until
just combined, about 30 sec. Do not overmix.
If the dough is crumbly you can knead it slightly by hand until it comes together.
Remove the dough from the bowl and form it into a roughly 6"x6" square; cover with plastic wrap and refrigerator for at least 2 hrs or up to 1 day (or pop it directly into the freezer and freeze for up to 2 wks, defrosting in the fridge overnight before shaping.
Make an egg wash by lightly whisking one egg, a pinch of salt and a splash of water .
Roll out the dough on a lightly floured surface, roll the dough to 1/8-1/16" thick, adding flour as needed to prevent sticking.If the dough breaks you can patch it with scraps and keep rolling.There's a sweet spot where the dough temp. is warm enough to roll without cracking but cold enough to not stick.
To Assemble
Cutting the dough and prepping.
I use a glass approx. 3" in diameter to make circles of dough. Remove any excess dough, reform into a square , cover with plastic wrap and refrigerate again.
Lightly egg wash the entire top surface of the circles. Put in filling in center of circle. Fold in three corners into the center, pinching the remaining corners to secure the filling.
Filling (or the best part)
I use a Nutella filling but you can use your preference.
Put scoops of Nutella on a cookie sheet lined with parchment paper or a silpat. Put in the freezer for about 15-30 min.Then place the cold scoop in the center of your prepared circles and fold in to make a triangle as described above.
If you want to bake them another day, consolidate them on cookie sheet without them touching, wrap in Saran Wrap and freeze for up to one week.
Allow them to defrost slightly for 15-20 min before baking.
Bake in preheated 350 degree oven for 10-15 min.
Let cool slightly and sprinkle with confectionary sugar./