Blueberry Yeast Hamantaschen

My grandmother used to make a version of these yeasted hamantaschen when I was a little girl. The ones filled with blueberries (her version were filled with fresh or frozen blueberries tossed with sugar and flour or starch, not the cooked filling that I prefer) were my favorite, but she also made a version with a cottage cheese and raisin filling (my sister’s preferred filling).

I’ve added fresh lemon juice to the filling and zest to the dough because I love the blueberry/lemon flavour combination, something I don’t remember my grandmother doing. You can use fresh blueberries but because Purim comes around when it’s still winter where I live, I use frozen.

These would be delicious filled with poppyseed, prune or any other filling you like, as long as the filling is on the thicker side and not runny.

Unlike my other hamantaschen that can sit on your counter for days, these are best eaten within a day or two of baking. Though you should really let them cool, I have a hard time keeping myself from indulging in one while still warm – just watch out for the hot filling!

INGREDIENTS

Blueberry Filling

  • 3 cups (15 oz/425 grams) blueberries
  • 1/2 cup granulated sugar
  • pinch of salt
  • juice from one lemon
  • 2 Tbsp. corn starch
  • 2 Tbsp. cold water

Dough

  • 3 cups (15 oz / 425 grams) all=purpose flour
  • 1 Tbsp. fast-acting yeast
  • 6 Tbsp. granulated sugar
  • 1/2 tsp. salt
  • 2 oz./60 grams softened butter (1/4 cup)
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • zest of one lemon
  • 1/2 cup tepid water

Glaze

  • 1/4 cup granulated sugar
  • 1/4 cup water

Make the filling first. It will take a few hours for the filling to chill enough that you can fill the hamantaschen, so plan ahead.

Place the blueberries, sugar, salt, and lemon juice in a small pot and place over medium-high heat. Cook, stirring occasionally until the blueberries have released some of their juice and the mixture comes to a simmer, then continue simmering for about 10 minutes, until the juices have reduced and started to thicken into a light syrup.

In a small bowl, whisk the corn starch and water together until all of the starch is dissolved. Stir this slurry into the blueberries and thoroughly mix it in, cooking another minute, until the filling has thickened. Transfer the filling to a bowl and let cool for a few minutes. Cover the bowl and refrigerate until completely chilled, a minimum of 2 hours.

Once the filling has chilled, make the dough.

Place the flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough attachment and run the machine for 20 seconds to start mixing the ingredients. Add the butter, egg and egg yolk, vanilla and lemon zest and mix on low for 1 minute, then add the warm water and mix on medium-low until everything has combined and the dough has come together. If there is excess flour that hasn’t been incorporated, add a little more water, one tablespoon at a time until it’s all incorporated.

Continue to knead the dough on medium for 5 minutes or until the dough has formed a smooth ball. Transfer the dough to a lightly greased bowl, cover, and leave it to rise for one hour.

After an hour, divide the dough into 24 equal pieces (Cut the dough into 4 equal pieces. Cut each of those quarters in half, then cut each of those 8 pieces into thirds.) Roll each piece into a ball and place on a baking sheet lined with parchment. Cover with plastic wrap and set aside to relax for 15 minutes.

Form the hamantaschen. On a lightly floured work surface, roll one ball of dough into a 3 to 4 inch round – it will be quite thin. Lightly brush the edges with water and place 1 Tbsp. of filling in the centre of the dough round, then pull three sides up forming a triangle. Pinch each corner together, making sure they’re well-sealed. Place, seam-side down on a parchment-lined baking sheet and continue with the rest of the dough balls.

Cover the tray with plastic and set aside for 15 minutes. While they’re resting, preheat the oven to 375°F.

Remove the plastic wrap and place in the oven to bake for 15 minutes, or until golden brown.

While the hamantaschen are baking, make the glaze. Combine the water and sugar and place over high heat. Bring to a boil, reduce to medium and simmer for 1-2 minutes or until the sugar is completely dissolved. Set aside until the hamantaschen come out of the oven.

As soon as the hamantashen are done baking, remove from the oven and brush the top of each with the glaze. Let cool.

Once cooled, enjoy! You can loosely cover the hamantaschen with plastic wrap if they’re not eaten right away or freeze. They’re always best fresh, but are still delicious on day #2 or thawed after freezing.

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