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Sourdough Hamantaschen

This Purim take your hamantaschen to a whole new level with this sourdough hamantaschen recipe!

Every Biblical Feast has evolved into having certain foods that have become traditional to eat during that time, and for Purim it’s hamantaschen! Hamantaschen are essentially sugar cookies with filling in the middle, that is then folded into a triangular shape, said to reflect the shape of Haman’s (Boo!) hat.

So, since it’s almost the season of eating massive amounts of these cookies in all varying filling flavors, I thought I’d share a recipe that would help us all feel a little better about eating so many of them-by making them into sourdough hamantaschen!

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Sourdough has been a relatively new interest of mine, but now that I’ve started there’s no turning back! I think in the first week alone, I made sourdough bread, pancakes, muffins, etc. If it came in the form of a carb, I probably made the sourdough version of it in those first few weeks!

Why sourdough?

Sourdough not only adds an incredible depth of flavor to any recipe, but it also has tremendous health benefits. By long fermenting the grains, the phytic acid is able to decrease, which increases the nutrients and makes the grains more digestible.

Tips for making sourdough cookies:

*You can make these cookies right away (after chilling for at least an hour), or to get the full sourdough benefits, you can let the dough ferment for 24-48 hours.

*Hamantaschen can be made with a vast variety of fillings, I used strawberry jam, but you could do pie fillings, jams, chocolate, poppy seed, etc.

*Folding the cookie into the classic hamantaschen shape does take a little practice, but it helps a lot if the dough is still slightly chilled. The longer it sits out, the messier it gets to work with.

Tools you may need:

*Hand or stand Mixer

*Mixing Bowl

*Measuring cups and spoons

*Baking sheet

*Parchment paper

*Biscuit cutter or mason jar lid

*Rolling pin

How to make sourdough hamantaschen

-Instant version:

  1. In the mixing bowl, using your hand or stand mixer, cream together the sugar and butter until soft and fluffy, about two to three minutes.
  2. Add in the eggs and mix until well combined.
  3. Mix in active sourdough starter and vanilla extract.
  4. Add in half of the flour, the salt, and the baking soda.
  5. Add in the rest of the flour, mix until everything is well combined.
  6. Chill dough in the fridge for at least one hour (the dough is much easier to maneuver if it’s well chilled).
  7. Take the dough out of the fridge, and divided it into three parts.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. On a floured surface, roll out a 1/3 of the dough to about a 1/4″ thickness.

10. Take your biscuit cutter or mason jar lid and cut out circles.

11. Take cut-out circles and place them to the side.

12. Reshape dough into a ball, and roll it back out. Repeat steps 9 and 10.

13. Place about one tablespoon of filling in the middle of each circle.

14. Now, you’re going to assemble the hamantaschen into the traditional triangular shape. This can seem a little daunting the first few times, but once you get the hang out it it’s actually pretty simple. First, take the left side of the circle and bring it towards the center. Do the same thing with the right side and pinch them together. Then, lift up the bottom flap towards the two sides and pinch them together, making sure you can still see some of the filling in the middle.

15. Repeat for remaining circles and place on baking sheet.

16. Repeat steps 9-14 for the other two-thirds of the dough.

17. Place the hamantaschen in the oven and bake for about 11-12 minutes until lightly golden brown.

18. Remove from the oven and let them cool for at least five minutes.

19. Enjoy your delicious sourdough hamantaschen!

how to make sourdough hamantaschen

-long fermented version

*After steps 1-6, leave dough in the refrigerator for 24-48 hours.

*Then, follow steps 7-18 as laid out above.

other sourdough recipes:

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Sourdough Hamantaschen

Take your hamantaschen recipe to a whole new level this Purim by making it sourdough! These cookies can be made the same day, or they can be long fermented for additional nutrient benefits.
Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Author torahinthehome

Equipment

  • 1 Mixing bowl
  • 1 Hand or stand mixer
  • 1 Set of measuring cups and spoons
  • 1 Biscuit cutter or mason jar lid
  • 1 Baking sheet
  • 1 Sheet of parchment paper

Ingredients

  • 1 cup Unsalted butter, room temperature
  • 1 1/2 cups Coconut sugar (or white sugar)
  • 3 Eggs
  • 1/2 cup Active sourdough starter
  • 1 tsp. Vanilla extract
  • 4 1/2 cups All-purpose flour
  • 1 tsp. Salt
  • 1/2 tsp. Baking soda
  • 2 cups filling of your choice

Instructions

  • In the mixing bowl, using your hand or stand mixer, cream together the sugar and butter until soft and fluffy, about two to three minutes.
  • Add in the eggs and mix until well combined.
  • Mix in active sourdough starter and vanilla extract.
  • Add in half of the flour, the salt, and the baking soda.
  • Add in the rest of the flour, mix until everything is well combined.
  • Chill dough in the fridge for at least one hour (or leave it in the fridge for 24-48 hours if you want the dough to be long fermented).
  • Take the dough out of the fridge and divide it into three parts.
  • Preheat oven to 350 degrees Fahrenheit.
  • On a floured surface, roll out a 1/3 of the dough to about a 1/4" thickness.
  • Take your biscuit cutter or mason jar lid and cut out circles.
  • Take cut-out circles and place them to the side.
  • Reshape dough into a ball and roll it back out. Repeat steps 9 and 10.
  • Place about one tablespoon of filling in the middle of each circle.
  • Now, you're going to assemble the hamantaschen into the traditional triangular shape. First, take the left side of the circle and bring it towards the center. Do the same thing with the right side and pinch them together. Then, lift up the bottom flap towards the two sides and pinch them together, making sure you can still see some of the filling in the middle.
  • Repeat for remaining circles and place on baking sheet.
  • Repeat steps 9-15 for the other two-thirds of the dough.
  • Place the hamantaschen in the oven, and bake them for about 11-12 minutes, until lightly golden brown.
  • Let cool for at least five minutes.
  • Enjoy your delicious sourdough hamantaschen!
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