mattklionsky's Profile
How to pronouce hamentaschen and find a good version?
My mother's hamentasch dough recipe (which she got from my great grandmother) had a similar dough, and I actually have (and use) it. The only liquids in this yeast dough are eggs, milk, sour cream, butter, and solid Crisco (but that last was probably a post-immigration innovation). The dough has to rise for at least 12 hours, and makes the softest, most stretchy dough I've ever encountered. For hamentaschen, it gets pressed very thin - not at all like a danish or babke. However, the same dough also does make an excellent babke-like sweet-bread when used thick, covered with a filling, and, and rolled into a log.
Your post is the only mention I've ever seen of another hamentasch yeast dough using both butter and sour cream. Do you actually have your mom's recipe? I'd be interested in comparing it to mine. And, do you know the geographic origin or the recipe? My great grandmother came from a town in Lithuania about 60 miles west of Vilna.
Matt
