Denise says:
- Using soft and fluffy challah dough, this is a hamantaschen shaped pastry that has three braids around the triangle, stuffed with lotus spread.
- The centre is filled with lotus biscuits, which look like both a hamantaschen and misloach manot basket. It’s a really treat for the taste buds!
- Preparation Time: 30 minutes plus 2 hours rising time
- Cooking Time: 20 minutes
- Serves: 10 people
Ingredients:
- 600g strong white flour
- 7g 1 sachet active dried yeast
- 1 tablespoon clear honey
- 2 teaspoons salt
- 50ml vegetable oil
- 1 egg
- 250ml warm water
- 300g Lotus Spread
- 200g Lotus biscuits – to fill the centre
Method
- Mix the yeast with 50ml warm water, leave for 2-3 minutes until the yeast starts to bubble.
- Place the flour, honey, salt, oil and egg into a large mixing bowl. Add the yeast and combine together to form a ball. Remove the dough, knead by hand briefly until the dough is smooth.
- Grease a large bowl with oil and place the dough inside. Cover and leave for 2 hours or until double in size.
- Knock out the air in the dough. Take 100g from the dough and using a rolling pin, roll into a triangle. This is the centre of the hamantaschen.
- Transfer to a large oven tray lined with parchment. Divide the remaining dough into 9 equal pieces. Roll into strips and apply the lotus spread on top, leaving a 2cm border. Fold over the dough so the lotus spread is sealed and the strips are long and thin, ready to braid. Take each group of 3 strips and plait into braids. Place on each side of the triangle.
- Preheat the oven to 200°C / 400°F / Gas mark 6.
- Bake for 20 minutes or until golden brown. Fill the centre with lotus biscuits left whole or crush and enjoy.
Tagged in: egg, Honey, Jewish, lotus biscuits, Lotus spread, Purim, Salt, Strong flour, Vegetable Oil, yeast