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.
