This year with CLAS! Will bring the treats to work tomorrow.
Here is the dough formula: https://fgbc.dk/2blk
For the filling I found milled and steamed poppy seeds here - Dampfmohn (pricey, but saves a trip to Germany to buy ready made filling, or saves lots of hard manual work with a pestle and mortar). So just boiled those with milk, honey, lemon zest and raisins the day before.
I used quite hot milk/sugar/salt/oil mixture when making the dough, so it was super warm from the beginning and in an hour it was more than doubled. I punched it down and gave about another 25 min before making the hamantaschen.
Then I had a work thing, so punched down the remaining dough and put on the balcony to slow it down, and then after about 2.5 hrs rolled out and made cinnamon buns.