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.
These look amazing Ilya I’d love one of each. Happy Purim!
Thank you Benny! They aren't hard to make, you can give it a go yourself! The dough would be delicious with your sweet stiff levain (I made it with a non-sweet stiff levain last year, I think).
Hard work is always rewarded! They are amazing. I can only imagine the flavours.
Thank you Gavin!
Mazeltov - those hamentashen look superb.
Thank you Jon! I had one yesterday night, it was delicious. Very tender dough, probably the best I've made yet. Not sure whether it's CLAS or using very warm liquid and hence very strong fermentation from the beginning...
They look delicious Ilya! Would love to see how you shaped the rolls in the last picture.
Thank you! Nothing special about the rolls: rolled the dough out, covered with melted butter, sugar and cinnamon. Rolled up, starting from a short side. Pinched bottoms (I guess that promotes that they shoot up a little, instead of uniformly grow), and since the dough was so active I didn't even final proof them, just baked.
Poppyseed hamantaschen is my favourite. You can get so many different types nowadays but you can't beat the traditional ones. Really nice bake all round. Loving those cinnamon rolls too. I wish you worked in my office.
Thank you Abe! I am very pleased with these as well.
You should bake the hamentaschen one year yourself :) https://www.thefreshloaf.com/node/67529/happy-purim#comment-482403 Or on any other day of the year, just make (a) poppy seed roll(s) for the same flavour, but less involved shaping.
Not familiar with the first item but those cinnamon rolls are lovely popping up like that with such beautiful browned curves.
Thanks for the link. Quite a lot of history there. Interesting that Ilya made a yeast version (vs the cookie versions described on Wikipedia).
The poppy seed filling in a bread style sounds really good.
Best wishes for your holy day.
Thank you! I based this off my grandma's recipe, and we always had them with yeasted dough and poppy seeds. I didn't even know other versions (cookie-style, or different fillings...) existed until I googled them at some point a few years ago. Anything else just wouldn't be the same for me, since this is what I grew up with, although I am sure it is also delicious.
Thank you! Those are poppy seed filled homentaschen, as Abe says.