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# Yeast-Dough Hamantaschen with Vanilla Cream

Hamantaschen from a buttery yeast dough that rests overnight in the fridge, filled with vanilla pastry cream and golden raisins.

## What you need

### Dough

- 1 large egg
- ¼ cup milk
- ⅔ cup powdered sugar
- vanilla extract (a little)
- 9 oz butter
- 3½ cups self-rising flour
- 1 tbsp instant dry yeast

### Vanilla cream

- 2¼ cups milk
- 1 package vanilla sugar
- 1 tsp vanilla extract
- ¼ cup sugar
- 6 egg yolks
- 2 tbsp cornstarch
- ½ cup powdered sugar
- ½ cup golden raisins

## How I make it

### Dough

1. In a stand mixer, mix the egg, milk, powdered sugar, vanilla extract and butter.
2. Add the flour and yeast and knead for 5 more minutes on medium speed.
3. Wrap in plastic wrap and refrigerate overnight.

### Vanilla cream

1. In a bowl, mix the egg yolks, cornstarch and powdered sugar.
2. In a saucepan, bring the milk, sugar, vanilla extract and vanilla sugar to a boil.
3. Pour a little of the hot milk into the yolk mixture and stir well to temper it.
4. Pour the yolk mixture into the pot of milk and stir well so no lumps form.
5. Lower the heat and cook for 1 more minute, until thickened.
6. Stir in the raisins and let cool.

### Shaping and baking

1. Roll out the dough no thicker than ¼ inch (0.5 cm).
2. Cut out circles with a glass.
3. Place ½ teaspoon of filling in the center of each circle and fold into a triangle.
4. Arrange the hamantaschen on a baking sheet lined with parchment paper, leaving space between them.
5. Bake at 375°F (190°C) for 13-15 minutes.

Source: https://chefef.com/en-us/recipes/hamantaschen-from-yeast-dough/