How to make Hammentaschen –
1 cup sugar
2 whole eggs + 5 egg yolks
30g fresh yeast (or equivalent) 1Tbs sugar
1 cup lukewarm water Flour to make a paste
Mix yeast with sugar until melted, add water and enough flour to make a paste.
Cover and leave to rise until bubbly.
10 oz (about 250-300g) unsalted butter, melted
2 whole eggs + 5 yolks 1 cup sugar 1 heaped tsp salt 1 cup milk About 6 cups flour (I sometimes need up to 8 ) Beat eggs and sugar until thick and white. Slowly add butter, salt and milk. Add yeast mixture. Change to dough hook. Add flour 1 cup at a time kneading with the dough hook until dough is sticky when you touch it, but not so much that it goes all over your hand. Usually a thin, sticky film will stick to your hand. Turn onto a well floured board and knead a bit until smooth. Place in lightly oiled bowl, I put a piece of baking paper loosely on top, then cling wrap, then a tea towel, then a blanket. Allow to rise until doubled in size, then make shapes, then let shapes rise until they feel a bit spongey when you touch them gently, then brush with beaten egg and bake at 180deg until golden brown