Hamantaschen - Orange and Oil

By

(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com
Orange and Oil Hamantaschen Dough



This orange-scented dough made with oil is extra quick and easy and produces crisp, old-fashioned (bubbie style) hamantashen. I prefer my Bakery Style Hamantashen Dough but once in awhile, I return to this homey dough, for both nostalgia and a change of taste.
Double Sheeting
For sure, when making these pastries, double stack your baking sheet. This will ensure they are bake beautifully without any scorched bottoms or edges. If you want to make full use of your oven then use the middle rack as well but in that case, don’t double-stack the pans, just use two sheets of parchment (I tend to bake two racks at a time and move the middle sheet to the bottom for the last 10 minutes of baking, i.e revolve your baking sheets)

View complete recipe

Ingredients

  • 1 cup sugar
  • 1 cup oil
  • 1/2 cup orange juice
  • zest of one orange - very finely minced
  • 1 teaspoon vanilla
  • 3 eggs
  • 4 cups all-purpose flour
  • 1 tablespoon cornstarch (optional)
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • egg wash
  • sugar for sprinkling
  • filling

Preparation

Step 1


Using a wooden spoon or wire whisk, blend the sugar and oil. Blend in the orange juice, zest, vanilla, and eggs. Fold in flour, cornstarch (if using) salt, baking powder and baking soda to make a soft but firm dough. Cover dough with a clean tea towel and let rest 15-20 minutes (can also be chilled up to two to three days - warm to room temperature before rolling out).

Preheat oven to 350 F. Line a couple of baking sheets with parchment paper.

Work with half of dough at a time (cover remainder with clean, dry tea towel). Roll out on a lightly floured board to a thickness of about 1/8 inch. Using the top of a tuna or soup can, or a cookie cutter, cut into 3 inch circles. Brush with egg wash. Fill with a generous teaspoonful of desired filling. Bring three sides or flaps together to form a triangle.

Brush closed pastries with egg wash. If desired, sprinkle with granulated sugar.

Bake, until light but thoroughly golden - 18-25 minutes.

Makes 4-6 dozen, depending on size. Recipe doubles well.

View complete recipe