Yeast-Dough Hamantaschen with Vanilla Cream Draft

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.