Purim Challah*
You will need: prepared challah dough fruit preserves for filling 1 beaten egg
These are directions for making a challah that is shaped like a "hamantash" or a triangular filled pastry that is traditionally eaten on Purim. This challah can be used for "Shalach Manos" or "Mishloach Manot" baskets (it uses up a lot of room), to be eaten later at the traditional festive Purim meal, or "Seudas(t) Purim."
Hopefully you will have already mastered the art of folding pastry dough into a hamantash shape, as challah dough is a little harder to handle, since it is thicker and spongier. Either prepare challah dough in advance and freeze it, preferably a sweet dough, or use any of the prepared commercial frozen raw challah doughs such as Kineret or Korn's. Use as much dough as you would for an ordinary medium sized challah. Thaw dough to room temperature and roll into a ball. Flatten ball and roll out into a thick circle with a heavily floured rolling pin.
Spoon approximately 1/2 to 3/4 cup of filling in center of circle, at least 2 inches away from edges. I generally use apricot or strawberry preserves for the filling as they go well with bread. Fold up edges, 1/3 at a time, just as you would a hamantash. Pinch and seal edges completely and tightly, as challah will rise and stretch quite a bit, and if it opens too much, it could be a sticky mess. Cover with clean dish towel and let rise for one hour. Brush with beaten egg and pop into a 350 degree preheated oven. Make sure edges are tightly pinched together before baking. "Hamantash" should open very slightly in the middle while baking. Bake for approximately 1/2 hour or until golden brown. Serve warm, and pull the challah apart rather than slicing it.
*For another great Purim Challah idea, go to The Chaya Stein Corner and check out her Challah Basket recipe...

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Copyright©1997 Susan Ehrenfeld