Hamantashen I

• 1 (.25 ounce) package active dry yeast
• 1 cup milk
• 3/4 cup white sugar
• 1/2 cup butter
• 1 teaspoon salt
• 5 1/4 cups all-purpose flour
• 2 eggs
• 1 (12 ounce) can poppyseed filling
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 egg yolk
• 1 tablespoon cold water

1. Soften yeast in 1/4 cup warm water. Heat milk, sugar, butter or margarine and salt until the sugar dissolves; cool to lukewarm. Stir in 2 eggs. Stir in yeast mixture and 2 cups of the flour, beat well. Stir in enough of the rest of the flour to make a moderately stiff dough.
2. Knead on floured surface till smooth, and shape into a ball. Place dough into a greased bowl and cover with a towel. Let rise until doubled, then divide in half.
3. To make Filling: Combine the poppy seeds with the lemon peel and lemon juice and mix well. Set aside.
4. Roll each half of the risen dough into a 17 x 12 inch rectangle. Cut into 4 inch circles. Put about 1/2 Tablespoon of the filling on each circle. Moisten the edges, bring the sides together and pinch, forming a triangle. Place on a greased cookie sheet and cover. Let the dough rise again until doubled.
5. Brush with egg yolk mixed with water, then bake at 350 degrees F (180 degrees C) for 15 to 20 minutes.

active dry yeast, milk, white sugar, butter, salt, flour, eggs, poppyseed filling, lemon zest, lemon juice, egg yolk, cold water

Taken from www.allrecipes.com/recipe/10104/hamantashen-i/ (may not work)