Poppy seed hamantaschen | The Recent Loaf

Attempting to beat Ilya who at all times has an fascinating publish of his pretty hamantaschen yearly. 

Those on the again are gluten free (almond and tapioca) while these on the entrance are extra conventional and have a yeasted dough made with cake flour and a bit of little bit of lemon zest from a Ukranian recipe.

The poppy seed mohn filling recipe features a tempered egg, and has a custard like texture to it which is kind of completely different from the mohn my grandmother used to make! And I suppose the gluten-free ones are fully completely different to what she made as effectively, so it’s all about custom and alter.

-Jon