Makes about 36
2 packages yeast
1/4 cup lukewarm water
1 cup scalded skim milk, cooled (to scald milk, heat it near to the point of boiling)
5 cups sifted flour
3/4 cup Splenda
1 teaspoon low sodium salt
1/4 cup melted butter
1/2 cup rapeseed oil
1 egg, lightly beaten (for egg wash)
2 cups lackwa (prune butter)
1/2 cup ground almonds
1 tablespoon grated orange zest
Preheat the oven to 190°C.
Brush two nonstick baking trays with rapeseed oil.
Mix filling ingredients together thoroughly in a large bowl.
In a large bowl, mix the yeast with the water and let stand for five minutes.
Add the milk to the yeast mixture.
Stir in two cups of the flour, the Splenda and salt.
Break in one egg at a time, beating after each addition.
Beat in the butter, oil and remaining flour.
Knead for a few minutes, then place in a bowl.
Cover with a towel and let the dough rise in a warm place until doubled in bulk.
Punch down the dough and knead on a lightly floured board for five minutes.
Divide the dough in half and roll out to 1/4 inch thickness.
Cut the dough into four-inch squares.
Place a heaping tablespoon of filling on each square.
Brush the inside edges of the squares with the egg wash.
Fold the dough over into a triangle, sealing the edges with the egg wash.
Let the hamentaschen rise until doubled in bulk.
Brush the tops of the hamentaschen with the egg wash.
Place the hamentaschen on the baking trays; one tray should be on the top rack and the other tray on the bottom rack.
Bake in the oven for 25 minutes, until browned, swapping trays in the oven halfway through.