Haman Pockets

Name: Haman Pockets
Yield: Makes 10—12
Ingredients: 100 ml/3½ fl oz/7 tbsp milk; beaten egg, to glaze; 250 g/9 oz/2¼ cups unbleached white bread flour; 25 g/1 oz/¼ cup ground almonds; 1 egg; 15 ml/1 tbsp clear honey; 15 ml/1 tbsp sultanas (golden raisins), chopped; 15 ml/1 tbsp chopped mixed (candied) peel; 25 g/1 oz/2 tbsp caster (superfine) sugar; 2.5 ml/½ tsp salt; 25 g/1 oz/2 tbsp butter, melted; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 40 g/1½ oz/3 tbsp butter; 50 g/2 oz/4 tbsp poppy seeds

Preparation info

Makes
10—12

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

These delicate tricorn-shaped pastries are properly known as Hamantaschel and are traditionally eaten at the Jewish festival of Esther. They can be filled with dried fruits or poppy seeds.

Ingredients

100 ml/3½ fl oz/7 tbsp milk
1

Dessert
Pie
Vegetarian

Method

Pour the milk and egg into the bread machine pan. However, if the instructions for your machine specify that the easy bake dried yeast is to be placed in the bread machine pan first, simply reverse the order in which you add the liquid and dry ingredients to the pan.
Sprinkle over the flour, ensuring that it covers the milk and egg mixture. Add the su