Dunkaroos HamantaschenPrint Recipe
- 1/4 cup sugar
- 1 egg
- 1/4 cup vegetable oil
- 1/4 cup honey
- 2-3 tablespoons almond milk (until dough comes together) + 1 tablespoon for topping
- 1 cup AP flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 tablespoon cinnamon sugar blend for topping
- 1/2 cup cream cheese
- 1/2 cup powdered sugar
- 1 tablespoon almond milk
- 1 tablespoon sprinkles
To prepare the dough:
In a stand mixer, mix the sugar, egg, oil, honey, and milk and mix until combined. In a separate small bowl mix the two flours, salt, cinnamon and baking powder. Add the dry ingredients to the wet and mix until the dough comes together.
Wrap dough in plastic wrap and chill for at least 30 minutes.
Make the filling:
In a medium bowl whisk together the cream cheese, powdered sugar and milk. Whisk until filling is smooth. Fold in the sprinkles gently only mixing a few times. Set aside
Line two baking sheets with parchment paper.
Remove dough from the fridge and roll thin. The thinner you roll, the more crisp the hamantaschen will be. Cut 3 inch circles and place about 1 tablespoon in the center of each.
Pinch the corners tightly to form the hamantaschen. Place on baking sheet and continue with remaining dough, re-rolling the scraps.
Preheat oven to 375 degrees.
Once all the hamataschen are formed, brush each one with the reserved 1 tablespoon of almond milk and sprinkle with the cinnamon-sugar blend.
Bake in the middle rack for 12-15 minutes until firm and slightly golden. Let cool and serve.