Hamantaschen With Yeast Plus Prune Filling

Directions

1. Stir yeast into 1/4 c. of the water along with 3 Tbsp. sugar. Let stand till foamy on surface, about 4 min. In large mixing bowl, combine remaining water, remaining sugar, butter or possibly margarine, salt, Large eggs and yeast mix. Stir in flour gradually till soft dough is formed. Turn dough out onto floured surface and knead about 3 min. If sticky, add in more flour. Form dough into ball and place in greased bowl. Cover and place in hot spot, till doubled in bulk, about 1 hour.
2. Meanwhile, make filling. Cook prunes in water over low heat, about 10 min. Add in lemon juice and honey and cook 5 min more. Mix should be fairly thick. Add in lemon zest and almonds, stirring well to combine. Let cold.
3. Punch down dough and let rest about 5 min. Roll out 1/8 inch thick on floured board. Cut circles with 4 inch cookie cutter. Place about 2 tsp. prune filling in center of each circle. Starting at one edge, healthy pinch two edges of dough together, stopping at center of the circle. Repeat on two more sides, forming a triangle and leaving a small opening in center. Place on greased cookie sheets, cover, and let rise about 1 hour.
4. Preheat oven to 375 degrees. Examine hamantaschen before putting in oven and healthy pinch seams again if they seem to be opening. Bake till golden, about 20 min. Let cold on rack 10 min before removing.