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Short Summary
Main recommendation: Make churro-style hamantaschen filled with homemade dulce de leche, using a simmered sweetened condensed milk can for the caramel and a stovetop choux-style dough piped, frozen, and fried. The video demonstrates this kosher-kitchen recipe with Chef Eitan Bernath.
Key Points
- The dulce de leche is made by simmering an unopened can of sweetened condensed milk in water for about an hour and a half, uncovered.
- The dough is cooked on the stove in a pot (water, butter, flour, sugar, salt), then cooled before eggs are added one at a time.
- Piped dough is shaped into a loop and triangle to mimic a hamantaschen with a churro look, then frozen so it holds its shape for frying.
- Pieces are fried in hot oil and rolled in sugar while still hot so the sugar sticks.
- Kosher kitchen practice is noted: eggs are cracked into a glass bowl to check for blood spots first.
Details Worth Noting
- Concrete instructions:
- Dulce de leche: Place the unopened can of sweetened condensed milk in a pot, cover with water (keep the can fully submerged), bring to a boil, then simmer uncovered for 1.5 hours.
- Dough: Bring 1¼ cups water and 1 stick (not stated as 1¼ cups) of butter, plus sugar and salt, to a boil over medium heat until the butter melts. Add 1¼ cups flour all at once, mix, and cook 30 to 60 seconds to cook out the raw flour taste.
- Cool the dough about 3 to 5 minutes until it is not hot to the touch so the eggs do not scramble.
- Add eggs one at a time, mixing quickly after each so they emulsify. Add vanilla extract for flavor.
- Pipe onto a sprayed baking sheet: make a loop, then oil your finger to shape a triangle; pipe a little more into the center as the base, then oil-pat it flat.
- Freeze the shaped pieces until firm so they pop off the sheet and keep their shape.
- Fry in oil at 350°F for 1 to 2 minutes per side until golden brown.
- Immediately roll the hot fried pieces in sugar so it adheres, then fill with dulce de leche.
- The piping bag tip: set it inside a cup to steady it while filling.
- Caution: the can must stay covered by water for the entire simmer.
Bottom Line
A fun, approachable churro-hamantasch hybrid where stovetop-cooked dough and homemade dulce de leche from a simmered can make a showstopping Purim-style treat.
