It was a no-brainer to use challah dough to make these delicious hamantaschen. I tested them with chocolate tahini and a strawberry cheesecake filling. Both went down extremely well so I’ve included them here. Either filling recipes makes enough for a batch of 12.

They’re best eaten in the day you bake them but can be refreshed with 10 minutes in a warm oven – 160°C — or 10 seconds in a microwave.

Method

• In a small bowl, mix the yeast with a teaspoon of the sugar and 1-2 tablespoons of lukewarm water. It should start to foam after 5-10 minutes.
• Mix the dry ingredients in a large bowl. Add the beaten egg and oil to the flour together with the yeast then 200ml lukewarm water. Mix well until combined. The consistency will be sticky at first (you can add a little more flour) but will form a moist, pliable dough. Try not to add to much flour or it will become dry.
• Once the dough has come together, knead for about 10 minutes until smooth and elastic, then form it into a ball and leave to rise in a clean, oiled bowl covered with cling film or a damp, clean tea towel. Leave to double in size - 1½-3 hours depending how warm your kitchen is.
• While it’s rising make your filling:
  For the chocolate tahini – put the chocolate and almond milk in a heatproof bowl and heat in the microwave in 30-second bursts, stirring between each burst until the chocolate is melted and the mixture smooth and shiny. Leave to cool and thicken then stir in 2 tbsp of tahini. It will thicken more. Add the third to taste. If it gets too thick add more almond milk.
  For the strawberry cheesecake — mash the cream cheese and sugar together with a fork in a small bowl until smooth. Stir in the egg yolk or whole egg plus vanilla and lemon juice. Continue to mash/mix until smooth and lump free.
• When the dough has risen divide it into 12 equally sized balls. They will be around 80-85g each. I measure them but feel free to eyeball it.
• Line 2 –3 baking sheets with baking parchment. Press each ball into a disc then use a rolling pin to form circles roughly 6cm in diameter.
• If making the chocolate ones – place a tablespoon of filling on each circle then fold up the edges on two side to form a triangle and bring the last edge up and over to make a hamantaschen shape.
• If making the strawberry cheesecake ones — spoon a scant tablespoon of cream cheese filling plus a scant teaspoon of jam. Swirl them a little to mix the flavours, then form them as outlined above in the chocolate filling method above.
• Place the triangles on the trays and leave to rise again until soft and puffy. (20-30 minutes)
• Beat the second egg and heat oven to 200°C (180°C fan) brush each one well with beaten egg. Sprinkle chocolate ones with sesame seeds. 
• Place in the middle of oven for 20-25 mins until golden brown and the bottom sounds hollow when tapped.
• Remove from oven and slide on to a wire rack to cool completely before serving.
• To decorate the cooled strawberry cheesecake challah-taschen, melt the white chocolate with the oil and when smooth and liquid, drizzle them with it. Top with the rainbow sprinkles. 

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