Poppy seed, raisin and orange hamantaschen

Temper butter for about 20 minutes without melting. Beat 155.5 g butter with 99 g sugar for about 5 minutes. Crack eggs, beat and weigh the required net amount without shell. Incorporate with 45 ml juice, vanilla and 1.5 g salt. Add 330 g flour without overworking, reserving the rest for rolling. Flatten, wrap and refrigerate for at least 1 hour until firm but pliable. Keep other remainders for filling.

Put ground poppy seeds, water and reserved 66 g sugar in a small saucepan. Simmer gently for about 10 minutes, stirring until thick. Off the heat add reserved 7 g butter, 7.5 ml juice, 0.25 g salt and chopped raisins. Transfer to a shallow container and cool for about 30 minutes until cold and not runny before filling.

With reserved 20 g flour, roll dough about 0.32 cm thick and cut 7.5 cm rounds. Reroll scraps without overkneading. About 40 rounds at reference quantity. Divide filling evenly in small central portions, leaving a wide clean border. Fold edges into triangles, pinch corners firmly and leave a small central opening without overfilling. Space about 2.5 cm apart on baking paper, at most 20 on a 40 × 30 cm tray.

Heat a conventional oven to 191 °C. Bake each tray for about 13 minutes until golden. Allow 2 successive batches and keep later trays chilled. Cool on a rack for about 20 minutes after the last batch.