With Purim comes an intense spirit of liveliness and a palpable joy that is unparalleled on the Jewish calendar. As it is a time for jubilant communal celebration, many communities around the world augment the traditional observances of the holiday with carnivalesque fairs and festivals to increase the euphoric feeling manifest on one of the holiest days of the year. With such festivities often comes classic carnival foods, such as hot Bavarian soft pretzels, sausage/hot dogs, and yes, even beer. This hamantasch mash-up morphs the foremost classic Purim pastry into one crazy awesome contemporary piece of nosh. It's basically the three Oktoberfest gold-standard foods (beer, bratwurst, and Bavarian pretzels) all wrapped into one tasty triangular hand-pie, or shall we just call it Purim awesomeness? These beer-braised, bratwurst-stuffed, soft pretzel hamantaschen are ridiculously easy to prepare, and to dispel a common culinary misconception, you DO NOT have to bathe the dough in a boiling mixture of baking soda (or better yet, lye) and water to achieve the pretzeling affect. Here's an awesome culinary hack: painting/brushing a simple baking soda + H20 solution(recipe below) on the dough will produce that awesome soft pretzel texture and flavor with a lot less trouble and effort, and yield the same (if not better) awesome results. Pretzel on, y'all, and a freilechen Purim.
Beer-Infused Yeast Dough
Mix and knead together all of the ingredients-by hand or mixer-until a smooth, elastic dough is formed. Cover the dough and allow to rise for 30 minutes, or for up to 2 hours.
Beer-Braised Bratwurst Filling
Slice bratwurst into approximate 1-inch discs. Heat olive oil in a large skillet; add bratwurst and onions and saute for 4-6 minutes, or until bratwurst are lightly browned. Add beer and cook, uncovered, over medium heat for 8-12 minutes, or until most of the liquid has evaporated. Remove from heat and let cool.
Pretzeling( Baking Soda + H20 ) Solution
Preheat oven to 350 °F. Line 2 half-sheet pans with parchment paper.
Flour your work surface and roll out the yeast dough to about 1/8-inch thickness. Using a 5 1/4-inch round cookie cutter (or a round Tupperware container or pot lid), cut out 5 1/4-inch circles. Spoon 3-4 of the beer-braised bratwurst, along with some onion, onto the center of each circle. Fold the dough into a triangle around the bratwurst filling, pinching the corners tightly to ensure the filling is well enclosed. (If you feel there is too much filling in any of the hamantaschen, be sure to remove some of it, so as not to force the hamantaschen open during the baking process.) Generously paint/brush each hamantaschen with the pretzeling solution, followed by the egg-wash. Sprinkle lightly with pretzel salt or coarse salt. Bake for 15-20 minutes, or until golden-brown. Enjoy, y'all.
Brown-Sugar + Mustard Dipping Sauce
Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Dip and drizzle away.