Colorful Sweet Hamantashen
1/4 cup oil for smearing
1 egg for glazing
2 tablespoons poppy seeds
Cut challah dough into sections that are between 6-7 tablespoons in size. Shape each piece gently into a ball.
Roll out each ball so that it resembles a flat circle.
Fill each with your choice of chips or sprinkles or both, and then close by pinching all three sides.
Allow the challahs to rise for 20 minutes, and then brush them with egg.
Bake for 15-20 minutes until the challahs are lightly browned on both sides.