Name: Bear Claw
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 1-1/2 cups cold butter, cut into 1/2-inch pieces -; 5 cups all-purpose flour, divided -; 1 package (1/4 ounce) active dry yeast -; 1-1/4 cups half-and-half cream -; 1/4 cup sugar -; 1/4 teaspoon salt -; 2 large eggs, room temperature, divided use -; 1 large egg white, room temperature -; 3/4 cup confectioners' sugar -; 1/2 cup almond paste, cubed -; 1 tablespoon water -; Sugar or coarse sugar -; Sliced almonds -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Bear Claw

1. 1-1/2 cups cold butter, cut into 1/2-inch pieces -

2. 5 cups all-purpose flour, divided -

3. 1 package (1/4 ounce) active dry yeast -

4. 1-1/4 cups half-and-half cream -

5. 1/4 cup sugar -

6. 1/4 teaspoon salt -

7. 2 large eggs, room temperature, divided use -

8. 1 large egg white, room temperature -

9. 3/4 cup confectioners' sugar -

10. 1/2 cup almond paste, cubed -

11. 1 tablespoon water -

12. Sugar or coarse sugar -

13. Sliced almonds -

How to cook deliciously - Bear Claw

1. Stage

In a bowl, toss the butter with three cups of flour until well-coated; refrigerate. In a large bowl, combine the yeast and remaining two cups of flour.

2. Stage

In a saucepan, heat the cream, sugar and salt to 120°F to 130°. Add to the yeast mixture with one egg. Beat until smooth. Stir in the butter mixture just until moistened.

3. Stage

Place the dough onto a well-floured surface and roll into a 21x12-inch rectangle. Starting at a short side, fold the dough in thirds, forming a 12x7-inch rectangle. Give the dough a quarter turn; roll into a 21x12-inch rectangle. Fold into thirds, starting with a short side. Repeat, flouring the surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill until firm for anywhere from 4 to 24 hours.

4. Stage

In a bowl beat the egg white until foamy. Gradually add the confectioners' sugar and almond paste; beat until smooth. Cut the dough in half widthwise. Roll each portion into a 12-inch square; cut each square into three 12x4-inch strips. Spread about two tablespoons of filling down the center of each strip. Fold the dough over the filling starting with a long side and pinch the seam to seal. Cut it into three pieces.

5. Stage

Place two inches apart on parchment-lined baking sheets, seam side down. Cut each piece four times, with scissors, along a long side within 1/2 inch of edge; curve and separate the strips slightly. Repeat with the remaining dough and filling. Cover and let rise in a warm place until doubled, about one hour.

6. Stage

Preheat the oven to 375°. Lightly beat the water and remaining egg. Brush the mixture over the dough. Sprinkle with the sugar and almonds. Bake until golden brown, for about 15 minutes. Remove from the pans to wire racks to cool.