WHAT IS A BEAR CLAW DONUT RECIPES

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BEAR CLAWS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Bear Claws Recipe: How to Make It - Taste of Home image

You don't have to head to gourmet bakeries to indulge in this sweet pastry. This recipe lets you master rich flaky pastries at home.—Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 60 minutes

Cook Time 10 minutes

Yield 9 rolls.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
2 tablespoons sugar
3/4 teaspoon salt
1 egg, lightly beaten
1-1/2 cups plus 2 tablespoons all-purpose flour
BUTTER MIXTURE:
2 tablespoons all-purpose flour, divided
3/4 cup cold butter, cut into tablespoon-size pieces
FILLING:
6 tablespoons prepared almond filling or filling of your choice
1 egg, lightly beaten
GLAZE:
3/4 cup confectioners' sugar
2 to 3 teaspoons water

Steps:

  • In a large bowl, dissolve yeast in warm milk. Stir in sugar, salt and egg; mix well. Add the flour all at once, stirring until mixed. Set aside., For butter mixture, sprinkle 1 tablespoon flour on a work surface; place butter on surface and sprinkle with 1 teaspoon flour. Press and roll out with a rolling pin. Scrape butter from rolling pin and continue to work the butter until it forms a smooth mass without any hard lumps. Knead in remaining flour, working quickly to keep butter cold. , Place butter mixture on a sheet of plastic wrap and shape into a small rectangle. Cover with another sheet of plastic wrap; roll into a 9x6-in. rectangle. Set aside., Turn dough onto a floured work surface; roll into a 14x10-in. rectangle, with a 10-in. side toward the bottom. Unwrap butter mixture; place on dough 1 in. above bottom edge and 1/2 in. from each side edge. Fold top half of dough over butter and pinch edges to seal., Turn dough a quarter turn to the right; sprinkle lightly with additional flour. Lightly roll into a 16x8-in. rectangle. Fold bottom third of rectangle up and top third down, as when folding a business letter, making a 5-1/2x8-in. rectangle (this is called one turn). Rotate dough a quarter turn to the right. Lightly roll into a 16x8-in. rectangle and again fold into thirds, finishing the second turn. Repeat rotating, rolling and folding two more times for a total of four times. Wrap loosely in plastic wrap; refrigerate for 30 minutes., Roll dough into a 12-in. square; cut square into three 12x4-in. strips. Spread 2 tablespoons filling down the center of each strip to within 1 in. of long edge. Fold lengthwise over filling and pinch seam to seal. Cut each strip into three pieces. With scissors, cut each piece four times from pinched seam to about 1/2 in. from folded side. Place 2 in. apart on greased baking sheets. Curve folded side slightly to separate strips and allow filling to show. Cover and let rise in a warm place until almost doubled, about 1 hour., Preheat oven to 400°. Brush bear clasws with egg. Bake 10-14 minutes or until puffy and golden brown. Remove from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Cool.

Nutrition Facts : Calories 369 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 447mg sodium, CarbohydrateContent 43g carbohydrate (18g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

EASY BEAR CLAWS - A SIMPLE HOME COOK



Easy Bear Claws - A Simple Home Cook image

Easy Bear Claws

Provided by Paula

Prep Time 0 minutes

Cook Time 0 minutes

Yield 12

Number Of Ingredients 19

Filling
8 oz. almond paste
1 Tbsp. almond liquor or 1 tsp. almond extract
6 Tbsp. unsalted butter, room temperature
3 egg whites
3/4 c. confectioners or extra fine granulated sugar
3/4 c. almond flour
1 tsp. cinnamon, to taste
1/2 tsp. salt
Pastry
1 lb. +/- frozen puff pastry dough
3 egg yolks
1 Tbsp.+/- water
sliced almonds
Icing
1 c. confectioners sugar
1 Tbsp. +/- milk
1/2 tsp. almond extract
pinch of salt

Steps:

  • Follow thawing directions on frozen puff pastry package to thaw dough prior to starting making the bear claw filling.
  • Preheat oven to 400 or 375 degrees F, depending on what brand of frozen puff pastry dough you use. Pepperidge Farm is 400 degrees.
  • Place a silicone sheet or parchment paper on a baking sheet.
  • In a mixing bowl, place pieces of almond paste, almond liquor, and butter.
  • Using a stand or hand mixer, beat until paste and other ingredients combine.
  • Add egg whites, sugar, almond flour, cinnamon, and salt.
  • Beat until well combined and fluffy. It should be a thick enough mixture to easily pipe, but not too thick.
  • Place mixture in the corner of a gallon or quart zipper plastic bag or a piping bag.
  • Beat the egg yolks and water together and set aside.
  • Roll out half of thawed pastry dough into a rectangle that is approximately 10 X 12 inches.
  • Cut into six rectangles of approximately 5 X 4 inches.
  • Cut the corner of the plastic bag so that the filling mixture can be squeezed (piped) in a strip.
  • Pipe a bead (row) of filling starting near the middle of a pastry rectangle. I like a lot of filling so I pipe two to three beads of filling so that it makes a 2-ish inch strip that ends about 1/2 inch from the side edge of the rectangle. I get within a 1/2-inch at the top and the bottom of the rectangle, but you can leave 1/2-inch clearance all the way around if you like.
  • You can use some of the egg wash to lightly go around the outer edge of half of the rectangle of dough to seal one half of the pastry to the other. Or, you can just firmly press the pastry together on the edges, especially if the dough is rather soft.
  • Cut 4 slits rather evenly along the folded edge of the filled pastry. (Yes, you cut the the filled area).
  • Lay each filled pastry on the prepared baking sheet slightly curving the pastry at the top where you have sealed the edges so the split area separates.
  • Place in the refrigerator or freezer for a few minutes to chill dough again.
  • Brush with egg wash and top with slice almond.
  • Bake at 400 for 12 to 15 minutes or until golden brown and light sounding when tapped. (I usually check on them at 10 minutes). If baking at 375 degrees, it may need to bake longer.
  • Remove from oven and place on a cooling rack on a baking sheet.
  • Roll out other half of the puff pastry dough and fill as directed after first batch is baked or while first batch is in the refrigerator/baking if you want to use two baking sheets. I do not recommend baking more than one sheet at a time.
  • Combine the confectioners sugar, milk, extract, and salt in a small bowl. Use a fork or spoon to drizzle the icing/glaze on the baked bear claws as soon as they have cooled a little.
  • They are great when served warm.

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