Recipe: Bear Claws

recipelink.com Chat Room Recipe Swap - 2001-07-21
From: recipelink.com

Bear Claws
Submitted by: Jerry Rolape
Newsgroup: rec.food.cooking
Date: 4-4-96

Yield: 16 bear claws
Source: Prize Winning Recipes from The State Fair of Texas, 1976
Margaret Garland

8 oz maraschino cherries
3/4 cup pitted dates; chopped
3/4 cup dark raisins
1 tsp grated lemon peel
1/2 cup walnuts, chopped
4 tbsp sugar
2 tbsp butter or margarine, melted
1 egg yolk
2 tbsp water
1/3 cup walnuts, chopped

SWEET RICH DOUGH
3/4 cup milk
1/2 cup sugar
2 tsp salt
1/2 cup butter or margarine
1/2 cup warm water
2 pkg dry yeast
1 egg
4 cups flour, unsifted

Scald milk, stir in sugar, salt, butter and cool to lukewarm. Combine water and yeast in a large bowl; stir until dissolved. Beat in milk mixture and egg. Add half the flour, beat until smooth. Stir in remaining flour to make a stiff batter. Add more flour if necessary. Cover tightly and refrigerate dough at least 2 hours. It may be refrigerated up to 3 days. Divide dough in half. On a lightly floured roll out one half to a 9x18" rectangle. Brush with half the melted butter. Sprinkle half the cherry mixture over dough, pat lightly. Starting with an 18" edge, folk 1/3 of dough to center. Then fold over remaining 1/3 of dough to make a 3-layer strip. Pinch to seal edges. Cut each strip into 8 sections.

Make 4 slashes through a cut edge of each section. Place on a greased baking sheet, and shape into bear claws by separating the slashes. Repeat using remaining dough and cherry mixture. Blend yolk and water, brush onto rolls. Sprinkle with remaining 1/3-cup nuts and 2 T sugar. Let rise about 10 minutes, and bake until golden brown.

CHERRY MIXTURE:
Make this recipe while the Sweet Rich Dough is rising. Drain and chop cherries, drain again on paper towels. Combine chopped cherries, dates, raisins, lemon peel, the 1/2-cup walnuts, and 2 Tbsp sugar.