By Gwen on |
I made these bear claws before. It's a little different from the first ones I've made. These ones are just as yummy though.
The main difference is that I sprinkle sugar and almonds on these claws before baking. I also use royal icing instead, because I want the icing to be more crunchy!
3 sticks of cold butter, cubed
5 cups of all-purpose flour
1 package of active dry yeast
1 1/4 cups of half and half
1/4 cup sugar
1/4 tps salt
3/4 cup powdered sugar
1/2 cup almond paste, cubed
1 Tbs water
1. In a large bowl cut the butter into the 5 cups of flour until pea sized crumbs are made. Refrigerate.
2. Heat half and half, sugar, and salt in a sauce pan until 110-115 F. Pour over yeast and mix. Let foam for 5 minutes. Add 1 egg. Mix. (I didn't have half and half. I mixed half heavy cream with half almond milk to make my half and half.)
3. Stir in flour/butter until smooth.
4. On a floured surface, roll into a 21 x 12 in rectangle. Fold into thirds starting at short side forming a 12 x 7 in rectangle.
5. Do a quarter turn, roll into 21 x 12 inch again, fold into thirds.
6. Repeat steps 4 and 5.
7. Cover and chill dough for at least 4 hours.
8. In a small bowl, beat only the egg white until foamy. Add almond paste and powdered sugar. Combine until smooth.
9. Cut dough in half. Roll each portion into a 12 inch square.
10. Cut each portion into 9 equal pieces, 18 total. Fill each with a little almond paste mixture.
11. Fold in half, seal edges. Cut into the sealed edge to make bear "claws."
12. Cover, let rise for an hour.
Cut strips to make claws:
After an hour of rising:
13. Beat 1 Tbs water with remaining egg yolk. Brush over each bear claw.
14. Sprinkle with almonds, then sugar.
15. Bake at 375 F for 15 minutes, or until golden brown.
16. Remove to wire rack, cool. Drizzle with royal icing. Add more almonds if desired.
17. Enjoy with coffee or tea =]