Bear Claws
Rebekah Prior
These were tradition every Christmas morning for my family.
ingredients
- Dough: 1 package yeast
- 1/4 cup warm water
- 1/2 cup soft butter
- 1/3 cup sugar
- 3 egg yolks
- 3/4 cup milk, scalded and cooled
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
- 3 cup unsifted flour
- Filling: 1/2 cup sugar
- 1/4 cup flour
- 2 teaspoon butter
- 1 1/2 teaspoon unsweetened cocoa
- 1/2 teaspoon cinnamon
- Glaze: 4 teaspoons milk
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
directions
- 1
Sprinkle yeast into warm water and let stand until dissolved. Cream the butter until light and fluffy and beat in sugar. Beat in egg yolks. Then add yeast mixture, milk, salt and cardamom. Gradually mix in the flour. Dough will be soft. Turn out on a floured board and knead until smooth. return dough to bowl and butter the top lightly. Cover and let rise in a warm place about 1 1/2 hours or until doubled in bulk. Turn dough out on floured surgace and knead lightly. With floured rolling pin roll half dough out 8“ wide and 27” long and 1/4" thick.
- 2
Make filling by mixing ingredients until crumbly. Sprinkle half over the yeast dough, covering to within 1“ of edges. Roll up jellyroll fashion from long side and pinch ends to seal. Cut into 3” segments and shape into bear claws by slashing each piece twice. Place on greased cookie sheet. Repeat with other half of dough. Cover and let rise in a warm place until doubled.
- 3
Bake 325F for 20-25 or until richly brown. While still warm spread glaze.
Source: Kathie Novasky
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