Ingredients
Scale
Dough
- 5 cups all-purpose flour, divided
- 1 1/2 cups unsalted butter, cold and cut into 1-inch slices
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Yeast
- 1 1/4 cups half and half
- 1/4 cup granulated sugar
- 3/4 teaspoon table salt
- 1 large egg
Almond Filling
- 1/2 cup softened (unsalted butter)
- 1 1/3 cups confectioners’ sugar
- 7 ounces almond paste
- 2 egg whites
- 2/3 cup all-purpose flour
- 3/4 cup almond flour or very finely chopped almonds
- 1 teaspoon almond extract
Sugar and Almond Topping
- 1 large egg white, beaten (for egg wash)
- Turbinado or granulated sugar
- Sliced almonds
Almond Glaze
- 3 cups confectioners’ sugar
- 8–10 tablespoons half and half
- 1/2 teaspoon almond extract or vanilla extract
Instructions
- Line 3-4 baking sheets with parchment paper or Silphat silicone mats. Set aside.
- Make the dough: In the bowl of a food processor, place 3 cups of flour and the butter. Pulse until pea sized balls form. Place the bowl in the fridge.
- In the bowl of a stand mixer, add the remaining 2 cups flour and yeast; whisk to combine.
- In a saucepan or microwave-safe dish, heat the half and half, sugar and salt to between 120 and 130°F. Add this to the yeast and flour mixture in stand mixer bowl. Add egg. Using a paddle attachment, beat until combined.
- Remove the butter flour mixture from the refrigerator and mix until combined. The dough will look kind of craggy at this point.
- On a well floured surface, turn out the dough and knead a few times. Form the dough into a rough square shape. Roll the dough into a 21×12-inch rectangle. Starting with the short side, fold dough into thirds, forming a 12×7-inch rectangle.
- Give the dough a quarter turn and roll into a 21×12-inch rectangle. Fold the dough into thirds, starting with the short side.
- Repeat for a third time – give the dough a quarter turn and roll into a 21×12-inch rectangle. Fold the dough into thirds, starting with the shorter side. You will end up with a 12×7-inch rectangle.
- Place the dough that is now folded into thirds, on a parchment lined baking sheet. Cover and place in the fridge for 4 hours.
- Make the filling: In the bowl of a stand mixer fitted with a paddle attachment, mix the softened butter and confectioners’ sugar until combined. Break off pieces of the almond paste and add to the mixer. Mix until smooth. Add the 2 egg whites, the all-purpose flour and almond flour or finely chopped almonds if using. Combine until a smooth paste forms. Place the almond filling in the refrigerator until you are ready to fill the pastry.
- Take the cold dough out of the fridge and lightly flour your work surface. Let the dough stand for about 5 minutes before you try to roll it out.
- Cut the dough in half width-wise. You will have two 6×7-inch pieces. Roll each portion into a 12-inch square and set one aside.
- For the smaller Bear Claws: Cut the first square into three 12×4-inch strips. Spread about 3 heaping tablespoons of the filling down the middle of the each of the strips.
- Fold the long edges together over the filling. Press and seal the edges and the ends. Cut the filled strip into three equal pieces.
- Seal each end of the cut pieces as well, so the filling doesn’t spill out. With the seam side facing away, cut 4 equally spaced slits about ½-inch long. Slightly curve the pastry.
- Place up to 8 bear claws on each parchment lined baking sheet. Repeat with 2nd dough square. Cover and let rise in a warm place for 1 hour.
- For the larger Bear Paws: Cut the first square of dough in half. Fill the dough down the middle lengthwise with 8 heaping tablespoons of filling.
- Fold the long edges together over the filling. Press the ends and edges to seal. Cut into three equal pieces. With the seam side facing away, cut 4 equally spaced slits about ½-inch long. Slightly curve the pastry. Place 3 pastries per lined baking sheet. Let rise in a warm place for 1 hour.
- Preheat oven to 375°F.
- In a small bowl, beat an egg white.. Brush the tops of each pastry with the egg wash. Sprinkle with the sugar then top with sliced almonds.
- Bake smaller bear claws for 14 to 15 minutes or until golden brown.Bake larger bear paws for 22 to 34 minutes or until golden brown.
- Make the glaze: In a small bowl whisk the confectioners’ sugar and half and half until smooth and creamy. You may need to add more or less half and half to reach spreading consistency. Add the almond or vanilla extract.
- Remove the pastries from the baking pans and place on wire racks with wax paper underneath. Make sure the pastries are cool before you drizzle them with the glaze.
Notes
Recipe from Red Star Yeast and Sweet Things By Lizzie
- Prep Time: 5!/2 hours
- Cook Time: 13-20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American