Delicious Homemade Bear Claws Recipe

Ingredients

  • 2 1/4 teaspoons of active dry yeast
  • 1/4 cup of warm water (110 to 115 degrees F)
  • 1 cup of warm whole milk (110 to 115 degrees F)
  • 1/2 cup of granulated sugar
  • 1/2 cup of unsalted butter, softened
  • 1 teaspoon of salt
  • 4 1/2 cups of all-purpose flour
  • 2 large eggs
  • 1/2 teaspoon of almond extract
  • 1/2 cup of almond paste
  • 1/3 cup of packed brown sugar
  • 1/2 cup of finely chopped almonds
  • 1/4 cup of powdered sugar
  • 1 tablespoon of heavy cream
  • 1/2 teaspoon of vanilla extract

Steps and instructions

  1. In a large mixing bowl, dissolve yeast in warm water. Let it sit for 5 minutes until frothy.
  2. Add the warm milk, granulated sugar, butter, salt, 2 cups of flour, eggs, and almond extract to the yeast mixture. Beat until smooth.
  3. Stir in enough remaining flour to form a soft dough.
  4. Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
  5. Place the dough in a greased bowl, turning once to grease the top. Cover and let it rise in a warm place until doubled, about 1 hour.
  6. Punch down the dough and turn onto a lightly floured surface. Divide into four pieces.
  7. Roll each piece into a 12x7-in. rectangle. Spread almond paste to within 1/2 in. of edges.
  8. Roll up tightly jelly-roll style, starting with a long side. Pinch seams to seal and place seam side down on greased baking sheets.
  9. With a sharp knife, make five slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes.
  10. Bake at 375° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool.
  11. For the glaze, in a small bowl, combine the brown sugar, chopped almonds, powdered sugar, heavy cream, and vanilla extract. Drizzle over warm loaves. Let it cool before serving.

Tools for making

Recipe variations

  • Replace almond paste with hazelnut spread or Nutella for a different flavor.
  • Add dried fruit such as raisins or chopped dried apricots to the filling.
  • Substitute whole wheat flour or a gluten-free flour blend for all or part of the all-purpose flour.
  • Add a sprinkle of cinnamon or cardamom to the filling for a warm and aromatic twist.
  • Include grated lemon or orange zest in the dough for a citrusy flavor.
  • Add a layer of fruit preserves or jam on top of the almond paste before rolling up the dough.
  • For a savory version, omit the almond paste and brown sugar, and instead fill the dough with a mixture of cooked and seasoned ground meat, vegetables, and cheese.
  • Drizzle a simple icing made with powdered sugar and milk over the cooled bear claws for a sweeter glaze.
  • Add chocolate chips or chopped chocolate to the filling for a decadent chocolate twist.
  • Sprinkle sliced almonds or chopped pistachios on top of the bear claws before baking for added crunch and flavor.

Recipe overview

Enjoy the sweet and nutty delight of homemade Bear Claws, a traditional pastry with a characteristic shape resembling a bear's claw. This recipe will guide you through the process of creating Bear Claws from scratch, including the soft, yeast-based dough and the rich, almond-infused filling. The process involves kneading and rolling the dough, filling it with a sweet almond mixture, and then baking until golden brown. A final drizzle of a creamy almond glaze takes this pastry to the next level. While the recipe requires some patience, especially during the rising times, the result is worth the wait - fresh, warm, and deliciously sweet Bear Claws that are perfect for a special breakfast, brunch, or any time you want a sweet treat. Get ready for a baking adventure and the irresistible smell of freshly baked pastries in your kitchen!

Common questions

  1. What is the ideal temperature for the water and milk? The water should be between 110 to 115 degrees F, and the milk should also be between 110 to 115 degrees F.
  2. How long should I let the yeast mixture sit? Let the yeast mixture sit for about 5 minutes until it becomes frothy.
  3. How long should I knead the dough? Knead the dough for about 6-8 minutes until it becomes smooth and elastic.
  4. How long should I let the dough rise? Let the dough rise in a warm place until it has doubled in size, which usually takes about 1 hour.
  5. How many pieces should I divide the dough into? Divide the dough into four equal pieces.
  6. How long should I bake the bear claws? Bake the bear claws at 375 degrees Fahrenheit for 18-22 minutes or until they turn golden brown.
  7. Should I let the loaves cool before adding the glaze? Yes, it's recommended to let the loaves cool before drizzling the glaze over them.

Serving dishes and utensils

Origin stories

Bear claws, despite their ferocious name, have quite a benign origin. These delightful pastries trace their roots back to the bakeries of North America in the mid-19th century. It's interesting to note that the name 'bear claw' comes from the shape of the pastry, which somewhat resembles the paw of a bear, complete with almond 'claws'. American bakers of the past applied their creativity not just to the flavors and textures of their pastries, but also to their forms and names. The bear claw joins the ranks of the apple turnover and the elephant ear in a grand tradition of whimsically named, sumptuously delicious baked delights. One can imagine the delight of children and adults alike upon seeing these pastries for the first time, their curiosity piqued by the promise of a sweet treat named after a powerful creature of the wilderness.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.