How to Make Bear Claws

A few years ago when I first began baking in earnest, my results with yeast-risen breads and pastries were mixed at best. Sometimes I’d have gorgeous risen dough and other times I’d cry over brioche buns that could double as hockey pucks. I blamed the yeast.  Living things can be unpredictable, right?  That was my excuse.

I’ve corrected some novice mistakes since then. Simple things like checking the expiration date before purchase and use make a big difference, and proper storage is very important too.

I also have a brand of yeast I always use and recommend – Red Star dry active baking yeast.  It hasn’t let me down yet. If you do a lot of baking then you may already have a favorite brand of yeast, but this is what works for me.  I keep some in an air-tight container in the refrigerator.

Bear claws are probably my favorite pastries, ever!  The quick danish pastry I use is really easy to make and just as buttery and flaky as classic danish pastry dough.  I’ve put together a picture tutorial of my bear claw making process to use along with the recipe. I hope it will encourage you to try them for yourself!

Slice butter and add to the flour in the bowl of a food processor.

Pulse until butter is the size of kidney beans.

Combine yeast and flour/butter mixture until just combined.

Pound out chilled dough with a rolling pin.

Roll to a 16×20 piece.

Fold dough into thirds.

Roll out folded dough.

Fold again into thirds.

Roll to 16×18 inches and cut into four pieces.

Spread with filling and roll up pieces.

Roll to flatten and seal edges.

Cut into pieces.

Cut “toes” into filled pieces.

Lay on prepared baking sheet and curve them slightly.

These are so crazy good right out of the oven.  It’s impossible to wait for them to cool and you shouldn’t wait.  They are worth the burned fingers, especially when there’s milk and honey glaze ready for dipping!

Cinnamon Bear Claws with Milk and Honey Glaze

This recipe is adapted from The Great Scandinavian Baking Book. I suggest making this over the course of two days. The dough can be made the first day and refrigerated overnight. The dough can be rolled, filled and baked on the second day. The quick danish pastry dough can be used to make a variety of pastries including buns, braids, bear claws and kringles.

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Prep Time 45 minutes mins

Cook Time 12 minutes mins

30 minutes chill time 30 minutes mins

Total Time 1 hour hr 27 minutes mins

Course Bread, Breakfast, Dessert

Cuisine Scandinavian

Servings 16

Ingredients

 

US CustomaryMetric

 

1x2x3x

Dough

• 3 1/2 cups all purpose flour plus more for dusting
• 1 1/2 cups unsalted butter very cold
• 2 packages active dry yeast
• 1/2 cup warm water 105F -115F
• 1/2 cup heavy cream or evaporated milk
• 1/2 teaspoon salt
• 2 eggs room temperature
• 1/4 cup sugar

Cinnamon filling

• 1 egg white
• 2/3 cup almond paste
• 3/4 cup powdered sugar
• 1 teaspoon cinnamon

Assembly

• 1 egg beaten (for brushing pastries)
• Sliced almonds
• Large crystal sugar

Glaze

• 1 cup confectioners’ sugar
• 2 tbsp. honey
• 1-2 tbsp. whole milk

Instructions

 

Dough:

• Add flour to the bowl of a food processor fitted with a steel blade. Cut butter into 1/4-inch slices and add to the flour. Process until the mixture until the butter is about the size of kidney beans. If you don’t have a food processor you can cut the butter into the flour with a pastry blender or other cutting tool.
• In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, salt, eggs and sugar. Turn the flour-butter mixture into the liquid ingredients and with a rubber spatula mix until the dry ingredients are just moistened. Cover with plastic wrap and refrigerate 4 hours, or overnight (preferred) or up to 4 days.
• Turn dough out onto a lightly floured work surface. Dust dough with flour. Pound dough with rolling pin; roll out to make a 16×20-inch piece. Fold into thirds making three layers. Turn dough and roll out again. Fold again into thirds. Place in the refrigerator for 30 minutes. Prepare the filling while you wait for the dough to chill.

Cinnamon filling:

• In a small bowl, beat all the ingredients with an electric mixer until very smooth. Place in the refrigerator until ready to use.

Assembly:

• On a lightly floured surface, roll the chilled pastry out to make an 16×18-inch rectangle. Cut lengthwise into 4 strips.
• Remove filling from refrigerator and spread 2 tablespoons of filling down the center of each strip. Roll each strip from the long side jelly-roll style and place seam-side down. Roll lightly to flatten and seal the edges. Cut each strip into 4-6-inch pieces, then cut 3-5 slits for “toes”. Place pieces on the prepared baking sheets, curving them slightly. Allow them to rise in a warm place for 20 minutes or until puffy, or you can cover them with plastic wrap and refrigerate overnight (after refrigeration let stand at room temperature until puffy).
• Preheat oven to 400F. Brush with the beaten egg and place a sliced almond on each bear “toe”. Sprinkle with large crystal sugar. Bake 5-8 minutes for small pastries, 10-12 minutes for larger pastries.
• Let cool slightly on wire racks.

Glaze:

• Stir together ingredients until smooth. Add more confectioners’ sugar if too thin, or add more milk if too thick. Drizzle over warm pastries.

Keyword cinnamon filling, danish pastry dough, evaporated milk

Tried this recipe?Let us know how it was!

Supplies:

Red Star dry active baking yeast

Stainless Steel Scraper/Chopper

The Great Scandinavian Baking Book