Bear Claws

* Exported from MasterCook II *

Bear Claws

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Yeast Breads
State Fair

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mrs. J. B. Robertson
4 tablespoons Sugar
8 ounces Maraschino cherries
2 tablespoons Butter or margarine -- melted
3/4 cup Pitted dates -- chopped
1 Egg yolk
3/4 cup Dark raisins
2 tablespoons Water
1 tsp Grated lemon peel
1/3 c Walnuts -- chopped
1/2 c Walnuts -- chopped
-----SWEET RICH DOUGH-----
3/4 c Milk
1/2 c Warm water
1/2 c Sugar
2 pkg Dry yeast
2 tsp Salt
1 Egg
1/2 c Butter or margarine
4 c Flour -- unsifted

Scald milk, stir in sugar, salt, butter and cool to lukewarm. Combine
water and yeast in a large bowl, stir until dossolved. Beat in milk
mixture and egg. Add half the flour, beat until smooth. Stir in
remaining flour to make a stiff batter. Add more flour if necessary.
Cover tightly and refrigerate dough at least 2 hours. It may be
refrigerated up to 3 days. Divide dough in half. On a lightly floured
roll out one half to a 9x18" rectangle. Brush with half the melted
butter. sprinkle half the cherry mixture over dough, pat lightly. Starting
with an 18" edge, folk 1/3 of dough to center. Then fold over remaining
1/3 of dough to make a 3-layer strip. Pinch to seal edges. cut each
strip into 8 sections. Make 4 slases through a cut edge of each section.
Place on a greased baking sheet, and shape into bear claws by separating
the slashes. Repeat using remaining dough and cherry mixture. Blend yolk
and water, brush onto rolls.
Sprinkle with remaining 1/3 cup nuts and 2 T sugar. Let rise about 10
minutes, and bake until golden brown. CHERRY MIXTURE: Make this recipe
while the Sweet Rich Dough is rising. Drain and chop cherries, drain again
on paper towels. Combine chopped cherries, dates, raisins, lemon peel,
the 1/2 c walnuts, and 2 T sugar.


Source: Prize Winning Recipes from The State Fair of Texas, 1976.


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