Ingredients: |
Ingredients: 3/4 c milk
1/2 c sugar
2 tsp salt
3/4 c butter
1/2 c warm water
2 pkgs dry yeast
2 eggs
43/4 c flour
Filling
3 tbsp butter, melted
1/2 tsp cinnamon
2 tbsp sugar
1/2 c walnuts, chopped
1/4 c raisins, chopped
1 tsp lemon peel, grated
Glaze:
1/2 c powdered sugar
1/4 tsp vanilla
2 tsp milk
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Directions: |
Directions:In pan, heat milk until bubbles form around edge of pan. Remove from heat, add sugar, salt and butter, stirring until butter is melted. Let cool to lukewarm. Pour water into warm bowl. Sprinkle yeast over water, stir to dissolve. Add milk mixture, eggs and 3 cups flour and beat with electric mixer until smooth (about 2 minutes). Add rest of flour and beat until dough is smooth and leaves sides of bowl. Brush with soft butter. Cover bowl tightly with foil and refrigerate 2 hours or until double in bulk.
Filling;
Lightly grease cookie sheets. Take one third of the dough, shape into a round ball and roll out to 18 by 9 inch rectangle. Brush with half the butter. Mix sugar and cinnamon and sprinkle over the dough. Combine nuts, raisins and grated peel and sprinkle over dough. From longer side, fold one third of dough over, then bring opposite side over this to make a three layer strip 18 by 3 inches wide. Pinch to seal. With sharp knife, cut crosswise into 6 sections. On the folded side of each, make three 1 inch cuts evenly. Arrange on cookie sheet and separate claws slightly. Brush tops with butter. Cover with wax paper and let rise until double in bulk (about 45 minutes). Bake in 350º oven for 15 to 20 minutes. Let cool slightly. Make glaze and drizzle over cooled rolls.
Glaze; |
This recipe for Cinnamon Bear Claws is from