Ingredients: |
Ingredients:
1 pkg active dry yeast
½ C warm milk (110 to 115 degrees)
2 T sugar
1 t salt
1 egg, lightly beaten
1 ½ C plus 2 T all purpose flour
BUTTER MIX
2 T all purpose flour
¾ C cold butter, cut into pieces
FILLING
6 T almond filling
1 egg, beaten
GLAZE
¾ C powdered sugar
2 t water (or more to make thin enough to brush on rolls)
small package of shaved almonds
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Directions: |
Directions:In a large bowl, dissolve yeast in warm milk. Stir in sugar, salt and egg. Add the flour, mix and set aside.
For butter mix, sprinkle 1 T flour on your work surface, put butter pieces there, add the other T of flour on top, press and roll together. Scrape butter from the rolling pin and keep rolling until no more hard lumps. Work quickly to keep butter cold. Place in plastic wrap, and shape into a small triangle. Roll into a 9x6 inch rectangle. Put in fridge.
Turn dough onto floured surface, roll into a 14x10 inch rectangle with 10-inch side toward bottom. Unwrap butter; place on dough an inch from the bottom edge and a ½ inch from the sides. Fold top half of dough over butter and pinch the edges to seal.
Turn dough a quarter turn to the right, sprinkle lightly with more flour, and roll into a 16x8 inch rectangle. Fold bottom third of rectangle up and top third down, like folding a letter. Keep rotating, rolling and folding two more times for a total of 4 turns. Wrap in plastic and put in fridge for 30 minutes.
Roll out dough into a 12-inch square. Cut square into three 12x4 inch strips. Spread 2 T filling down the center of each strip. Fold longwise over filling and pinch seam to seal. Cut each strip into three pieces. With scissors or a sharp knife, cut each piece 4 times from pinched seam to about a ½ inch from folded side. Place 2 inches apart on greased baking sheet. Curve folded side slightly to separate strips and allow filling to show. Cover and let rise in a warm place until almost doubled, about an hour.
(At this point, after the hour of rising, you can put in tightly closed plastic and freeze.)
Brush with egg. Bake at 400 degrees for 10-14 minutes or until puffy and golden brown. Remove from pans to wire racks. Brush glaze over warm rolls and DEVOUR THEM!!!!! Eat ‘em while they’re warm! |
This recipe for KIM’S BEAR CLAWS is from