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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bear claw rolls Recipe

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This recipe for Bear claw rolls is from The Cookbook Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 to 4 1/2 c flour
1/3 c sugar
1 tsp salt
2 pkgs active dry yeast
3/4 c milk
1/2 c water
1/2 c (1 cube) butter
2 eggs

FOR THE TOP:
6 tbsp melted butter
2 egg yolks
2 tbsp cold water
2 tbsp sugar

DATE FILLING
1 1/2 c chopped dates
1 c dark seedless raisins
1/2 c chopped pecans,
1/4 c sugar
1 tsp grated lemon peel
1 c water
Directions:
Directions:
In a large bowl, thoroughly mix 1 c flour, 1/3 c sugar, salt, and undissolved dry yeast. Combine milk, 1/2 c water and 1 cube butter in a saucepan. Heat over low heat until liquids are very warm (120 º-130ºF). Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 c flour and 2 eggs. Beat at high speed 2 minutes, scraping bowl. Add enough additional flour to make a very stiff batter, cover tightly, refrigerate dough at least 2 hours or up to 2 days. Prepare date filling and let cool.

Preheat oven to 375 degrees. Turn dough out onto floured board; divide into 3 equal pieces. Roll one piece of dough into a 6" x 24" rectangle. Brush with 2 tbsp melted butter. Spread 1/3 of the prepared date mixture in a 2 inch strip down the center of the rectangle. Fold in half lengthwise. Cut into 8 3-inch pieces. Seal edges. On each piece, cut 5 slashes 2 inches from the folded edge to outer edge. Place on parchment lined baking sheets; curve cut sections slightly to separate. Repeat with remaining dough and fillings. Combine egg yolk and cold water. Brush rolls; sprinkle with remaining 2 tbsp sugar. Let rise in warm place, free from draft, until double in bulk, about 40 minutes. Bake about 12 minutes or until brown. Remove from baking sheets and let cool on wire racks.
Number Of Servings:
Number Of Servings:
24 bear claws
Personal Notes:
Personal Notes:
This was a wonderful, typed to perfection recipe that Martha has kept all these years, I swear it was a typing teacher that wrote it!

 

 

 

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