Bear Claws Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Danish dough:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">120ml warm milk (about 38°C)</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">200g cold unsalted butter, for laminating</li><li class="ingredients-single-item">For the almond filling:</li><li class="ingredients-single-item">200g almond paste (or marzipan)</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp almond extract</li><li class="ingredients-single-item">30g all-purpose flour</li><li class="ingredients-single-item">For the egg wash and topping:</li><li class="ingredients-single-item">1 large egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">50g sliced almonds</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry cutter or sharp knife</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the Danish dough. In the bowl of your stand mixer, combine the flour, yeast, sugar, and salt. In a separate bowl, whisk together the warm milk, egg, and vanilla extract. With the mixer on low speed using the dough hook, gradually add the wet ingredients to the dry until a soft dough forms. The dough should be soft but not sticky - add a bit more flour if needed. Knead for 5-7 minutes until smooth and elastic.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a square about 20cm wide, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll without springing back.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your butter block for lamination. Place the cold butter between two pieces of parchment paper and beat it with a rolling pin until malleable but still cold. Shape it into a 15cm square. The butter should be cool but pliable - this temperature balance is crucial for creating those beautiful flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the chilled dough into a 30cm square. Place the butter block in the center at a 45-degree angle (like a diamond on a square). Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll the dough into a rectangle approximately 45cm × 20cm. Fold the dough in thirds like a letter (fold one third over the center, then the other third on top). This completes your first "turn." Wrap the dough and refrigerate for 30 minutes to keep the butter cold.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. After the third turn, wrap the dough and refrigerate for at least 1 hour or overnight. This patient process creates the multitude of buttery layers that will puff up during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Meanwhile, prepare the almond filling. In a bowl, mix the almond paste, sugar, and soft butter until smooth. Add the egg, almond extract, and flour, blending until well combined. The mixture should be smooth and spreadable but not runny. Refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to shape the bear claws, line two baking sheets with parchment paper. Remove the dough from the refrigerator and cut it in half. Work with one half at a time, keeping the other half chilled.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll one piece of dough into a rectangle approximately 30cm × 25cm. Cut the rectangle into three strips, each about 8cm wide. Spoon a line of almond filling down the center of each strip, using about 3-4 tablespoons per strip.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Fold each strip lengthwise over the filling to create a long tube, pinching the edges to seal. Cut each tube into 4 equal pieces, about 6cm long. Make 4-5 cuts along one side of each piece, cutting about 2/3 of the way through to create the "claws." Gently curve each pastry to separate the cuts slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the shaped bear claws to the prepared baking sheets, spacing them about 5cm apart. Repeat the process with the remaining dough and filling. Cover the pastries loosely with plastic wrap and let them rise in a warm place for 30-45 minutes, until slightly puffy but not doubled.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Preheat your oven to 190°C. When the bear claws have risen, brush them gently with the egg wash and sprinkle with sliced almonds. The egg wash will give them a beautiful golden-brown color during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 18-20 minutes, rotating the pans halfway through, until the pastries are deeply golden brown. Look for a rich color that indicates properly baked layers; if they're too pale, the centers may be undercooked.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>While the bear claws cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or sugar as needed - it should be thick enough to hold its shape but thin enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>When the bear claws have cooled for about 10 minutes, drizzle the glaze over the top in a zigzag pattern. Allow the glaze to set for a few minutes before serving. These pastries are best enjoyed still slightly warm when the contrast between the crisp exterior and tender filling is at its most delightful!</li></ol>