Bear Claws

Theodora's
Recipes

Yield: 100	Portion: 1 Roll
Calories:	308 cal
Carbohydrates:	53 g
Protein:	8g
Fat:	7g
Cholesterol:	87 mg
Sodium:	254 mg
Calcium:	48 mg

Ingredient	Weight	Measure
YEAST,ACTIVE,DRY	6-3/4 oz	1 cup
WATER,WARM	1 lbs	2 cup
WATER	1-5/8 lbs	3 cup
EGGS,WHOLE,FROZEN	1-1/4 lbs	2-1/4 cup
SUGAR,GRANULATED	1-1/8 lbs	2-5/8 cup
MILK,NONFAT,DRY	1-3/4 oz	3/4 cup
SALT	1-7/8 oz	3 tbsp
FLOUR,WHEAT,BREAD	7-7/8 lbs	1 gal 2-1/2 qts
SHORTENING,SOFTENED	14-1/2 oz	2 cup
CHERRY FILLING (CORNSTARCH)		2 qts 1 cup
EGG WASH		1 gal 3/4 qts
VANILLA GLAZE		2-3/8 cup

Method:

1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir. Set aside for
use in Step 3.
2 Place water, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
3 Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid.
4 Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic.
Dough temperature should be 78 F. to 82 F.
5 FERMENT: Cover. Set in a warm place (80 F.) about 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into 2 pound 2 ounce pieces; shape into a rectangular piece. Let rest 10 to 20 minutes. (If using D 036 01,
Sweet Dough Mix, use 2 lb 1 oz pieces.)
7 Roll each piece of dough into a rectangular sheet about 5 inches wide, 44 inches long, and 1/3-inch thick.
8 Prepare Cherry Filling, Recipe No. D 041 00, Pineapple Filling, Recipe No. D 047 00, or Nut Filling, Recipe D 043 00. Spread
1-1/2 cups cherry or pineapple or 1-1/4 cups nut filling over center of each sheet of dough.
9 Fold dough over once, lengthwise; seal along edge by pressing firmly.
10 Cut dough into 17 2-1/2-inch pieces. Make 3 cuts, 3/4-inch in depth, on sealed side of each piece to form a claw.
11 Place on lightly greased sheet pans in rows 3 by 8. Spread claws slightly. Claws should not touch each other.
12 Prepare 1/4 Recipe Egg Wash, Recipe No. D 017 00. Brush 3 tablespoons on claws in each pan.
13 Proof at 90 F. to 100 F. until double in bulk.
14 Bake at 375 F. for 20 to 25 minutes or until golden brown or in a 325 F. convection oven for 15 minutes on high fan, open vent.
Cool.
15 Glaze, if desired, with 1 Recipe Vanilla Glaze, Recipe No. D 046 00. Brush about 2/3 cup over rolls in each pan.

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Source: U.S. Department of Defence