Name: Cinnamon Bear Claws
Yield: Makes 12
Cuisine: Danish
Ingredients: nibbed sugar, to decorate; flaked almonds, to decorate; 1½ tsp ground cinnamon; 120 ml (4 fl oz) evaporated milk; 200 g (7 oz) almond paste (or marzipan); 90 ml (3¼ fl oz) warm water; 50 g (1¾ oz) caster sugar; 25 g (1 oz) fresh yeast; 575 g (1 lb 4 oz) plain flour, plus extra for dusting; a pinch of salt; 100 g (3½ oz) icing sugar; 2 eggs, plus 1 egg yolk for brushing; 250 g (9 oz) butter, very cold and cubed; 1 egg white

Preparation info

Makes
12

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

With a bit of forethought, you can wow your guests with freshly baked pastries with their mid-morning coffee. These sweet, yeasted, flaky pastries evolved from Danish pastries and are popular in the US. The curved pastries are slashed before cooking, so after baking they look like a bear’s claws.

Ingredients

25 g (1 oz) fresh yeast
50 g (1¾

Method

Dissolve the yeast and the sugar in the water and set aside for 10 minutes.
Sift the flour into the bowl of a food mixer with a paddle attachment or into a bowl. Either use the machine or your fingers to rub in the butter until it resembles breadcrumbs.
Add the evaporated milk, salt and eggs to the mix and combine thoroughly.
Next, either us

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Ingredients

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