Cinnamon Bear Claws

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

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

Americas
Europe
United States
Denmark
Pastry
Pie
Vegetarian

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