Ingrédients pour Bear Claws Pittsburgh Style
- 1 cup milk
- 1/2 cup sugar + 3 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup softened butter + 1 tablespoon melted butter
- 1/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 2 large eggs
- 4 cups unsifted flour
- 1 cup chopped dates
- 1/2 cup raisins
- 1/2 cup chopped nuts + 1/4 cup nuts
- 1 tablespoon lemon rind (zest)
- 1 egg yolk
- 1 tablespoon water
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Comment préparer Bear Claws Pittsburgh Style
- **Scald Milk Mixture:** Scald 1 cup of milk. Remove from heat and stir in 1/2 cup sugar, 1 teaspoon salt, and 1/4 cup softened butter. Cool to lukewarm.
- **Activate Yeast:** In a large bowl, combine 1/4 cup warm water and 2 1/4 teaspoons yeast. Stir until dissolved.
- **Combine Wet Ingredients:** Stir in the lukewarm milk mixture, 2 large eggs, and 2 cups of the flour. Beat until smooth.
- **Add Remaining Flour:** Gradually add the remaining 2 cups of flour, mixing until a stiff dough forms.
- **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 8 minutes, or use a dough hook in a stand mixer until smooth and elastic.
- **First Rise:** Place the dough in a greased bowl, turning to coat the top. Cover and let rise in a warm place until doubled in bulk (about 1-1.5 hours).
- **Punch Down & Divide:** Punch down the dough and divide it in half.
- **Roll & Spread:** Roll out one half of the dough into a 9x18-inch rectangle on a lightly floured surface. Brush with 1 tablespoon melted butter.
- **Prepare Filling:** Combine 1 cup chopped dates, 1/2 cup raisins, 1 tablespoon lemon zest, 1/2 cup chopped nuts, and 3 tablespoons sugar.
- **Layer & Fold:** Sprinkle half of the filling over the dough. Fold the outside thirds of the dough towards the center, then fold again to create a 3-layer strip.
- **Cut & Shape:** Pinch the ends to seal. Cut the strip into nine 2-inch sections. Make four 1/4-inch cuts on one side of each section. Gently pull the cut sections apart to form bear claws.
- **Repeat:** Repeat steps 8-11 with the remaining dough and filling.
- **Egg Wash & Sprinkle:** Whisk together 1 egg yolk and 1 tablespoon of water. Brush the bear claws with the egg wash and sprinkle with 1/4 cup of nuts and the remaining sugar.
- **Second Rise:** Let the bear claws rise, uncovered, until doubled in bulk (about 1 hour).
- **Bake:** Bake at 400°F (200°C) for 10-15 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
89g
Fat
16g
Carbs
16g
