Bear Claws

Directions

Scald milk, stir in sugar, salt, butter and cool to lukewarm.

Combine water and yeast in a large bowl, stir until dossolved.

Beat in milk mixture and egg.

Add half the flour, beat until smooth.

Stir in remaining flour to make a stiff batter.

Add more flour if necessary.

Cover tightly and refrigerate dough at least 2 hours.

It may be refrigerated up to 3 days.

Divide dough in half.

On a lightly floured surface roll out one half to a 9 x 18 inches rectangle.

Brush with half the melted butter.

Sprinkle half the cherry mixture over dough, pat lightly.

Starting with an 18 inch edge, fold ⅓ of dough to center.

Then fold over remaining ⅓ of dough to make a 3-layer strip.

Pinch to seal edges.

Cut each strip into 8 sections.

Make 4 slashes through a cut edge of each section.

Place on a greased baking sheet, and shape into bear claws by separating the slashes.

Repeat using remaining dough and cherry mixture.

Blend yolk and water, brush onto rolls.

Sprinkle with remaining ⅓ cup nuts and 2 tablespoons sugar.

Let rise about 10 minutes, and bake until golden brown.

CHERRY MIXTURE:

Make this recipe while the Sweet Rich Dough is rising.

Drain and chop cherries, drain again on paper towels.

Combine chopped cherries, dates, raisins, lemon peel, the ½ cup walnuts, and 2 tablespoons sugar.