Almond Bear Claws

Don’t be daunted by the length of this recipe: These almond-filled Danish are simple to prep, and you’ll be rewarded with a delectable treat. If the dough is difficult to roll out, let it rest in the fridge for 5 minutes. Chilling it relaxes the gluten in the flour and makes it easier to roll.

MAKES: 12 bear claws

PREP TIME: 1 hour

RISING TIME: 1 hour, 15 minutes

CHILLING TIME: 2 hours, 20 minutes

COOKING TIME: 15 to 18 minutes

INGREDIENTS:

DOUGH:

• 2 ¼ cups all-purpose flour
• 1 ½ tsp instant yeast
• ½ cup whole milk
• 1 large egg
• 3 Tbsp granulated sugar
• 2 Tbsp unsalted butter, melted and cooled
• ¾ tsp fine sea salt
• ¾ cup unsalted butter, cut into 1-inch pieces and softened

ALMOND FILLING:

• ¼ cup all-purpose flour
• ½ tsp ground cinnamon
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• ¼ tsp fine sea salt
• 1 large egg
• ½ tsp vanilla extract
• ½ tsp almond extract
• 1 ½ cups ground almonds, toasted

TO ASSEMBLE:

• 1 large egg, beaten
• ½ cup sliced almonds

INSTRUCTIONS:

1. For the dough, whisk together the flour and yeast in a medium bowl. Set aside.
2. In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl and using a hand-held electric mixer), combine the milk, egg, sugar, melted butter and salt. Mix on low speed for 2 minutes.
3. Add the flour mixture to the milk mixture. Mix on low speed until well combined, about 3 minutes. (If not using a stand mixer, mix in the flour until combined, then turn out the dough onto a lightly floured work surface and knead until smooth.)
4. Turn out the dough onto a lightly floured work surface and knead a few times to bring it together into a ball. Place it in a lightly oiled large bowl, turning the dough to coat it evenly with oil. Cover the bowl with a damp towel, or loosely with plastic wrap. Let stand in a warm place until the dough has doubled in size, about 45 minutes.
5. When the dough has risen, put the bowl in the fridge for 30 minutes to chill.
6. Meanwhile, draw a 9-x 6-inch rectangle in the centre of a piece of parchment paper. Flip the paper so the rectangle is underneath. Fold the paper along each long side of the rectangle, in toward the centre, pressing down on each fold to make a sharp crease.
7. Open the folded paper and scatter the pieces of softened butter over the drawn rectangle, staying within the lines. Fold the paper over the butter, folding along crease lines you made earlier, then flatten it gently with your hands.
8. Using a rolling pin, roll out the butter to fill the drawn rectangle and make an even 9-x 6-inch shape. Chill in the fridge for 20 minutes.
9. On a lightly floured work surface, roll out the chilled dough to a 16-x 8-inch rectangle. Make sure one of the shorter sides is facing you. Brush any excess flour from the dough.
10. Unwrap the chilled butter and place it on the top two-thirds of the dough, leaving a 1-inch border around the top and two sides.
11. Fold the uncovered bottom third of the dough up over the butter, then fold the top third down (as if you were folding a letter). Gently press the edges with the rolling pin and turn the dough through 90 degrees to the left, so the seam is to the right.
12. Roll out the folded dough to a 16-x 8-inch rectangle. Repeat the folding and turning process. This completes one turn of the dough. Chill the dough in the fridge for 30 minutes. Work through the folding, turning and chilling process two more times to complete a total of three turns.
13. While the dough is chilling the final time, make the almond filling. Sift the flour and cinnamon into a medium bowl. Set aside.
14. In the bowl of a stand mixer filled with the paddle attachment (or in a large bowl and using an electric hand mixer), cream together the sugar, butter and salt on medium speed. Beat in the egg. Beat in the vanilla and almond extracts.
15. With the mixer running on low speed, add the ground almonds until well combined. Add the flour-cinnamon mixture and mix just until combined.
16. Spoon the almond filling into a pastry bag fitted with a ¾-inch plain round tip. Set aside. Grease a large baking sheet or line it with parchment paper. Set aside.
17. To assemble the bear claws, on a lightly floured work surface, roll out the dough to a 16-x 12-inch rectangle and cut it into twelve 4-inch squares.
18. Pipe a line of almond filling across each square, about 1 inch down from thetop edge. Brush the top inch of each square with beaten  egg and fold over the filling, pressing firmly to seal and leaving the bottom inch of each square uncovered.
19. Using a sharp knife, cut five evenly spaced, ½-inch deep, vertical slits in the bottom edge of each square. Curve the sides of each square upward slightly so the slits open up.
20. Place the bear claws on the prepared baking sheet. Cover the baking sheet with a damp towel, or loosely with plastic wrap. Let stand in a warm place until doubled in size, about 30 minutes.
21. When ready to bake, preheat the oven to 400ºF.
22. Brush the bear claws gently with the remaining beaten egg. Sprinkle the tops evenly with most of the sliced almonds. If liked, press one of the remaining almond slices onto ends of each “claw.”
23. Bake the bear claws until golden brown, 15 to 18 minutes. Transfer to a wire rack to cool for 15 minutes. Serve warm.