*  Exported from  MasterCook II  *
 
                                 Bear Claws
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Yeast                            Breads
                 State Fair
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Mrs. J. B. Robertson
    4      tablespoons   Sugar
    8      ounces        Maraschino cherries
    2      tablespoons   Butter or margarine -- melted
      3/4  cup           Pitted dates -- chopped
    1                    Egg yolk
      3/4  cup           Dark raisins
    2      tablespoons   Water
    1      tsp           Grated lemon peel
      1/3  c             Walnuts -- chopped
      1/2  c             Walnuts -- chopped
                         -----SWEET RICH DOUGH-----
      3/4  c             Milk
      1/2  c             Warm water
      1/2  c             Sugar
    2      pkg           Dry yeast
    2      tsp           Salt
    1                    Egg
      1/2  c             Butter or margarine
    4      c             Flour -- unsifted
 
 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 
 roll out one half to a 9x18 rectangle.  Brush with half the melted 
 butter. sprinkle half the cherry mixture over dough, pat lightly. Starting 
 with an 18 edge, folk 1/3 of dough to center.  Then fold over remaining 
 1/3 of dough to make a 3-layer strip.  Pinch to seal edges.  cut each 
 strip into 8 sections. Make 4 slases 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 1/3 cup nuts and 2 T 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 1/2 c walnuts, and 2 T sugar.
 
  
  Source:  Prize Winning Recipes from The State Fair of Texas, 1976.
 
 
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