We took bread baking classes many, many years ago. The shop is no longer there, but these are still tasty!
Make a double batch – otherwise you’ll run out of them too quickly. Trust me.
|Ingredients: Claws (dry)|
1½ cups strong white flour (white untreated)
2 ts instant yeast
1 ts bread improver
½ ts salt
1½ TB vanillin sugar
1 ts mixed spice
|Ingredients: Claws (wet)|
½ cup warm milk
60g melted butter
2 egg yolks
Ingredients: Chocolate hazelnut filling
¼ cup brown sugar
1½ TB plain flour
45g softened butter
2 TB hazelnut meal
1 ts cocoa powder
1 ts cinnamon
Ingredients: Sweet glaze
1 TB icing mixture
2 ts melted butter
¼ ts vanilla essence
drops of water or milk as needed
1 – Mix dry dough ingredients together in a large bowl
2 – Add combined liquid ingredients, mix to form a firm but moist dough. Work dough gently for 30 seconds, then return to bowl and allow to double in size covered (approx 1 hour).
3 – Chocolate Hazelnut Filling: combine all ingredients together until they form a crumble mixture.
4 – Tip dough onto a floured board and roll into a rectangle approximately 60 cm x 15/20 cm (If doubling the recipe, split into 2 batches)
5 – Spread chocolate hazelnut filling over the dough. Roll up dough into a long cylinder and pinch to seal shut.
6 – Cut the cylinder into 9 even pieces and shape each into a Bear Claw by making 2 even cuts and splaying them slightly open
Preheat oven to 195° C
7 – Place Bear Claws onto baking tray covered with Glad Bake and brush with an egg glaze. Allow to double in size.
8 – Bake 15 minutes or until golden, then place on cooling rack. Brush with sweet glaze while still warm.