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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Scratchy 'cause i made them from scratch! None of this ready-made dinner roll business... Theyre real good, not a flaky danish-type pastry, more of a doughy one. A great breakfast treat and if you let the dough rise overnight in the fridge, all you have to do in the morning asseble and bake them, fresh for breakfast. Ingredients:
1/4 cup warm water |
7g packet yeast |
1/4 cup milk |
2 tbsp sugar |
2 tbsp butter |
1/2 tsp salt |
1 egg, beaten |
2 1/4 cups flour |
***filling |
1 cup blanched almonds |
1/4 cup powdered sugar |
1 egg white |
1 tsp almond extract |
*** for the top |
egg white to glaze |
slivered almonds |
granulated sugar |
Directions:
1. In a large bowl, combine the water and yeast. Let stand 10 minutes or so until foamy.
2. Meanwhile, heat the milk in a small saucepan until bubbles just start to form around the edges. Remove from heat and stir in sugar, salt and butter. Set aside to cool to lukewarm.
3. Add milk mixture and egg to the yeast mixture. Mix in half the flour 'til smooth. Add the rest of the flour to make a dough, then turn out and knead for like 5-10 minutes.
4. Place the dough in a greased bowl, turning it round so the dough ball gets coated with the oil. Cover with plastic wrap and leave to rise in the fridge OVERNIGHT. (or if you want them RIGHT HERE AND NOW, just leave in a warmish spot for 1 - 1 1/2 hours, until doubled in bulk).
5. Its probably a good idea to make the filling the night before too, as it gives it time to firm-up, and its something extra that you dont have to do in the morning. To do this, just combine all the filling ingredients in the food processor and whiz until well combined. Transfer to a tupperware and keep in the fridge.
6. The next morning, punch down the dough (it will be cold and stiff, so this might be a bit tricky) and knead a bit.
7. Roll out to about 1/4 inch thick and cut into 8 squares/rectangles.
8. Take 1/8 of the filling mixture and roll into a saussage shape.
9. Place the filling towards the top half of your rectangle, on one of the long sides (not right at the edge though)
10. Fold up the bottom part of the pastry to cover over the filling, but the edges of the pastry shouldn't meet. Perss down to seal (you might want to use a little water)
11. Flip the claw over so the seam-side is down, and cut 4 slits to make 'fingers' in the empty side of the pastry (ie not the part that has the filling)
12. Curve the two shorter ends of your rectangle towards eachother, so the 'fingers' spread out. If my instrucrions are any good, it should look like a bear claw, yeah?
13. Place on a lined cookie sheet and repeat with remaing dough and filling.
14. Brush the Claws with eggwhite, and sprinkle with sugar and almonds. You can also do little almond claws on the fingers if you're feeling creative.
15. When you're all done, cover with plastic wrap and leave to rise about 30 minutes. Preheat the oven to 190C (thats 375F)
16. Bake the claws for 12-15 minutes, until golden.
17. Sure beats the pants of one of them pre-packaged long life ones, yeah?
18. **these do taste best on they day they are made, but if you have leftovers, keep them in a tupperware in the fridge, and bring them back to life by wrapping them in foil and heating in the oven (about 160C) for 10 minutes or so.
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