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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from vegweb Ingredients:
sweet dough |
1/4 cup unsweetened almond milk |
1/4 cup sugar |
3/4 teaspoon salt |
2 1/2 teaspoons applesauce |
1/4 cup warm water (105-115 degrees) |
2 1/4 teaspoon active dry yeast |
1 tablespoon baking powder |
2 1/4 cups whole wheat pastry flour |
3 tablespoons applesauce |
filling |
2 apples, diced |
1/2 cup chopped walnuts |
3 tablespoons sugar |
1 teaspoon cinnamon |
2 tbsp lemon juice |
1 1/2 teaspoons cornstarch |
Directions:
1. Heat soymilk and stir in sugar, salt, and margarine or coconut oil. Cool to lukewarm. Pour warm water into large bowl and sprinkle on the yeast. Stir until dissolved. Add the lukewarm soymilk mixture, baking soda and half of the flour to the yeast mixture and beat until smooth. Stir in remaining flour to make a stiff dough. Knead the dough on a floured surface until smooth and elastic, about 8 mins. Put the dough in a greased bowl, turning to coat all sides. Cover and let rise in a warm place until doubled in size. Once double in size, punch down dough and roll out into a 9?x18? rectangle on a floured surface. Brush the rectangle with 1 tablespoon of the melted margarine.
2. Combine all the filling ingredients except nuts and set aside for 5-10 mins. to let the flavors meld. Once nice and juicy, heat in the microwave or stovetop until the liquid starts to boil and thicken. Sprinkle almonds over the dough, then spread the apple mixture on top of that. Fold outside third of dough over center. Fold again to make a 3-layer strip 18? long. Pinch ends to seal. Cut and divide the dough into 9 2?x3? sections. Make four 1/4 cuts in one side of each section.
3. On a greased baking sheet, take each piece and shape into bear claws. Do this by spreading the four cut sections in a kind of arc. Brush each bear claw with margarine and sprinkle with sugar and cinnamon. Let rise, uncovered, until doubled in size, about one hour. Bake at 400 degrees for 15 to 20 mins. or until golden. Enjoy! Smiley
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