Carlson's Bear Claw Recipe

Activate the Yeast

In a small bowl, combine warm milk (about 110°F) and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour and salt.

Combine Ingredients

Make a well in the center of the flour mixture. Add the frothy yeast mixture, melted unsalted butter (cooled slightly), and eggs. Mix until a soft dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour or until doubled in size.

Prepare the Filling

In a medium bowl, mix together the brown sugar, ground cinnamon, chopped nuts, and raisins (or dried cranberries). Set aside.

Roll Out the Dough

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle, about 16x24 inches.

Add the Filling

Spread the filling mixture evenly over the rolled-out dough, leaving a small border around the edges.

Form the Bear Claw

Starting from one long edge, roll the dough tightly into a log. Pinch the seams to seal, and then shape the log into a crescent, placing it on a lined baking sheet.

Cut the Claw

Using kitchen shears or a sharp knife, make cuts along the top of the crescent to create the 'claw' look. Gently pull the cut sections outward to create a more dramatic appearance.

Second Rise

Cover the shaped dough and let it rise again for about 30 minutes.

Preheat Oven

Preheat your oven to 350°F (175°C).

Bake the Bear Claw

Bake the bear claw in the preheated oven for 25-30 minutes, or until golden brown. Remove from the oven and let cool on a wire rack.

Prepare the Glaze

In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Glaze the Bear Claw

Drizzle the glaze over the cooled bear claw before serving.