Bear Claws! Elusive Recipe Found And Perfected. Just Like Your Local Bakery. Almond Pastry Delight

It has been a challenge to find a recipe for traditional Bear Claws. The ones you find at your local bakery, or even Panera. I finally found the foundation for a recipe, but have changed it enough that I included it below, with step-by-steps. These are easy to make and SO good. Just like the ones you crave. Even my afficionado in the house on Bear Claws approves. If I can do this, for the first time ever, you can too. 😊

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Here's the recipe I created:
INGREDIENTS:
DOUGH
1 cup butter, melted and room temperature
1 ½ tsp active dry yeast
1/4 cup warm water
1/4 cup granulated sugar
3 egg yolks (save 2 egg whites for filling, and 1 for topping)
1/2 tsp salt
5 oz evaporated milk
3 1/3 cup all-purpose flour
1 tsp vanilla

FILLING
1/2 cup butter (room temperature)
1 1/3 cup powdered sugar
2/3 cups all-purpose flour
8 ounces almond paste (may say 7 oz on container)
2 egg whites
1 tsp almond extract (optional, for true almond lovers)
3/4 cup finely chopped almonds
1 tbsp cinnamon & 1 tbsp granulated sugar mixed together

TOPPING
2 tbsp granulated sugar
1/4 tsp cinnamon
1/4 cup sliced almonds

GLAZE
1 cup (113g) confectioners’ sugar
1 tbsp (14g) unsalted butter, melted
1 tsp vanilla extract
Pinch of salt
1-2 tbsp (14g to 28g) of milk

INSTRUCTIONS:
Day 1
FOR THE DOUGH
1. Melt butter and set aside. Let cool to room temp.
2. Add yeast and water to a large bowl. Stir to combine.
3. Stir in sugar, egg yolks, salt, evaporated milk, vanilla and cooled butter.
4. Add flour, a little bit at a time, mixing as you go.
5. Cover in your bowl or move to plastic wrap, and let chill in the refrigerator for 24 hours.

FOR THE FILLING
1. Using your rolling pin, roll over and smash the sliced almonds until they are a fine consistency. It’s okay if there are a few larger pieces.
2. Using your mixer, combine butter, confectioners’ sugar, and almond extract. Beat until light and fluffy.
3. Add flour a little bit at a time, beating gently in between.
4. Add almond paste. Mix again until evenly distributed.
5. Beat in two egg whites. Keep texture light and fluffy.
6. Stir in finely chopped almonds.
7. Cover with plastic wrap in the bowl, or move to plastic wrap and form a rough rectangle. Chill in refrigerator for 24 hours.

Day 2
ASSEMBLE
1. Remove filling from refrigerator one hour before assembling.
2. Lightly flour a large work surface. Roll dough out to a 15” x 30” rectangle. Get it as close to this as possible.
3. Cut the rectangle lengthwise into 3 strips, 5” wide.
4. Divide the filling in 3 equal pieces. Roll each into a 30” rope. Lay each rope in the center of each rectangle dough piece. Flatten slightly.
5. Stir cinnamon and sugar together. Sprinkle over the filling.
6. Fold the long sides of each 30” rectangle with the filling inside, over the filling overlapping slightly. Pinch the seams together gently.
7. Using a sharp knife, cut each strip (5” x 30” rectangle) into 6 pieces. Each will be 5”x5”. Cut halfway across on one side of each piece making “claws” about 1/2“ apart. Place seam side down on a greased baking sheet or use parchment paper. Curve each bear claw slightly so it fans out.
8. Cover with plastic wrap and let rise at room temperature for an hour. At the end of the time, preheat your oven to 375 degrees.
9. Beat the remaining egg white, and brush over the bear claws.
10. Mix topping of sugar and cinnamon together and sprinkle on top of each bear claw. Then top with sliced almonds.
11. Bake for 13-15 minutes until lightly golden brown. Transfer to a wire rack to cool.
12. Make the glaze. Mix the confectioners’ sugar, pinch of salt, melted butter, vanilla extract and 1 tbsp milk. Add additional milk as needed until smooth and “drizzle-able,” but not too runny.
13. Drizzle or pipe the glaze over the cooled bear claws.
14. Store well wrapped at room temperature for several days or freeze unglazed for longer storage.

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