Huffpost Taste

Pumpkin Bear Claws

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Pumpkin Bear Claws

Provided by:
total prep 411 calories/serving

Ingredients

  • DOUGH
  • 11/2 cups warm water (105 °F to 115 °F)
  • 2 packets active dry yeast (41/2 teaspoons)
  • 3/4 cup sugar
  • 11/2 sticks (3/4 cup) butter or margarine (not spread), melted
  • 2 large eggs
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 11/2 teaspoons salt
  • 1 cup canned solid-pack pumpkin
  • 8 cups all-purpose flour
  • FILLING
  • 1 cup raisins
  • 1 cup walnuts, chopped
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 stick (1/4 cup) butter or margarine, melted
  • Glaze:
  • 1 large egg and 1 teaspoon water, beaten with a fork to mix
  • FROSTING
  • 2 tablespoons milk
  • 1 cup confectioners' sugar

Directions

  • Grease 2 cookie sheets.
  • Dough: Put water into a large bowl. Stir in yeast and 1/2 teaspoon of the sugar. Let stand 10 minutes or until foamy. Add remaining sugar, the butter, eggs, cinnamon, nutmeg, salt, pumpkin and 3 cups of the flour. Beat with electric mixer on medium speed 3 minutes until well blended. With a wooden spoon, gradually stir in 41/2 cups flour, stirring until a soft dough forms, adding more flour, 1 tablespoon at a time, if dough is sticky.
  • Turn dough out onto a lightly floured surface and knead 10 minutes or until smooth and elastic.
  • Clean bowl. Lightly coat with oil or nonstick cooking spray. Place dough in bowl and turn to coat all sides. Cover bowl with plastic wrap. Let dough rise in a warm draft-free place about 2 hours until doubled.
  • Meanwhile mix raisins, walnuts, sugar and cinnamon for filling in a small bowl.
  • Punch down dough and divide in half. On a lightly floured surface, roll each half into a 20 x 10-inch rectangle. Brush both with melted butter, then sprinkle evenly with filling.
  • With a long side facing you, roll each up jelly-roll style. Cut each roll in half. Place 2 halves on each cookie sheet. Cut deep slits along 1 edge of each roll at 2-inch intervals. Bend rolls so slits open to resemble a bear's claw. Let rise in a warm place 30 minutes until doubled.
  • Meanwhile heat oven to 350°F. Brush Glaze on dough.
  • Bake 30 to 35 minutes until golden brown. Remove to wire racks to cool.
  • Frosting: Stir milk into confectioners' sugar. Drizzle on bear claws.