Pumpkin Bear Claws
Provided by: Woman's Day
total prep 411 calories/serving
- 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
- 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
- 1 large egg and 1 teaspoon water, beaten with a fork to mix
- 2 tablespoons milk
- 1 cup confectioners' sugar
- 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.