Bear Claws – Rancho Irias

• Melt butter, let cool to 100*F.
• In a bowl, dissolve yeast in warm water.
• Separate eggs, reserving two whites in a bowl, remaining white in another bowl.
• Stir yoks into yeast, along with 1/4 C sugar, salt, milk and cooled butter.
• Place 3 1/3 C flour in a large bowl, pour in yeast mixture, beat well.
• Cover and refrigerate for 1-3 days.

Prepare the filling as follows

• In a bowl, smoothly blend 1/2 C softened butter with 1 1/3 C powdered sugar.
• Add 2/3 C all-purpose flour and 1 can of almond paste.
• Stir until crumbly and evenly mixed; then beat in 1 tsp grated lemon peel and 2 of the reserved egg whites.
• Stir in 3/4 C finely chopped almonds.
• Cover and refrigerate until firm (several hours or up to 3 days).

After allotted refrigeration time:

• Take out the dough, punch it down, and "knead briefly on a well-floured board to release air".
• In practice, the dough may be very, very hard so you might want to throw it into a "Bertha-style" kneading machine for a minute or so.
• Roll dough into a giant rectangle, 13 1/2 by 27 inches. Cut lengthwise into three strips.
• Divide the filling into three portions. On a floured board, roll each portion into a 27-inch rope.
• Lay an almond rope in the center of each dough strip, then flatten rope slightly with your fingers.
• Flod long sides of each strip over filling (wrap filling in the dough strips). Cut each filled strip in six pieces, each 4 1/2 inches long.
• Arrange, seam side down, on three greased 12 x 15 inch baking sheets.
• Using a floured sharp knife, make a row of cuts 3/4 inch apart halfway across each piece, then curve each bear claw so cut pieces fan out.
• Lightly beat remaining egg white and brush over bear clawes. Top with sliced almonds and sprinkled lightly with some sugar.
• Let rise, uncovered, in a warm place till puffy (about 20 minutes). Meanwhile, preheat oven to 375* F oven.
• Bake for 15 minutes or until golden brown. Be cautious not to overdo it -- when done, the almond filling will still be soft until the claws cool. Cool on racks. Makes about 18.