Bear Claws

Mrs. J. B. Robertson 4 tablespoons Sugar

8 ounces Maraschino cherries

2 tablespoons Butter or margarine -- melted

3/4 cup Pitted dates -- chopped

1 Egg yolk

3/4 cup Dark raisins

2 tablespoons Water

1 tsp Grated lemon peel

1/3 c Walnuts -- chopped

1/2 c Walnuts -- chopped

-----SWEET RICH DOUGH----- 3/4 c Milk

1/2 c Warm water

1/2 c Sugar

2 pkg Dry yeast

2 tsp Salt

1 Egg

1/2 c Butter or margarine

4 c Flour -- unsifted

Scald milk, stir in sugar, salt, butter and cool to lukewarm. Combine water and yeast in a large bowl, stir until dossolved. Beat in milk mixture and egg. Add half the flour, beat until smooth. Stir in remaining flour to make a stiff batter. Add more flour if necessary. Cover tightly and refrigerate dough at least 2 hours. It may be refrigerated up to 3 days. Divide dough in half. On a lightly floured roll out one half to a 9x18" rectangle. Brush with half the melted butter. sprinkle half the cherry mixture over dough, pat lightly. Starting with an 18" edge, folk 1/3 of dough to center. Then fold over remaining 1/3 of dough to make a 3-layer strip. Pinch to seal edges. cut each strip into 8 sections. Make 4 slases through a cut edge of each section. Place on a greased baking sheet, and shape into bear claws by separating the slashes. Repeat using remaining dough and cherry mixture. Blend yolk and water, brush onto rolls. Sprinkle with remaining 1/3 cup nuts and 2 T sugar. Let rise about 10 minutes, and bake until golden brown. CHERRY MIXTURE: Make this recipe while the Sweet Rich Dough is rising. Drain and chop cherries, drain again on paper towels. Combine chopped cherries, dates, raisins, lemon peel, the 1/2 c walnuts, and 2 T sugar.

Source: Prize Winning Recipes from The State Fair of Texas, 1976.