Sourdough Bear Claw Donut Recipe with Apple Filling

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With the super soft enriched sourdough donut dough to the sweet glaze, and fun shape, this sourdough bear claw donut recipe with apple filling does not disappoint.

sourdough bear claws on a plate and board

These sourdough donuts will make you a big fan of the bear claw donut. With the super soft enriched sourdough donut dough to the sweet glaze, and fun shape, this sourdough bear claw donut recipe with apple filling does not disappoint. The recipe includes the most decadent apple filling that is optional but SO good.

Frying donuts can be intimidating but after you do it once it is so much easier, so let’s dive into this recipe to make these decadent Sourdough Bear Claw Donuts with Apple Filling! Will you make the filling or just glaze and enjoy?

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inside texture of sourdough bear claw

Ingredients for Sourdough Bear Claw Donuts with Apple Filling

  • Sourdough Starter: Active sourdough starter is what you want for these sourdough bear claws. Make sure your starter is healthy and at peak when you use it.
  • Granulated Sugar: For sweetness and to help with the fermentation of the dough.
  • Whole Milk: The hydration of this dough is largely the whole milk. The fat content of the milk also helps make this dough so soft!
  • Bread Flour: I like using bread flour for this recipe. The higher protein content of bread flour helps make for better gluten development. A good quality all-purpose flour can be used as well.
  • Egg: Added for richness and softness for the dough. Room temperature is best.
  • Unsalted Butter: Butter is important in this enriched dough. It is added slowly, and the end result is so worth it.
  • Sea Salt: I love using sea salt and my favorite is baja gold.

Glaze Ingredients

  • Powdered Sugar: The best sugar to use for the glaze that these donuts are coated with.
  • Heavy Whipping Cream: Used to make the glaze the right consistency.
  • Whole Milk: I usually add more or less whole milk to make a glaze that is slightly thick but mostly runny.

Apple Filling Ingredients

  • Apple Chunks: I like to make the apple chunks about a ¼- ½”. I used honey crisp apples but really any apple should work.
  • Brown Sugar: The sauce is built off of the brown sugar and juice from the apple.
  • Cinnamon: Brings flavor and warmth to the filling.
  • Water: This helps everything incorporate well when you are starting to boil all the ingredients together.
  • Oil (for frying): The most common oils used for frying are canola, vegetable or peanut oil. I prefer canola oil. You want to make sure you are choosing an oil that has a high smoke point and all three that are listed do.
two bear claws with apple filling

Equipment for Sourdough Bear Claw Donuts with Apple Filling

Optional Baking Timeline for Sourdough Bear Claw Donuts:

Day 1:

  • 9PM – Feed your sourdough starter.

Next Day (Day 2):

  • 8-10AM – Mix up your sourdough enriched dough.
  • Ferment in the fridge for 8-10 hours.
  • 8PM – Roll and cut out the donuts.
  • Proof overnight – 12 hours.

Day 3:

  • 8 AM Fry and Glaze Donuts….ENJOY!
cut bear claw on plate

Other Sourdough Recipes to Try:

Frequently Asked Questions:

What actually is a bear claw donut?

A bear claw donut is a pastry that is rectangular in shape and resembles a bear’s claw. It is typically glazed and sometimes filled with Bavarian cream or fruit filling. Some people know bear claws as a flakier pastry with almond paste made with puff pastry.

Is a bear claw the same as an apple fritter?

No, bear claws are much different than apple fritters mostly in their shape. I have a sourdough apple fritter recipe you can check out here to see the differences.

Why is my bear claw donut dense?

The main reason for this is probably to short of a last proof. When working with sourdough and enriched doughs you want to push the last proof as long as you can. Make sure they are nicely puffy usually about 12 hours on a counter at 69 degrees.

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pin image of sourdough bear claw

Sourdough Bear Claw Donut Recipe with Apple Filling

Dough Ingredients:

  • 100g active sourdough starter
  • 100g granulated sugar
  • 175g whole milk
  • 400g bread flour
  • 1 egg, room temperature
  • ½ cup (120g) unsalted butter, room temperature
  • 8g sea salt

Ingredient for the Glaze:

  • 1 ½ cups (210g) powdered sugar
  • 70g heavy whipping cream
  • 40g whole milk (2% should work too)

Optional Apple Filling Ingredients:

  • 1 ½ cups apples (about 1 large), peeled, cored and diced
  • 1/3 cup brown sugar
  • 1 T all-purpose flour
  • 1 tsp cinnamon
  • 1/3 cup water

Instructions for Sourdough Bear Claws

The Dough

  • In a large mixing bowl or the bowl of a stand mixer, add the sourdough starter, sugar and whole milk. Mix by hand or with a Danish dough hook until you form a slurry.
  • Add the flour and egg and mix until just combined. Let rest 30 minutes.
  • After the 30 minute rest, add the salt. Start the mixer on the lowest setting and add 1 T of the butter at a time waiting until each is well incorporated before adding the next. Finish adding the butter and let knead for a total of 25 minutes.
  • NOTE: This dough will take a long time to knead. Depending on your mixer you will do a minimum of 20 minutes and maximum of 30 minutes. You want it at windowpane stage or at least close to it.
  • Once the dough is done kneading you will take it and transfer to a medium bowl and cover with plastic wrap. Set at room temperature on the counter for 1 hour.
  • After the hour, preform one round of stretch and folds* and cover the dough again, placing the dough in the fridge for around 10 hours.

Shaping the Donuts

  • After the 10 hours in the fridge remove your pastry dough from the fridge and place the dough on a very lightly floured work surface. Using a rolling pin roll out your dough into a rectangle until it is an even layer, about ¼” thick.
  • Next take and cut the dough into 12 equal rectangles. (see picture)
  • Once the donuts are cut out, working one at a time, fold the dough in half and cut ½”- ¾” wide deep cuts into the long side of the donut. Making 4 “claws”.
  • Transfer the donut to a parchment paper square and then to a baking sheet to proof. Repeat with the rest of the donuts working quickly to shape the donuts while the dough is still cold.
  • After all the donuts are shaped cover the donuts with the baking sheet cover (so easy) or lightly greased cling wrap. This is to keep the top of the dough from drying out.
  • Let the donuts sit overnight/ around 12 hours (in 69-degree room). You will need them to proof less or more depending on the temperature of the room.

Making the Glaze

  • In a medium high sided bowl mix the powdered sugar and cream together. Add the milk until you reach the right consistency for dipping the bear claws. Consistency should be a little thinner than corn syrup. Set aside until your donuts are fried.
  • Using the gram measurements makes this step so much easier to get the right consistency!

Making the Apple Filling

  • In a medium saucepan combine the prepared apple, flour, brown sugar, cinnamon, and water. Heat over low to medium heat until it reaches and boil. Simmer for 10-15 minutes until a sauce is formed and the apples are tender.
  • Set aside to cool.

Frying the Donuts

  • Once they are risen and puffy start heating your choice of frying oil in a thick bottom pan, like a Dutch oven. Use a frying or candy thermometer on the side of pan, measure the temperature. You want the temperature of the oil to stay around 350-375 degrees for the best results.
  • NOTE: you will have to keep an eye on the temperature of the oil as it can easily creep up to high or go too low as you add the donuts to the oil.
  • Once the oil has reached the proper temperature, start frying the donuts gently transferring them with the parchment paper squares 2 at a time to the oil. Use a tongs to remove the paper squares from the hot oil.
  • Fry the donuts for 2-3 minutes on each side until golden brown. Remove from the heat with a slotted spoon onto a paper towel lined plate.
  • Let sit on the plate for 3 minutes to cool slightly before dipping in the glaze. You want the donut slightly warm to get the best result with the donut. Dip on both sides and transfer to the cooling wire rack to finish cooling and let the glaze set.
  • Repeat with the remaining donuts.

Optional Filling the Donuts

  • If you made the apple filling, once the donut glaze is set, you can fill the donuts.
  • Take a knife and make a small but deep cut into the end of the bear claw (opposite the “fingers”).
  • Fill a pastry bag with a big piping tip with the apple mixture and fill each donut. Be sure to fill them as full as possible so don’t pull the tip out of the donut until it starts filling up in the center.

These are best the day of. Enjoy these bear claws for breakfast with a cup of coffee or as a snack.

NOTES:

  • Make sure to use the parchment paper squares to easily transfer the proofed dough into the hot oil. This prevents the soft dough from deflating.
  • *Performing a stretch and fold is simply pulling the dough up and over to the center of the dough on all four sides without tearing it. I flip the dough over after I stretch and fold.

Makes 12 Bear Claw Donuts

two bear claws with apple filling

Sourdough Bear Claw Donut Recipe with Apple Filling

With the super soft enriched sourdough donut dough to the sweet glaze, and fun shape, this sourdough bear claw donut recipe with apple filling does not disappoint.
By: Mariah Nienhuis
Serving Size: 12 donuts
Print Recipe Pin Recipe

Ingredients
  

Dough Ingredients:

  • 100 g active sourdough starter
  • 100 g granulated sugar
  • 175 g whole milk
  • 400 g bread flour
  • 1 egg room temperature
  • ½ cup unsalted butter room temperature
  • 8 g sea salt

Ingredient for the Glaze:

  • 1 ½ cups 210g powdered sugar
  • 70 g heavy whipping cream
  • 40 g whole milk 2% should work too

Optional Apple Filling Ingredients:

  • 1 ½ cups apples about 1 large, peeled, cored and diced
  • 1/3 cup brown sugar
  • 1 T all-purpose flour
  • 1 tsp cinnamon
  • 1/3 cup water

Instructions
 

Instructions for Sourdough Bear Claws

    The Dough:

    • In a large mixing bowl or the bowl of a stand mixer, add the sourdough starter, sugar and whole milk. Mix by hand or with a Danish dough hook until you form a slurry.
    • Add the flour and egg and mix until just combined. Let rest 30 minutes.
    • After the 30 minute rest, add the salt. Start the mixer on the lowest setting and add 1 T of the butter at a time waiting until each is well incorporated before adding the next. Finish adding the butter and let knead for a total of 25 minutes.
    • NOTE: This dough will take a long time to knead. Depending on your mixer you will do a minimum of 20 minutes and maximum of 30 minutes. You want it at windowpane stage or at least close to it.
    • Once the dough is done kneading you will take it and transfer to a medium bowl and cover with plastic wrap. Set at room temperature on the counter for 1 hour.
    • After the hour, preform one round of stretch and folds* and cover the dough again, placing the dough in the fridge for around 10 hours.
      donut dough ready for fridge

    Shaping the Donuts:

    • After the 10 hours in the fridge remove your pastry dough from the fridge and place the dough on a very lightly floured work surface. Using a rolling pin roll out your dough into a rectangle until it is an even layer, about ¼” thick.
      rolled out donut dough
    • Next take and cut the dough into 12 equal rectangles. (see picture)
      cut into rectangles to finish shaping
    • Once the donuts are cut out, working one at a time, fold the dough in half and cut ½”- ¾” deep cuts into the long side of the donut. Making 4 “claws”.
      bear claw folded in half
    • Transfer the donut to a parchment paper square and then to a baking sheet to proof. Repeat with the rest of the donuts working quickly to shape the donuts while the dough is still cold.
      shaped bear claw ready to proof
    • After all the donuts are shaped cover the donuts with the baking sheet cover (so easy) or lightly greased cling wrap. This is to keep the top of the dough from drying out.
    • Let the donuts sit overnight/ around 12 hours (in 69-degree room). You will need them to proof less or more depending on the temperature of the room.

    Making the Glaze:

    • In a medium high sided bowl mix the powdered sugar and cream together. Add the milk until you reach the right consistency for dipping the bear claws. Consistency should be a little thinner than corn syrup. Set aside until your donuts are fried.
    • Using the gram measurements makes this step so much easier to get the right consistency!

    Making the Apple Filling:

    • In a medium saucepan combine the prepared apple, flour, brown sugar, cinnamon, and water. Heat over low to medium heat until it reaches and boil. Simmer for 10-15 minutes until a sauce is formed and the apples are tender.
      apple filling ready to cook in pan
    • Set aside to cool.

    Frying the Donuts:

    • Once they are risen and puffy start heating your choice of frying oil in a thick bottom pan, like a Dutch oven. Use a frying or candy thermometer on the side of pan, measure the temperature. You want the temperature of the oil to stay around 350-375 degrees for the best results.
      raised donuts on baking sheet
    • NOTE: you will have to keep an eye on the temperature of the oil as it can easily creep up to high or go too low as you add the donuts to the oil.
    • Once the oil has reached the proper temperature, start frying the donuts gently transferring them with the parchment paper squares 2 at a time to the oil. Use a tongs to remove the paper squares from the hot oil.
    • Fry the donuts for 2-3 minutes on each side until golden brown. Remove from the heat with a slotted spoon onto a paper towel lined plate.
    • Let sit on the plate for 3 minutes to cool slightly before dipping in the glaze. You want the donut slightly warm to get the best result with the donut. Dip on both sides and transfer to the cooling wire rack to finish cooling and let the glaze set.
    • Repeat with the remaining donuts.

    Optional Filling the Donuts:

    • If you made the apple filling, once the donut glaze is set, you can fill the donuts.
    • Take a knife and make a small but deep cut into the end of the bear claw (opposite the “fingers”).
    • Fill a pastry bag with a big piping tip with the apple mixture and fill each donut. Be sure to fill them as full as possible so don’t pull the tip out of the donut until it starts filling up in the center.
    • These are best the day of. Enjoy these bear claws for breakfast with a cup of coffee or as a snack.

    Notes

    Make sure to use the parchment paper squares to easily transfer the proofed dough into the hot oil. This prevents the soft dough from deflating.
    *Performing a stretch and fold is simply pulling the dough up and over to the center of the dough on all four sides without tearing it. I flip the dough over after I stretch and fold.

    These quickly became a favorite and for good reason! Sourdough Bear Claw pastry has a super soft center and crispy glazed edges. You will want to eat the whole thing! Make sure to drop any comments, reviews or questions about the recipe in the comments section below! I would love to hear from you! You can also tag @thefarmchicken on IG.

    Thank you for stopping by!

    Happy Baking!

    Mariah Nienhuis | TheFarmChicken

    Surely goodness and mercy shall follow me all the days of my life: and I will dwell in the house of the LORD for ever.
    Psalms 23:6

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