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” 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.