bear claw doughnut recipe

Written ByJenny Smyth Posted on
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The Best bear claw doughnut recipe

I have been making bear claw doughnuts for my family for years, and they are always a hit. The recipe originated in the United States in the early 20th century, and it’s believed to have been inspired by European pastries.

The doughnut is made with a sweet, flaky dough that’s rolled up and filled with a rich, buttery filling. When you take a bite, the pastry shatters in your mouth, releasing the creamy filling.

It’s a truly delightful experience. My kids love helping me make the doughnuts, and they’re always excited to see the finished product.

We like to serve them as a special treat on weekends or during holidays. The best part is that bear claw doughnuts are surprisingly easy to make at home, even for a beginner like me.

I’ve found that using high-quality ingredients makes all the difference in the flavor and texture of the doughnuts. I use a combination of all-purpose flour, granulated sugar, and unsalted butter to create the perfect balance of sweet and savory flavors.

My family loves these doughnuts so much that we’ve even started making them for our friends and neighbors. They’re perfect for any occasion, whether it’s a birthday party, a holiday gathering, or just a Tuesday afternoon.

Bear Claw Doughnuts

4.9 from 1893 votes

Fluffy yeast-raised doughnuts shaped like bear claws, filled with a sweet almond paste, and topped with a crunchy almond glaze. These homemade pastries are perfect for a special breakfast or brunch treat.

Prep Time2 hours 30 mins
Cook Time15 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 teaspoon salt
1/2 cup whole milk, warmed to 110°F
1/4 cup water, warmed to 110°F
2 large eggs, at room temperature
1/4 cup unsalted butter, softened

For the Almond Filling

1 cup almond paste
1/4 cup granulated sugar
2 tablespoons unsalted butter, softened
1 large egg white
1/2 teaspoon almond extract

For the Glaze

1 1/2 cups powdered sugar
3 tablespoons whole milk
1/2 teaspoon almond extract
1/2 cup sliced almonds, for topping

For Frying

Vegetable oil, for deep frying

👨‍🍳Directions

1In a small bowl, combine the warmed milk and water with the yeast and 1 tablespoon of sugar.
2Let stand for 5 to 10 minutes until foamy, indicating the yeast is active.
3In a large mixing bowl or stand mixer bowl, whisk together the flour, remaining sugar, and salt.
4Add the yeast mixture, eggs, and softened butter to the dry ingredients.
5Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 5 to 7 minutes until the dough is smooth and elastic.
6If kneading by hand, turn the dough onto a floured surface and knead for 8 to 10 minutes.
7Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
8While the dough rises, make the filling by beating the almond paste, sugar, butter, egg white, and almond extract in a small bowl until smooth and creamy.
9Punch down the risen dough and turn it onto a lightly floured surface.
10Roll the dough into a 12×10 inch rectangle about 1/4 inch thick.
11Using a sharp knife or pastry cutter, cut the dough into 12 rectangles, each about 4×3 inches.
12Place about 1 tablespoon of the almond filling in the center of each rectangle.
13Fold the dough over the filling to form a rectangle, pressing the edges to seal.
14Using a sharp knife, make 3 to 4 slits on the sealed edge to resemble bear claws, cutting about halfway through the dough.
15Place the shaped bear claws on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rise for 30 to 45 minutes until puffy.
16Meanwhile, heat 2 to 3 inches of vegetable oil in a deep fryer or heavy pot to 350°F.
17Fry the bear claws in batches, 2 to 3 at a time, for 2 to 3 minutes per side until golden brown.
18Use a slotted spoon to turn them gently.
19Transfer to a wire rack set over paper towels to drain excess oil.
20Let cool for 5 minutes.
21In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
22Brush the glaze over the warm bear claws, then immediately sprinkle with sliced almonds.
23Let the glaze set for 10 minutes before serving.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Rolling pin
Sharp knife or pastry cutter
Baking sheet
Parchment paper
Deep fryer or large heavy pot
Slotted spoon
Wire rack
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 220mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 7g

📝Notes

For best results, ensure the oil temperature stays at 350°F. If the oil is too hot, the doughnuts will brown too quickly and remain raw inside. The dough can be made the night before and refrigerated after the first rise; let it come to room temperature before shaping.

Watch Video Of How Bear Claw Doughnuts Works

Bear claw doughnut recipe is always a good idea for any occasion because it’s easy to make at home and can be customized to suit your taste preferences.

My family loves them because they’re deliciously sweet and savory at the same time.

To store bear claw doughnuts properly after baking, let them cool completely on a wire rack before placing them in an airtight container at room temperature for up to three days or freeze them for up to three months.

❓ Frequently Asked Questions About Bear Claw Doughnuts

Q: What is the difference between bear claw doughnuts and other types of doughnuts?

The main difference between bear claw doughnuts and other types of doughnuts is the way they are filled. Bear claw doughnuts have a deep, crescent-shaped filling that’s made with butter, sugar, and eggs. This creates a rich, creamy filling that’s unlike anything else in the world of doughnuts.

Q: Can I use store-bought pastry dough instead of making my own?

While it’s possible to use store-bought pastry dough, I highly recommend making your own from scratch. The flavor and texture of homemade pastry is far superior to anything you can buy pre-made.

Q: How do I keep my bear claw doughnuts fresh for longer?

To keep your bear claw doughnuts fresh for longer, be sure to store them in an airtight container at room temperature. You can also freeze them for up to three months by wrapping them tightly in plastic wrap or aluminum foil.

Q: Can I make bear claw doughnuts without using eggs?

While eggs are an essential ingredient in traditional bear claw doughnut recipes, you can substitute them with flaxseed or chia seeds if you’re looking for an egg-free option.

Q: Are bear claw doughnuts suitable for people with gluten intolerance?

No, traditional bear claw doughnut recipes contain gluten due to the use of wheat flour. However, you can easily make gluten-free versions by substituting wheat flour with almond flour or coconut flour.

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