Bear Claws (recipe)

Scald milk, stir in sugar, salt, butter and cool to lukewarm. Combine water and yeast in a large bowl, stir until dissolved. 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, fold 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 slashes 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 tablespoons 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 cup walnuts, and 2 tablespoons sugar.