Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–cafĂ© quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.

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Bear Claws




Bear Claws
Panera Bread Copycat Recipe

Makes 18

1-1/2 cups cold butter, cut into 1/2-inch pieces
5 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1-1/4 cups half-and-half cream
1/4 cup sugar
1/4 teaspoon salt
2 eggs
1 egg white
3/4 cup confectioners' sugar
1/2 cup almond paste, cubed
1 tablespoon water
Coarse or granulated sugar
Sliced almonds


In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour.
In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened.

Place dough onto a well floured surface; roll into a 21-in. x 12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a 21-in. x 12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm.

For filling, in a small bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12-in. x 4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.

Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.

Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.
sweet rolls

1 comment:

  1. I followed the Instructions as given and they turned out looking great. But the taste was not what I expected. It was as if they were missing something. I thought about it and decided to try something on the next batch. When I was preparing the dough, I added 1 tsp of Vanilla extract and 1 tsp of Almond extract to the cream. By the time I had finished rolling the dough and folding the three times the texture of the dough was the same but you could tell the difference in the smell of the dough. When I had the filling ready, before folding I sprinkled the filling with a mixture of Granulated Sugar and Cinnamon, then folded. Also when I brushed the tops with the egg I first sprinkled the same Granulated Sugar and Cinnamon mixture on top but not as heavy and then added the sliced almonds pressing lightly and then covered and let rise for an hour, carefully removing the dish towel to keep from pulling off the almonds. This batch had a better taste and the baked filling was better and tasted better. After baking and cooling you could smell the vanilla/almond odor and the taste was greatly improved. I used a mix of 2 Tbsp Sugar to 1/4 tsp of Cinnamon for sprinkling and did not go overboard with it. but each to their own tastes.

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