Mrs. J. B. Robertson 4 tablespoons Sugar
8 ounces Maraschino cherries
2 tablespoons Butter or margarine — melted
3/4 cup Pitted dates — chopped
1 Egg yolk
3/4 cup Dark raisins
2 tablespoons Water
1 tsp Grated lemon peel
1/3 c Walnuts — chopped
1/2 c Walnuts — chopped
—–SWEET RICH DOUGH—– 3/4 c Milk
1/2 c Warm water
1/2 c Sugar
2 pkg Dry yeast
2 tsp Salt
1 Egg
1/2 c Butter or margarine
4 c Flour — unsifted
Scald milk, stir in sugar, salt, butter and cool to lukewarm. Combine water and yeast in a large bowl, stir until dossolved. 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 9×18″ rectangle. Brush with half the melted butter. sprinkle half the cherry mixture over dough, pat lightly. Starting with an 18″ edge, folk 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 slases 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 T 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 c walnuts, and 2 T sugar.
Source: Prize Winning Recipes from The State Fair of Texas, 1976.