Bear Paw Buns

Ingredients:

Puff pastries

• 1 packet (7 g) of active dry yeast
• 0.5 cup warm milk 2% (40 - 45°C)
• 2 tablespoons of sugar
• 3/4 tsp salt
• 1 egg, lightly beaten
• 1.5 tbsp. flour + 2 tbsp. l.

Oil mixture

• 2 tbsp flour, divided
• 3/4 cup cold butter, cut into 1 tbsp pieces

Filling

• 6 tbsp prepared filling of almonds, cinnamon or any filling of your choice
• 1 egg, lightly beaten

Glaze

• 3/4 cup powdered sugar
• 2 - 3 teaspoons of water

Preparation:

1. In a large bowl, dissolve the yeast in warm milk. Add sugar, salt, and egg. Mix well. Add all the flour and mix well.
2. Oil mixtureSprinkle 1 tablespoon of flour onto a work surface. Add the butter and sprinkle with 1 teaspoon of flour. Press down and roll out with a rolling pin. Scrape the butter off the rolling pin and continue rolling until it forms a smooth, lump-free mass. Knead the remaining flour into the butter, working quickly to keep the butter cold.
3. Place the butter on plastic wrap and form it into a small rectangle. Cover with another piece of plastic wrap and roll it out to a 22 x 15 cm rectangle.
4. Place the dough on a floured work surface and roll it out into a 35 x 25 cm rectangle, with the shorter side facing down. Unfold the butter and place it on top of the dough, leaving 2.5 cm from the bottom edge and 1 cm from the sides. Fold the top half of the dough over the butter and press the edges firmly.
5. Turn the dough a quarter turn to the right. Lightly dust with flour and roll it out into a 40x20 cm rectangle. Fold the bottom third of the rectangle up and the top third down toward the middle, like folding a letter, to form a rectangle approximately 14x20 cm (this is called one turn).
6. Rotate the dough a quarter turn to the right. Pressing gently, roll it out into a 40 x 20 cm rectangle. Fold it in again at the top and bottom, completing the second turn. Repeat the rotation, rolling, and folding process two more times, for a total of four turns. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
7. Roll the dough into a 30 cm square and cut it into three 30 x 10 cm strips. Spread 2 tablespoons of filling in the center of each strip, leaving 2.5 cm from the long edge. Then fold the dough over the filling along the long edge and press the edges together. Cut each strip into thirds. Using scissors, make 4 slits in each piece along the seam, leaving about 1 cm short of the fold.
8. Place the paws on a greased baking sheet, spacing them 2.5 cm apart. Curl the paws slightly inward, fanning them out to reveal the filling. Cover and place in a warm place for about 1 hour, until the dough has doubled in size.
9. Preheat the oven to 200°C (400°F). Brush the bear paws with egg wash. Bake for 10-14 minutes, or until puffed and golden brown. Then transfer the baking sheet to a wire rack. Combine the glaze ingredients and brush the warm buns with it. Let cool.