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Raspberry Jam Bearclaw Donut
Created by: Howcan Team
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm milk (110° to 115°)
- 1/4 cup sugar
- 1/4 cup butter, softened
- 1 teaspoon salt
- 1 egg
- 3 to 3-1/2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon almond extract
Instructions
- In a small bowl, dissolve 1 package of active dry yeast in 1/4 cup of warm water. Let it stand for 5 minutes.
- In a large bowl, combine 3/4 cup warm milk, 1/4 cup sugar, 1/4 cup softened butter, 1 teaspoon salt, and the yeast mixture.
- Beat in 1 egg and enough flour to form a soft dough (start with 3 cups of flour and add more if needed).
- Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Place the dough in a greased bowl, turning once to grease the top. Cover and let it rise in a warm place until doubled, about 1 hour.
- Punch the dough down. Turn it onto a lightly floured surface. Divide it into 12 portions and shape each into a 4-inch oval.
- Place 1 tablespoon of raspberry jam down the center of each oval. Fold the dough over the filling and pinch the edges to seal.
- Place the bearclaw donuts 2 inches apart on greased baking sheets. Cover and let them rise until doubled, about 30 minutes.
- Preheat the oven to 375°F. Bake the bearclaw donuts for 12-15 minutes or until golden brown.
- Cool on wire racks. In a small bowl, combine 1/2 cup sliced almonds, 1/2 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon almond extract. Drizzle over the warm bearclaw donuts. Enjoy!
The Bearclaw Donut filled with raspberry jam has a rich history dating back to the early 19th century. This delectable treat originated in Europe, where it was first crafted by skilled pastry chefs in Germany and Austria. The delicate balance of the fluffy, yet slightly crispy dough, paired with the sweet and tangy raspberry jam, quickly gained popularity across the continent. Today, the best versions of this delightful pastry can be found in artisanal bakeries and specialty donut shops, particularly in regions with a strong tradition of pastry-making such as Bavaria and Vienna. The key to a perfect Bearclaw Donut lies in the quality of the raspberry jam, which should be made from ripe, handpicked raspberries to achieve the ideal balance of sweetness and tartness. For those looking to recreate this delectable treat at home, consider experimenting with alternative methods such as using a homemade raspberry compote or adding a hint of almond extract to the dough for a unique twist. Whether enjoyed with a steaming cup of coffee or as a standalone indulgence, the Bearclaw Donut filled with raspberry jam is a timeless classic that continues to delight pastry enthusiasts around the world.
45 min
12
320 calories
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