This article needs additional citations for
verification. (September 2012) |
Type | Pastry, doughnut or fritter |
---|---|
Place of origin | United States |
Main ingredients | Dough, almond paste |
Ingredients generally used | Raisins |
A bear claw is a sweet, yeast-raised pastry, a type of Danish, originating in the United States during the mid-1910s. [1] [2] [3] [4] In Denmark, a bear claw is referred to as a kam. [5] France also has an alternate version of that pastry: patte d'ours (meaning bear paw), created in 1982 in the Alps. The name bear claw as used for a pastry is first attested in March 1914 by the Geibel German Bakery, [1] located at 915 K Street in downtown Sacramento. [6] [7] The phrase is more common in Western American English, [8] and is included in the U.S. Regional Dialect Survey Results, Question #87, "Do you use the term 'bear claw' for a kind of pastry?" [9]
Most Danishes include the same basic ingredients such as eggs, yeast, flour, milk, sugar, and butter. [5] The bear claw is also made with "sweet dough" which is "bread dough with more shortening than usual". [10] One of the differences between most Danishes, besides taste, is seen in their shape. [5] A bear claw is usually filled with almond paste, [11] and sometimes raisins, and often shaped in a semicircle with slices along the curved edge, or rectangular with partial slices along one side. [12] As the dough rises, the sections separate, evoking the shape of a bear's toes, hence the name. [13] A bear claw may also be a yeast doughnut in a shape similar to that of the pastry. [13] Such doughnuts may have an apple pie-style filling, or other fillings such as butter pecan, dates, cream cheese, grape or cherry.
A bear claw can be made by hand or by machine. [14] Bear claw can be hand-made by using a bear claw cutter that was invented in 1950 by James Fennell. [15] A 1948 patent describes the process of assembling the bear claw as rolling out the dough, layering filling onto it, folding the dough over, cutting small incisions to create the claw-like look, and finally cutting the dough into separate pastries. [14] The pastry can be curved into a half-circle at this point, which causes the "toes" to separate. [16]
Similar to other pastries, the bear claw is typically high in carbohydrates and fats. Example nutrition information can be seen from a version produced by the restaurant chain Panera Bread. [17]
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cite book}}
: CS1 maint: multiple names: authors list (
link)
This article needs additional citations for
verification. (September 2012) |
Type | Pastry, doughnut or fritter |
---|---|
Place of origin | United States |
Main ingredients | Dough, almond paste |
Ingredients generally used | Raisins |
A bear claw is a sweet, yeast-raised pastry, a type of Danish, originating in the United States during the mid-1910s. [1] [2] [3] [4] In Denmark, a bear claw is referred to as a kam. [5] France also has an alternate version of that pastry: patte d'ours (meaning bear paw), created in 1982 in the Alps. The name bear claw as used for a pastry is first attested in March 1914 by the Geibel German Bakery, [1] located at 915 K Street in downtown Sacramento. [6] [7] The phrase is more common in Western American English, [8] and is included in the U.S. Regional Dialect Survey Results, Question #87, "Do you use the term 'bear claw' for a kind of pastry?" [9]
Most Danishes include the same basic ingredients such as eggs, yeast, flour, milk, sugar, and butter. [5] The bear claw is also made with "sweet dough" which is "bread dough with more shortening than usual". [10] One of the differences between most Danishes, besides taste, is seen in their shape. [5] A bear claw is usually filled with almond paste, [11] and sometimes raisins, and often shaped in a semicircle with slices along the curved edge, or rectangular with partial slices along one side. [12] As the dough rises, the sections separate, evoking the shape of a bear's toes, hence the name. [13] A bear claw may also be a yeast doughnut in a shape similar to that of the pastry. [13] Such doughnuts may have an apple pie-style filling, or other fillings such as butter pecan, dates, cream cheese, grape or cherry.
A bear claw can be made by hand or by machine. [14] Bear claw can be hand-made by using a bear claw cutter that was invented in 1950 by James Fennell. [15] A 1948 patent describes the process of assembling the bear claw as rolling out the dough, layering filling onto it, folding the dough over, cutting small incisions to create the claw-like look, and finally cutting the dough into separate pastries. [14] The pastry can be curved into a half-circle at this point, which causes the "toes" to separate. [16]
Similar to other pastries, the bear claw is typically high in carbohydrates and fats. Example nutrition information can be seen from a version produced by the restaurant chain Panera Bread. [17]
{{
cite book}}
: CS1 maint: multiple names: authors list (
link)