Comfort Me with Offal

Bear claws get their name from their resemblance to a bear’s foot with its toes fanned out. A sprinkle of sugar makes the exterior crisp and sweet, in contrast to to the buttery, flaky, and sweetly cinnamon interior.

CINNAMON FILLING:

1/4 cup granulated sugar

1/4 cup packed dark brown sugar

1 tablespoon cinnamon

1/8 teaspoon salt

2 tablespoons unsalted butter, softened

DOUGH:

Flour for dusting

1 recipe Danish Pastry Dough, chilled

EGG WASH:

1 large egg yolk mixed with 1 teaspoon water

1. Line two baking sheets with parchment paper.

2. For the filling, mix all the ingredients together in a bowl until smooth.

3. Transfer the dough to a floured surface and cut in half. Rewrap the other half and return to the refrigerator. Roll out the dough to an 8 by 16-inch rectangle. The dough should feel cold, firm, and smooth all over, but not at all sticky. With a paring knife or pizza wheel, cut the dough into eight 4-inch squares. Place 2 teaspoons of cinnamon filling in the center of each square. Brush one side of each square with egg wash, then fold the opposite side over the filling, pressing the edges together to seal. Make three cuts on the folded side, almost but not quite to the seam side. Place the bear claws 2 inches apart on a prepared baking sheet. Gently spread the “toes” slightly. Repeat the process with the remaining dough. Cover lightly with tea towels and let rest at room temperature until slightly risen, about 2 hours.

4. Preheat the oven to 400°F. Brush the bear claws with egg wash. Bake for 10 to 12 minutes or until the rolls have puffed up and turned golden brown.

Kerry Saretzky, creator of the food blog French Revolution Food, married her French heritage with her American upbringing with this recipe idea, which I have adapted here. For the best flavor, cut a dark chocolate bar into pieces or use espresso chocolate chunks from Barry Callebaut.

PAN SAUCE:

Cooking spray

DOUGH:

Flour for dusting

1 recipe Danish Pastry Dough, chilled

EGG WASH:

1 large egg yolk mixed with 1 teaspoon water

Filling:

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1 tablespoon cinnamon

1/2 cup small dark chocolate pieces or chocolate espresso chunks

Cinnamon–Crème Fraîche Icing:

2 tablespoons sour cream

2 tablespoons half-and-half

1 cup confectioners’ sugar

1/4 teaspoon cinnamon

2. Transfer the dough to a floured surface and cut in half. Rewrap the other half and return to the refrigerator. Roll out the dough to an 8 by 12-inch rectangle. The dough should feel cold, firm, and smooth all over, but not at all sticky. Brush half the egg wash over the dough.

3. For the filling, combine the sugars and cinnamon in a small bowl. Sprinkle the dough with half the cinnamon sugar and half the chocolate pieces. Starting with a long side, roll up the dough into a tight 12-inch cylinder. Cut the cylinder into 8 slices. Place each slice in a muffin cup. Repeat the process with the remaining dough and filling. Cover lightly with tea towels and let rest at room temperature until slightly risen, about 2 hours.

4. Preheat the oven to 400°F. Bake for 10 to 12 minutes or until the rolls have puffed up and turned golden brown. Let cool for 10 minutes.

5. For the icing, whisk all the ingredients together in a medium bowl. Drizzle over the cooled rolls.

Known as korvapuusti or “slapped ears,” these Finnish rolls are similar to Swedish Cinnamon Rolls in flavor. To get their unique shape, however, you cut the dough cylinder into triangles instead of slices. More buttery, crisp, and spicy than sweet and gooey, these are delicious with freshly brewed coffee.

DOUGH:

Flour for dusting

1 recipe Danish Pastry Dough

Filling:

2/3 cup granulated sugar

2 tablespoons cinnamon

2 teaspoons green cardamom

1/8 teaspoon salt

4 tablespoons unsalted butter, melted

EGG WASH:

2 large egg yolks mixed with 2 teaspoons water

TOPPING:

1/2 cup pearl sugar or crushed sugar cubes

1. Line a baking sheet with parchment paper.

2. Transfer the dough to a floured surface and cut in half. Rewrap the other half and return to the refrigerator. Roll out the dough to an 8 by 14-inch rectangle. The dough should feel cold, firm, and smooth all over, but not at all sticky.

3. For the filling, combine the sugar, cinnamon, cardamon, and salt in a bowl. Brush half the melted butter over the dough and sprinkle with half the cinnamon sugar. Starting with a long side, roll up the dough into a tight 14-inch cylinder. Cut the cylinder into 7 triangles that are 2 inches wide at the top and 1 inch wide at the bottom. Place each roll in the prepared pan, smooth side up, about 2 inches apart. Repeat with the remaining dough and filling. Cover lightly with tea towels and let rest at room temperature until slightly risen, about 2 hours.

4. Preheat the oven to 400°F. Using the handle of a wooden spoon or the heel of your hand, squash each roll so the spiral interior comes out on each end. Brush the rolls with the egg wash and top with pearl sugar.

5. Bake for 10 to 12 minutes or until the rolls have puffed up and turned golden brown.

These cinnamon rolls, or “Franz’s rolls,” are a breakfast specialty from Hamburg, Germany. They combine the buttery flakiness of a croissant with the sweet spiciness of a cinnamon roll.

DOUGH:

Flour for dusting

1 recipe Danish Pastry Dough, chilled

Filling:

2/3 cup granulated sugar

2 tablespoons cinnamon

1/8 teaspoon salt

4 tablespoons unsalted butter, melted

EGG WASH:

2 large egg yolks mixed with 2 teaspoons water

1. Line two baking sheets with parchment paper.

3. For the filling, combine the sugar, cinnamon, and salt in a bowl. Brush half the melted butter over the dough and sprinkle with half the sugar and cinnamon mixture. Starting with the long side, roll up the dough into a tight 14-inch cylinder. Cut the cylinder into 7 slices. Place each roll in a prepared pan, spiral side up, about 2 inches apart. Repeat with the remaining dough and filling. Cover lightly with tea towels and let rest at room temperature until slightly risen, about 2 hours.

5. Bake for 10 to 12 minutes or until the rolls have puffed up and turned golden brown.