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1
FOR THE DOUGH: Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm.
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2
Measure warm water into large bowl and sprinkle on the yeast. Stir until dissolved. Stir in lukewarm milk mixture, eggs and half of the flour -- beat until smooth. Stir in remaining flour to make a stiff dough. Turn out on a floured board and knead 8 minutes or place in an electric mixer with a dough hook until smooth and elastic. Place in a greased bowl, turning to grease top of dough.
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3
Cover and let rise until doubled in bulk. Punch down and shape as desired.
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4
Divide dough in half. Roll out half of dough on floured board into a 9-by-18-inch rectangle. Brush with 1 tablespoon of the melted butter.
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5
Combine dates, raisins and lemon rind with 1/2 cup of the nuts and 3 tablespoons of the sugar. Sprinkle half of this filling over the dough.
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6
Fold outside third of dough over center; fold again to make a 3-layer strip 18 inches long. Pinch ends to seal.
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7
Cut and divide into 9 2-inch sections. Make four 1/4-inch cuts in one side of each section. Place on greased baking sheets and shape into bear claws by separating the four cut sections.
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8
Repeat with remaining dough and filling.
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9
Combine egg yolk and water. Brush rolls and sprinkle with 1/4 cup nuts and remaining sugar.
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10
Let rise, uncovered, until doubled in bulk, about one hour. Bake at 400 degrees for 10 to 15 minutes or until golden.
