Classic American Almond Bear Claws

Place the cold unsalted butter for the butter block (170g) between two sheets of parchment paper and beat firmly with a rolling pin to flatten it into a flexible 15 by 15 cm (6 by 6 inch) square. Chill in the refrigerator for 15 minutes until pliable but firm.

Combine bread flour, instant yeast, granulated sugar, and fine sea salt in the bowl of a stand mixer fitted with the dough hook, and whisk briefly to distribute the dry ingredients evenly.

Pour the warmed whole milk, the whole egg, and softened unsalted butter (30g) into the dry mixture; knead on low speed for 6 to 8 minutes until a smooth, slightly tacky dough forms that clears the bowl sides.

Turn the dough onto a work surface, pat it into an even 15 by 15 cm square disk, wrap tightly in plastic wrap, and chill in the refrigerator for 45 minutes to relax the gluten.

Dust the counter lightly with bread flour, roll the chilled dough with a rolling pin into a 22 by 22 cm square, set the chilled butter block diagonally on top like a diamond, and fold each corner of dough tightly over the butter toward the center like an envelope.

Gently tap the envelope lengthwise with the rolling pin, roll it out into a uniform 20 by 45 cm rectangle, fold the bottom third up and the top third down like a business letter, wrap securely in plastic wrap, and chill in the refrigerator for 30 minutes.

Rotate the chilled dough 90 degrees, roll it once more into a 20 by 45 cm rectangle, fold it into thirds like a business letter to complete the second turn, wrap in plastic wrap, and refrigerate for 45 minutes.

Combine coarsely grated almond paste, softened butter (40g), powdered sugar, egg white, pure almond extract, and fine sea salt in a medium mixing bowl, and mash thoroughly with a fork until a smooth, spreadable paste forms.

Roll the chilled dough on a lightly floured surface with a rolling pin into a rectangle measuring 30 by 40 cm and roughly 5 mm thick, using a bench scraper to square off the corners.

Cut the dough sheet lengthwise into two equal 15 by 40 cm strips using a pizza wheel, then spoon or pipe half of the almond filling in an even log down the center of each strip.

Fold one long edge of dough over the filling to meet the opposite long edge on each strip, pressing the seam firmly to seal the almond paste inside and form two long filled ropes.

Cut each rope into 4 equal portions using a bench scraper to create 8 pastries; then, using a chef's knife, make 4 parallel cuts along the sealed edge of each pastry slicing halfway up into the dough, and fan the strips outward to separate the claws.

Divide the shaped pastries between two parchment-lined baking sheets, spacing them 8 cm apart, cover loosely with plastic wrap, and allow them to proof at comfortable room temperature (21°C to 24°C / 70°F to 75°F) for 45 minutes.

Preheat the oven to 190°C (375°F) with oven racks placed in the upper-middle and lower-middle positions.

Whisk the egg yolk and whole milk together in a small mixing bowl using a fork, gently brush the wash over the tops and claws of each pastry with a pastry brush, and scatter sliced almonds and optional turbinado sugar over the surface.

Bake the bear claws at 190°C (375°F) for 18 to 22 minutes, switching and rotating the baking sheets halfway through the baking time, until the crust turns deeply golden brown and crisp throughout.

Transfer the baked pastries from the hot baking sheets to a wire cooling rack and cool for 15 minutes before serving.