DOUGH:

1 pkg. active dry yeast
1/4 c. warm water
1/2 c. soft butter
1/3 c. fructose
3 egg yolks
3/4 c. milk, scalded, cooled
1/4 tsp. salt (sea)
1/4 tsp. ground cardamom (fresh)
3 c. unbleached white flour

CAROB STREUSEL FILLING:

1/2 c. fructose
1/4 c. unbleached flour
2 tbsp. soft butter
1 1/2 tsp. unsweetened carob
1/2 tsp. cinnamon

FRUCTOSE GLAZE:

1 c. fructose
1 tbsp. honey
Dash of salt
2 egg whites
1 tsp. vanilla
Pinch of baking soda

Sprinkle yeast in warm water and let stand until dissolved. Cream butter until light and add fructose. Beat in egg yolks. Then add yeast mixture, milk, salt and cardamom. Gradually mix in flour. Dough will be quite soft. Turn out on floured board and knead until soft. Return dough to bowl and butter the top lightly. Cover and let rise in warm place until doubled in bulk. Turn dough out on floured surface and knead lightly with floured rolling pin, roll half the dough out 8 inches wide, 27 inches long, and 1/4 inch thick.

Next, make Streusel Filling by mixing all of it until crumbly. Sprinkle half of the Streusel Filling evenly over the yeast dough, covering to within 1 inch of the edges. Roll up jellyroll fashion from a long side. Pinch edges to seal. Cut in 3 segments and shape into bear claws by slashing each piece twice. Place on greased cookie sheet. Repeat with other half of dough and streusel filling. Cover and let rise until doubled in bulk.

Bake in a 325 degree oven for 20 to 25 minutes or until richly brown. While still warm, spread top of each roll with fructose. Glaze by mixing ingredients together in a double boiler over boiling water for approximately 7 minutes until frosting stands in stiff peaks.