Teddy Bear Stuffed Buns
Buns: 160 g warm milk, 1 tbsp active dry yeast, 110 g sugar, 25 g cocoa powder, 2 eggs, 380 g flour, 40 g soft butter. Filling ideas: jam, white chocolate spread, chocolate hazelnut spread, cream cheese filling.
Ingredients
Directions
- 1
Combine water, yeast and 20 g of sugar. Let foam up for a few minutes.
- 2
Combine the yeast mixture, flour, rest of the sugar, cocoa powder, eggs and soft butter.
- 3
Knead for 10-15 minutes.
- 4
Let rise for 1-2 hours until triples in size.
- 5
Cut into equal portions. I portioned mine into 12, 10 for buns and 2 for the ears.
- 6
Form into ball and roll out into round.
- 7
Place a tbsp or two of filling in center and pinch to close up the ball.
- 8
Flatten slightly and roll out some of the reserved dough for the ears, placing two small rounds on the top of the head round.
- 9
Let rise for 30 mins.
- 10
Brush with an egg wash.
- 11
Bake for 18- 25 minutes at 325 F.
