Choco Bear Buns

Are you ready to bring awe to everyone who tries this beautiful Bear Buns?

Follow my recipe and find out how!

Ingredients

For the Tangzhong

200gr Water

40gr Flour

For the dough :

600gr bread flour

120gr sugar

6gr salt

8gr instant yeast

260ml warm milk (almost boiled and cooled for a fluffier result)

1 large egg

1 tsp vanilla extract/paste

Room Temperature Tangzhong

70gr butter room temperature

Egg Wash:

1 egg yolk

15gr milk (or water)

15gr agave syrup (optional)

For the filling:

Frozen TBS of your favourite chocolate spread (like Nutella) (you can pipe the spread inside after baking but carefully to not break the ears of the bears)

Method

Make the tangzhong paste by cooking the water and flour on the stove, stirring constantly until it thickens.

Cover with plastic wrap and freeze for 30mins to bring to room temperature.

Combine the dry ingredients, the bread flour, sugar, salt and instant yeast.

Add the wet ingredients to the dry ingredients (warm milk, egg, vanilla extract/paste and tangzhong)

Using the dough hook on your mixer, on low-medium speed, knead for 2 minutes until you have some sort of a dough.

Add the butter and continue mixing for 10 minutes on medium-high speed for the gluten to develop.

After that, transfer the dough to an oiled surface and knead it to the shape of a ball. Transfer it to an oiled bowl making sure that every side of it gets oiled, cover with plastic wrap and let it proof in a warm environment for 1-2 hours.

After it has doubled in size, punch it to degas, transfer it again to an oiled surface, lightly flor the dough and divide it to 70-85gr pieces. Shape them like a ball and flatten them with your palm or a rolling pin. Remove the frozen chocolate spread from the freezer and add 1 tablespoon inside each flattened dough.

Seal them well, shaping into balls (if you chose to pipe your spread in after baking, shape the dough pieces into balls without flattening)

Transfer to a baking dish lined with parchment paper.

Make and add the ears with 2 smaller dough balls

Cover again with plastic wrap and let them proof for 40 minutes.

Meanwhile preheat your oven at 200°C for at least 20 minutes.

When your buns have proofed, egg wash them and bake for 20-25 minutes (!Every oven is different and baking time may vary)

After they are baked wash with water-diluted honey.

Soften mascarpone cheese by beating it in your mixer

Pipe it in the center of the bun creating the bears' snout

Add small circular chocolate pieces to create the eyes and the nose on the snout.

Enjoy your beautiful and tasty Bears!

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