Making chocolate teddy bear buns had been on my to-do list for some time. I wanted to look for a chocolate bread bun recipe that was really chocolate-y and not just using cocoa powder. And I finally found this recipe that used a combination of melted chocolate and cocoa powder to make the dough, as such these bread buns are really soft and yummy with the chocolate taste I was looking for.
I used my bread machine on “dough” mode to knead the dough, rather than knead by hand. This recipe was to make regular chocolate bread buns but I shaped mine into teddy bears.
Recipe from here
Ingredients for chocolate bread buns
- 250g bread flour
- 60g cake flour
- 48g castor sugar
- 7g instant yeast
- 5g salt
- 30g heavy cream
- 135g low fat milk
- 54g beaten egg
- 60g chocolate, melted over a double boiler/ bain marie
- 15g cocoa powder
- 30g butter
1. Mix the flours, sugar and yeast together.
2. Add the salt to the mixture, away from the yeast.
3. Add the cream, milk and egg.
4. Let the machine knead the dough together until combined, before adding the melted chocolate, cocoa powder and butter.
5. Let the machine knead the dough well and rise til doubled in size.
6. Punch down the dough and shape into balls to form the teddy bear’s head, with a larger ball of dough for the head and smaller balls for the ears.
7. Let rise for another 20 mins.
8. Preheat oven to 180 degrees, then lower to 170 degrees and bake for 5 mins. Cover the dough with foil to prevent the crust from hardening, and bake at 160 degrees for further 20 minutes or until a skewer inserted comes out clean.
9. I piped on the facial details with white and milk chocolate.
These buns are best eaten the same day. Super yummy!