I made these Rilakkuma pull-apart bread buns over the weekend, and I’ve had some requests for the recipe. Finally have time to sit down and put this together.
I love this recipe for the bread buns as the bread remains unbelievably soft even on the 2nd day.
I baked this in an 8-inch chiffon pan.
Ingredients for pull-apart bread buns
- 280g bread flour
- 40g beaten egg (balance of egg to be reserved for egg wash)
- 5g instant yeast (approx 1 tsp)
- 140ml milk
- 35g sugar
- 30g salad oil
1. Put all ingredients, except milk, into the bread machine and start the “dough” function. Add the milk slowly until the dough just comes together. Stop adding the milk if the dough has formed before adding all the liquid, alternatively add more milk a little at a time if the dough appears to be still dry. Adding the liquid slowly ensures that the dough does not turn out too wet.
2. Once the “dough” function has ended, the bread should have been kneaded and proofed for the first round. Remove the dough from the bread machine and punch down on a lightly floured work surface. Portion out into 8 balls and proof a second time for about 20 minutes.
3. While waiting for the 2nd proofing, prepare the chiffon tin for baking. Lightly grease the chiffon tin and then dust with flour. This ensures easy removal of the bread after baking.
4. Shape each ball of dough into a bear’s face – pinch off two small balls of dough for the ears and shape the balance of dough into a round ball for the bear’s face.
5. Place the balls of dough into the prepared chiffon tin. There should be small gaps between the balls of dough at this stage, as the dough will rise further during the last round of proofing as well as when it is being baked. Proof for another 20 minutes or so, until the dough has almost doubled in size.
6. Pre-heat oven to 170 degree Celsius.
7. Brush egg wash over the dough and bake for about 18-20 minutes until lightly browned. Let cool for 10 minutes before removing from the baking tin.
I used melted chocolate to decorate Rilakkuma’s facial features.