I baked these teddy bear cocoa pull-apart bread buns this morning, and thought I would share this recipe since I had received several requests for this recipe after sharing on Instagram.
It follows my basic bread bun recipe, with the addition of some cocoa powder and some additional sugar to sweeten it a little. I used a bread machine for the kneading and first proofing.
- 260grams bread flour
- 3 tbsp sugar
- 35g beaten egg
- 2 tsp instant yeast
- 150g milk or water
- 2 tbsp cocoa powder
- 1 tbsp salad oil
- Set the bread machine to “dough” mode, and add in all ingredients except the milk. Add in the milk slowly until the dough just comes together. Let the machine knead the dough and proof for the first round.
- Dust some flour on the work surface, and punch down the dough. Divide into 9 equal portions and let proof for another 2o minutes.
- Prepare a square baking tin with removable base. Grease the baking tin before sieving flour over it. This stops the bread from sticking to the tin and makes the bread easier to remove after baking. Preheat the oven to 170 degree Celsius.
- Shape the dough into round balls, with 2 tiny balls for the ears. Place into the prepared baking tin and let proof for another 40 minutes or until double in size.
- Bake for 17 minutes.
- Let cool for 5 minutes before removing the bread from the tin. Place on a baking rack and let cool completely before decorating.
- I piped melted chocolate for the bears’ features.