I spotted these adorable Teddy Bear Bread Buns a while ago now and given my teddy bear baked goods obsession it was simply a matter of time before I made them.
I was actually really pleased with how they came out, although they certainly don't hold a candle to the originals, I obviously need a little practise.
I adapted the original recipe to suit the quick yeast I had in my cupboard and my lack of Japanese flour. I have a feeling the Haruyutaka Flour used in the original recipe is responsible for that glorious smooth finish on the baked rolls but I can't be sure, it may just be masterful bread making.
The bears did take the best part of a day to make and the recipe and construction is a little tricky in places but when I saw those cute little faces it was all worth it.
The soft, white bread rolls were really lovely too, they tasted great and had a beautiful texture.
Teddy Bear Bread Rolls
200g Strong White Bread Flour
10g Caster Sugar
1/2 tsp quick yeast
10g Butter, melted and cooled to room temperature
Sift the flour.
Heat the milk in a small saucepan until it is just about to reach the boil. Remove from the heat and set aside to cool.
Mix together the bread flour, sugar, salt and quick yeast in a large bowl.
Add the water, (warmed to 32 ℃, the water should be warm to the touch but not hot) and the milk (same applies, the milk should still be warm to the touch), to the flour mixture and mix thoroughly. When the dough comes together in one ball, place on a flat surface and knead until a smooth texture is achieved, around 10 minutes.
Once your dough is kneaded and smooth, gradually knead in the cooled melted butter, until fully combined.
Place the dough into a large round bowl, cover with plastic wrap, and leave in a warm place until the dough has risen to approximately twice its initial size, 1-2 hours.
Once risen, remove the dough from the bowl and place on a bench-top or chopping board. Now you want to prepare the bears’ ears. Cut 20 1g pieces of dough and roll them into small balls.
Cut the remaining dough into 10 equal portions and roll these into balls to create the bears heads. Place all pieces between a pair of damp cloths or wrung-out tea-towels for 15-20 minutes.
Squeeze each ball to force out any gas pockets, and then re-roll into spheres. Take each large ball and firmly press two small balls onto it to create the ears. Place a damp cloth over them to prevent them drying out as you work.
Take two baking trays, line them with baking paper and place them on the bench-top. Place the bears on the trays and spray with a water atomiser. Fill some drinking glasses with water and then place these in various locations around the tray, in between your bears. Cover the whole lot with plastic wrap by gently dropping the wrap on the trays from above. Leave the bears to rise in a warm place, until they are double their original size, around 1 hour.
For lightly browned bread (as I have made here) preheat your oven to 220 degrees, before lowering the temperature and baking the bears for 15-20 minutes at 190 degrees.
For a white finish, preheat to 190 degrees, lower the temperature and bake the bears at 160 degrees for 10 minutes, then drop the temperature once again to 130 degrees for a further 5-10 minutes. If they start to brown, immediately place an upside-down enamel bowl over them, or cover with aluminium foil. Keep an eye on the bears while baking, because oven temperatures/cooking times will vary.
Allow the bears to cool on their trays for 5-10 minutes before removing to a wire rack to cool completely.
Now you can decorate your bears!
I piped little chocolate faces on my teddy bear rolls but you could use edible food pens instead.
x x x◦