Rilakkuma Pull-apart Bread

A simple recipe for pull-apart bread. This Rilakkuma-themed pull-apart bread is simply too cute to eat! You have to try this cute bread recipe. Let’s make this cute food art!

Ingredients:

I have attached links for some of the ingredients that I used below.

White Dough:

150g Flour
30g Sugar
1.5g Instant Yeast
1/2 Whisked Egg
80g Milk
20g Unsalted Butter

Brown Dough:

150g Flour
40g Sugar
1.5g Instant Yeast
1/2 Whisked Egg
82g Milk
1 Tsp Cocoa Powder
20g Unsalted Butter

*Square pan dimensions: 8 inch by 8 inch

For Decoration: Dark Chocolate & White Chocolate

Steps:

To make the white dough:

Take 80g of lukewarm milk and add a pinch of sugar.
Add 1.5g of instant yeast to the milk. Stir and let it sit for 5 minutes.
Sieve in the flour, add sugar, egg, and milk with instant yeast in a separate bowl, and stir. If the dough is too dry, gradually add milk until the dough is a little sticky to the touch.
Cover the bowl, and wait for 20 minutes.
After 20 minutes, add in butter. Knead for about 5 minutes or until you can stretch the dough, where it almost becomes transparent.
Place the dough back in the bowl and cover it. Let it sit for 1 hour or until the dough doubles in size.

To make the brown dough:

Take 82g of lukewarm milk and add a pinch of sugar.
Add 1.5g of instant yeast to the milk. Stir and let it sit for 5 minutes.
Sieve in the flour, add cocoa powder, sugar, egg, and milk with instant yeast in a separate bowl, and stir. If the dough is too dry, gradually add milk until the dough is a little sticky to the touch.
Cover the bowl, and wait for 20 minutes.
After 20 minutes, add in butter. Knead for about 5 minutes or until you can stretch the dough, where it almost becomes transparent.
Place the dough back in the bowl and cover it. Let it sit for 1 hour or until the dough doubles in size.

After an hour:

For the white dough, divide them into 8 portions. Each portion will be 32g. The remaining dough will be the ears.
For the brown dough, divide them into 8 portions. Each portion will be 32g. The remaining dough will be the ears.

Knead the portions into a circle and proof for 15 minutes.
15 minutes later, knead again into a circle and place them in your square pan (alternate between colours).

With the leftover dough, make little small balls for the ears.

Preheat the oven to 300F.

Time to Decorate:

Add the ears to each bun. To prevent the ears from falling off, you can add a little bit of water to the head before sticking on the ears. The water acts like our glue.

Once everything is attached, take aluminium foil and cover the square pan before baking. This will prevent the buns from turning colours.
Bake the buns at 300F for about 25 minutes.
Once the time is up, leave the buns in the oven for 5 minutes before taking them out. This will help prevent them from deflating or getting wrinkly.
Let the bread cool off.
Take melted chocolate and draw in the eyes, an oval for the nose, and the little nose dot.