Recipe: Rilakkuma Pull-apart Buns!

Have you ever had that moment where you go " Gosh I'm so lazy to do anything but hey lemme go bake some bread!"? No? Just me? I have a pile of things to do but when in doubt, bread comes first haha! Today I am going to share with you my go-to pull apart bread recipe, and some useful tips to get the best yummy buns ever, even on your first try!

Believe me when I say that making bread is no easy business, especially when you have to do everything from scratch, with no bread baking machines. Its always a vicious cycle with me, when I am not making the bread I would go "oh nah I don't need a bread machine I have my hands", but when I am actually making them I would go "omigosh why don't I have a bread machine?!" As I make more and more bread, I have already come to terms that kneading dough will be one of my exercise routine for stronger biceps (burn the calories before eating more haha).

Here are some tips to get the perfect buns:

1. If you are using instant dry yeast, make sure the temperature of your liquid stays between 105-120 F. Use an electric thermometer.
2. Do not let the yeast come in contact with sugar or salt as it will kill the yeast. Dig small holes in the flour, put each ingredient in and cover them before pouring the liquid.
3. Let the dough rise in a warm place, yeast works best at between 70-80 F.
4. Knead your dough until gluten is form. Gluten is when you take a small piece of dough and stretch it between your fingers, and there's a transparent layer of dough that does not break off when you poke it. It's like a membrane, almost.
5. If you are planning to add colour into the dough, knead it in when you are half way kneading the dough, not after gluten is form. It takes quite some kneading to incorporate the colour evenly on to the dough, so if you do it after gluten is form, there's a high chance that you'll over knead the dough.
6. Brush some milk on top of the dough before baking will make it brown faster.  
7. Throw the dough on your counter top a couple of times, fold and throw and repeat. This will help the dough in forming stronger gluten.

So there you go! Some tips to help you going. I have been using the same recipe for most of my pull-apart buns since I am always using the same bread pan or something with the same size. Also, notice how I make the buns into Rilakkuma (because why not?) but if you are pressed for time, just have it as it is! Find recipe after photos, and I hope you enjoy making them as much as I do!

Rilakkuma Buns! How adorable are these??

Love this grumpy looking bear!

Recorded in my diary!

Simple directions to make yummy buns!

Adorable Rilakkuma pull-apart buns

Recipe by Ashley Ooi

Yummy fool-proof recipe for the most adorable Rilakkuma pull apart buns!

Prep time: 3 hours

Cook time: 20 mins

Total time: 3 1/2 hours

Yield: 9 buns

Ingredients:

• 200g Bread Flour
• 120ml Milk
• 70g Condensed milk
• 40g Soften Butter
• 5g Instant dry yeast
• 3g Salt
• some White chocolate
• some Dark chocolate
• 9 balls Anko paste (red bean)

Directions:

1. Mix milk and condensed milk- heat in microwave 30s (liquid should be around 100°F)

2. Mix flour, salt, yeast in a bowl.

3. Pour in milk mixture & knead.

4. Add in butter and knead for 20 mins or until gluten is formed.

5.Cover the dough and rest for 1 hour.

6. Test with finger test, punch air out of the dough. Divide into 9 pieces. Cut 2 ears out of each piece.

7. Cover and rest for 15 mins.

8. Flatten the dough and wrap filling in (if any)

10. Cover and rest for 40 mins. Preheat oven to 180°c.

9. Form dough into balls and put into a slightly greased pan. Add ears.

11.Turn oven to 150°c and bake for 20 mins.

12. Let bread cool completely, decorate with chocolate pens. 

Enjoy!

Love,

Ashley