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1
Mix all of the dough ingredients except for the butter, into a bowl.
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2
Add the butter and mix well, then gather the dough into one lump and knead well.
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3
Use the bread-rising setting of your oven for the first rising until the dough doubles in size.
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4
Take the dough out of the oven and roll five 20 g balls of dough (for the antlers).
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5
Divide and roll the remaining dough into five balls for the heads (each piece should be 36 g).
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6
Let rest for 10 minutes.
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7
Take the dough balls for the antlers and flatten into 8 cm long ovals.
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8
Use a knife to cut a line down the middle of the oval.
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9
Cut 3 notches on the left and right sides of the oval.
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10
Spread the two halves of the antler dough to form the antlers.
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11
Take the dough for the face and roll into an oval ball, then place it on the pair of antlers.
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12
Flatten the part of the antlers where the head will rest.
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13
For the molds, use individual pieces of parchment paper or flattened aluminum cupcake cups.
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14
This will make it easier to remove the breads from the baking sheet.
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15
Arrange the bread on a baking sheet and let rise a second time with the oven's bread rising function (about 30-40 minutes).
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16
As soon as they rise, preheat the oven.
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17
Use chopsticks to poke holes where you want to put the eyes and nose, and firmly press chocolate chips and black soy beans into the holes.
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18
Bake the breads in a preheated oven at 170C for about 12 minutes.
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19
The antlers will have a slightly hard finish at the part under the head where the dough is thin.
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20
You could decorate with icing, powdered sugar, or chocolate.
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21
I tried making hats out of colored dough.
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22
It's more Christmasy.
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23
Make it with the Santa Claus breadto make a Christmas display.
