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1
Make the custard cream and chill it.
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2
Since it will be piped out, don't make it too stiff.
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3
Make the cookie dough and divide it into 12 portions (20 g per portion) and chill in the refrigerator.
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4
Make the bread dough in a bread machine.
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5
Fill a pastry bag with the custard cream.
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6
When the bread dough is done, divide it into 12 portions and rest for 10 minutes.
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7
Cut off the dough parts for the ears.
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8
Fill the rest of the dough with the custard cream and wrap the dough around the cream.
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9
If it's too much work to make custard cream, fill the buns with a piece of chocolate.
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10
It's easy and I recommend it!
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11
Kids will love this too!
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12
Form the dough into egg shaped rolls, and add ears.
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13
Top with the rolled out cookie dough.
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14
Cover with plastic wrap and a tightly wrung out moistened kitchen towel, and leave the dough for its 2nd rising for 35 to 45 minutes.
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15
When the dough has doubled in size, bake in a preheated 190C oven for 15 minutes.
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16
When the bread is done baking and has cooled down a bit, draw on Totoro's eyes and whiskers with the chocolate pens.
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17
Done!
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18
I tried making Totoro buns with cocoa dough.
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19
I just added 1 tablespoon of pure cocoa powder to the dough!
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20
!
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21
Halloween pumpkin-melon bread!
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22
I added kabocha squash powder to the dough, and filled the buns with kabocha squash paste.
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23
I made some Santa Claus shaped buns.
