Japanese Bear Milk Buns

Japanese bear milk buns

Japanese Bear Milk Buns are insanely soft, fluffy, and fun to make. These adorable bear face milk rolls bring both milk and chocolate flavors to the table that make the breakfast taste better than ever.

The trendy Bear-shaped milk buns are so cute and attractive, making everyone want to try so badly. The Japanese-style parties always have the best idea of making the food adorable and tasty at the same time. And this Japanese bear milk buns is one of them. Making these pull-apart milk bread rolls is actually easier than I thought. Besides, enjoying both milk and chocolate flavors at once is such a brilliant idea.

This Japanese-style bear milk buns recipe will guide you to make the best milk rolls with a simple process of using active dry yeast only.

Ingredients for Japanese Bear Milk Buns

  • Bread Flour 
  • Granulated Sugar 
  • Active Dry Yeast 
  • Milk 
  • Salt 
  • Unsalted Butter 
  • Cocoa Powder 
  • Dark Chocolate Chips, melted 
  • White Chocolate Chips, melted 

How to make Japanese Bear Milk Buns?

Making Japanese Bear Milk Buns is effortless.

First, combine all the ingredients in a mixing bowl except butter, cocoa powder, and chocolate chips. Beat the ingredients with a stand mixer until a rough dough forms. Then, add butter and keep kneading the dough until smooth and elastic. Divide the dough into two equal portions, and mix one of the dough with cocoa powder.

Secondly, proof the dough until double in size.

Next, shape the dough. Transfer the original flavor dough to the floured counter and gently press it to release the air. Weight the dough on the scale, and divide it into two parts, 12 grams for the bear ears and the rest for the head. Divide the 12 grams of dough into 12 equal pieces, shape and round them into balls. On another side, divide the rest of the dough into 6 equal pieces, and shape them into balls. (Repeat the same process to the chocolate dough).

Transfer the dough to a 9×9 inches square baking pan and proof it again. Place two flavor doughs alternatively in the baking pan1 one inch apart. Next, stick the ears on the dough with a little bit of water touched on the bottom. Cover the dough with plastic wrap and let them proof for 45 to 1 hour at a warm place until double in size.

Preheat the oven to 330°F (165°C). Bake the bread for 20 minutes until golden brown. After 10 minutes of baking, you can cover the bread with aluminum foil to avoid the burnt top from being overbaked.

Finally, decorate the bread with melted chocolate.

Tips

  • Always cover the dough with plastic wrap while processing, which prevents the dough from being dried up on the surface.
  • Remember to cool down the bread completely before decorating with melted chocoalte.
  • For the portions of the ingredients in this recipe, you can make either 12 or 16 rolls. Divide the dough evenly into 12 or 16 equal portions to make the bread rolls.

How to store the Japanese Bear Milk Buns?

  • Store the leftovers in an airtight plastic bag and refregirate it for up to 2 weeks.

More delicious recipes you may interest.

Red Bean Paste Bread- Anpan

Mochi Donut

Japanese Egg Sandwich- Tamago Sando

Japanese Cotton Cheesecake

Yield: 12 Rolls

Japanese Bear Milk Buns

Japanese bear milk buns

Japanese Bear Milk Buns are insanely soft, fluffy, and fun to make. These adorable bear face milk rolls bring both milk and chocolate flavors to the table that make the breakfast taste better than ever.

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 20 minutes

Ingredients

  • 2 1/2 cups Bread Flour 
  • 3 tablespoons Granulated Sugar 
  • 1 teaspoon Active Dry Yeast 
  • 3/4 cup Milk 
  • 1 pinch Salt 
  • 1 3/4 tablespoons Unsalted Butter 
  • 2 teaspoons Cocoa Powder 
  • 1 cup Dark Chocolate Chips, melted 
  • 1/2 cup White Chocolate Chips, melted 

Instructions

  1. Add bread flour, sugar, yeast, milk and salt in a mixing bowl, and combine the ingredients into a rough dough with a stand mixer. Add the butter, and keep kneading the dough for 10 minutes on medium-high speed until smooth and more elastic.
  2. Divide the dough into two equal portions, and mix one of the dough with cocoa powder.
  3. Cover both doughs with plastic wrap and let them rise at a warm place (86°F/ 30°C) for 45 minutes until double in size.
  4. Transfer the original flavor dough to the floured counter and gently press it to release the air. Weight the dough on the scale, and divide it into two parts, 12 grams for the bear ears and the rest for the head. Divide the 12 grams of dough into 12 equal pieces, shape and round them into balls. On another side, divide the rest of the dough into 6 equal pieces, and shape them into balls. (Repeat the same process to the chocolate dough). Cover the dough with plastic wrap while processing.
  5. Once all the doughs are shaped, transfer them to a 9x9 inches square baking pan. Place both flavored doughs alternatively in the baking pan1 inch apart. Next, stick the ears on the dough with a little bit of water touched on the bottom. Cover the dough with plastic wrap and let them proof for 45 to 1 hour at a warm place until double in size.
  6. Preheat the oven to 330°F (165°C).
  7. Bake the bread for 20 minutes until golden brown. After 10 minutes of baking, you can cover the bread with aluminum foil to avoid the burnt top from being overbaked.
  8. Remove the bread from the oven and cool down completely on the rack. Melt the chocolate in the microwave for 45 seconds, and decorate the bread. I used the melted white chocolate for the nose base and the melted dark chocolate for the rest parts.

Nutrition Information:

Yield:

12

Serving Size:

rolls

Amount Per Serving: Calories: 205Total Fat: 6.5gSaturated Fat: 4.2gCholesterol: 9mgSodium: 43mgCarbohydrates: 32.2gFiber: 1.3gSugar: 11gProtein: 4.5g
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