Puppy Cream Buns:

Equipment: (Optional) Baking rings sized 8cm (d) x 2cm (h)

Recipe: 4 Buns

Yeasted Dough for Shaping (about 226g in total):

Insert Cream (Plain):

Preparation instructions:

Dough:

1. In a large mixing bowl, add the flours, yeast, sugar and salt. Whisk them well to combine.
2. Add in the milk and water, and knead until a dough ball is formed.
3. Add in the butter and knead it into the dough. Keep kneading until the dough becomes smooth and elastic, and pass the window pane test (manual kneading of about 15-20 minutes).
4. Proof at room temperature for 1-2 hours before use (the dough should double its size), or overnight in the refrigerator.

Assembly and baking:

1. Deflate the dough lightly, and divide it into 55g x 4 pieces. Round each piece into a smooth ball. Use the remaining dough to shape the ears and paws (see video demonstration).
2. On a baking sheet lined with parchment paper, evenly arrange baking rings (also lined with strips of parchment paper).
3. Place each pastry inside the baking rings (you can still bake the buns even if you don’t own baking rings).
4. Proof for 1 hour at room temperature- the dough should rise above the top of the baking ring.
5. Bake in preheated oven set to 180C (fan mode off), with a baking rack placed at the lowest level inside the oven, for 15 minutes (the buns will rise and will be golden brown).
6. Allow the buns to cool down completely, before decorating.
7. Using a serrated knife, cut the buns in the center, but not all the way through.
8. The insert cream should be divided between two piping bags:
   1/3 of the cream- into a piping bag fitted with a plain round piping tip 3A (for making the nose and ears).
   2/3 of the cream- into a piping bag fitted with a plain round piping tip 1A (filling in the buns).

9. Fill the buns with the cream and smoothen it using an offset spatula.
10. Pipe the nose and ears, then use some melted chocolate to draw the face details.