280g Bread Flour
30g condensed milk
28g unsalted butter
Any cookie cutter
1 egg yolk
1 teaspoon of cocoa powder
Normal bread-making method. Knead the dough, adding the wet ingredients first, followed by the dry ingredients, except the butter and salt. Make a well in the middle to pour the yeast in, so that it would not come in contact with the liquid. Start kneading and after a few minutes, add in the salt and butter.
Cover and first proof for 1 hour. Remove from pan/bowl. Punch the dough and cover it loosely with cling wrap and rest it for 15 min.
Divide into 9 equal smaller balls and place them neatly in a 8 by 8 inch square pan.
Let proof for another 45min to 1hour.
Prepare the printing "ink" by mixing the cocoa to the egg yolk preheat oven at 170 deg cel.
Once the 2nd proofing is completed, you can start printing on the buns. I like to scoop a little bit of the cocoa mixture and spread it thinly on a flat plate, the place the cookie cutter on it. This is to prevent too much mixture is being picked up and that might smudge your print. Gently place the cutter on top of the buns to stamp the print on it. Be careful when you remove the cutter.
After finish the stamping, you can bake the buns in preheated oven for around 15min.
There is no egg wash as it will smudge the prints.