Welcome back!! Just a quick *LIFE UPDATE* because wowow August was a crazy month 😱 For the first two weeks, I was completely immersed in the cookbook photoshoot in which I baked every recipe from the cookbook within 14 days!! From 5:30am to 2:00-3:00am, I worked and baked nonstop. It definitely tested my stamina beyond what I thought was possible. But it was a great learning experience, and the photos came out SO CUTE AHHHHH I can’t wait for y’all to see!!!!!!! Then just two days after we wrapped, I left for South Korea/Japan for a fun vacation with some of my friends from college. I didn’t share too much of it on social media because I wanted to be in the moment and absorb–apologizes about that! But we had an amazing time, and now I’m finally back in business working again! I wish I had more than 24 hrs in the days so I could film/post more content for you all, but just know I’m working my absolute hardest. It bums me out that the work I’m putting in won’t be seen for awhile, so it must seem like I’ve been slacking from your perspective. Always thinking of you all though! ❤️ Look forward to more videos coming soon 😊
Kawaii Sweet World Labels
Blank Labels
| Servings |
rolls
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- 2 ¾ cups flour
- 1 teaspoon salt
- 1 package instant yeast Or 2 1/4 teaspoons instant yeast
- 1/2 cup water
- 2 tablespoons melted butter
- 1/4 cup milk
- 1/4 cup sugar
- 1 egg
- 2 teaspoons unsweetened cocoa powder To make pandas. Dark cocoa powder will work best!
- 1/3 cup Nutella AKA chocolate hazelnut spread--you can also substitute peanut butter!
- 2 tablespoons melted chocolate or Candiquik
- 1/4 cup melted butter
- 1/4 cup melted Candiquik or melted chocolate candy melts
- sprinkles optional
Ingredients
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- In the bowl of a stand mixer, whisk together the flour, yeast, and salt. Be sure not to pour the salt directly over the yeast because this would kill the yeast!
- In a separate bowl, whisk together the water, butter, milk and sugar. Place the dough hook attachment on the stand mixer, then with the stand mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Let knead for 4 minutes, adding more flour 2 tablespoons at a time if the dough is too sticky. The dough should not be sticking to the sides of the bowl. Alternatively, if you don't have a stand mixer, knead the dough by hand for 6 minutes. The dough is finished kneading when it springs back when poked lightly. Let the dough rest for 10 minutes.
- Scoop out about 1/4 cup of the dough and knead in 1-2 teaspoons of cocoa powder. You may have to add in more water to make it incorporate properly.
- Divide the remaining dough into 16 pieces. While you work with one portion of dough, cover the remaining dough with plastic wrap. Roll each portion of dough into a ball, then flatten the dough into a flat round. Pipe about 1 teaspoon of Nutella in the center of each round, then wrap the dough around the Nutella. Alternatively, if you find that the dough is too tricky to wrap around the Nutella, you can pipe 1 teaspoon dollops of Nutella onto a baking sheet lined with parchment paper and freeze until solid. Then wrap the dough around the frozen Nutella rounds. Place the rolls on a parchment paper lined baking sheet about 3 inches apart.
- To make pandas, roll two small balls of the chocolate dough for ears, then roll out two smaller ovals of dough for the eyes and a smaller oval for the nose. Using a small dab of water, press the panda details onto the bread buns.
- Let the rolls rise for 20-25 minutes or until doubled in size. In the meantime, preheat the oven to 350F.
- Bake the rolls for 12-15 minutes or until golden brown on top, then immediately brush with melted butter. Let cool completely.
- Pipe kawaii faces onto the buns using the melted Candiquik or candy melts. Sprinkle with sprinkles if desired, then let the chocolate set completely before packaging.
