Hello Kitty Mango Yoghurt Soft Buns

HK Bun6

I have made these yoghurt buns a couple of times, adapting the recipe from SiewHwei’s Kitchen. And it was Yen Li, a FB friend with Culinary Kitchenette (our FB group) that gave me the idea to do “printing” on the buns. It was a hit with my girls! They love the cartoon characters! I have tried with Hello Kitty, Doraemon, Chip & Dale and with wordings such as “Best Wishes” etc. One day, when I am confident enough, I should try painting the pictures directly like what Victoria (from Victoria Bakes) always does! Of course, it will definitely take me eons to be near her standard (^-^) Mine would end up looking like abstract art, I’m sure! Oops! Back to the bread itself, I love this recipe. The buns are soft and fluffy. It helps too that it is an easy recipe but yields yummy bread. My family likes to have the bread with spreads or fillings but for me, as I have mentioned in my earlier post, I can enjoy the bread plain on its own when it is a good piece of bread.

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I’m glad that my girls can enjoy these little buns at school and the characters made their buns more cheery-looking.  Hmm.. I think I have more cookie cutters in my stash! I should try other prints too! My eldest girl who is in her pre-tween might outgrow the cartoons soon. My second girl is still in this stage and my youngest boy? Err … don’t think I have any Cars, Transformers, Paw Patrol nor RoboCar Poli cutters.


One of my earlier bakes

One of my earlier bakes


Trying with other characters.

Trying with other characters.


The buns are really soft when baked, so be very careful when removing them from the pan. Hold your excitement! Focus on the removing (^-^)

See the texture of the bread? That’s what always get us bakers grinning. Love the 拉丝-ness! Hahaha… still cannot think of the best English word to describe it (#^^#) The pictures I took that day actually did not do much justice cos I was in a hurry and my boy was literally climbing over me (><)

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280g Bread Flour
20g sugar
3g salt
4g yeast
37g Egg
30g condensed milk
100g milk
50g yoghurt (any flavor)
28g unsalted butter
For Printing:
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.
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