October 19th, 2015
Excerpted with permission from Yummy Kawaii Bento: Preparing Adorable Meals for Adorable Kids by Li Ming Lee. Copyright 2015, Skyhorse Publishing, Inc.
Mix bread flour, sugar, salt, yeast, egg, and water in a large bowl to get a dough. Add butter and knead for 10 minutes, until the dough is springy and soft. If you have a bread maker, use the dough function for steps 1 and 2.
Cover the dough with cling wrap and keep in a warm place for it to rise. This takes around an hour and the dough should double in size.
While the dough is rising, soak raisins in water so that they will soften and expand. Dry them on a paper towel and set aside. These will be for the doggies’ noses. Dust your worktable with some flour and place dough on it. Punch out the air from the dough with your fist.
Divide, roll out, and shape the dough into six large balls and six smaller ones. The big one will be the body and the small ones will be the head. Cover with cling wrap and let the dough rest for 15 minutes.
Roll out the big ball using a rolling pin. Place a hot dog in the middle. Fold the top and bottom of the dough over each other and seal by pressing the dough together. Turn the sealed part face down.
Seal one end and shape it into the tail, lightly twisting it and sealing it back against to the body.
Make a “V”-shaped cut at the other end of the body to form the legs.
Lightly flatten the smaller ball of dough. Make two “V”-shaped cuts for the ears.
Place the head on the body. Cover with cling wrap and let the doggy proof—the final step before baking when the dough is left to rise even more—for 40 minutes.
At the end of 40 minutes, place the raisins into the face of the dogs and press gently.
To make egg wash, mix ½ beaten egg with 1 tbsp water. Brush the bread with egg wash and bake at 350°F (180°C) for around 15 minutes or until they turn golden brown. Draw eyes using melted chocolate in a piping bag or a food marker.