Put all ingredients except the butter into the bread machine. Switch on the dough cycle. Add butter 5 minutes after the cycle has started. Put the dry yeast in the center of the mixture so that it doesn't touch the water.
When the first rising is complete, divide into preferred number of portions and roll up into a ball. Let rest for 20 minutes.
Roll the dough out with a rolling pin. Fold in the chocolate custard Recipe ID: 470778.
Shape into a teddybear. Let the dough rise (second rising) for 40 minutes at 40℃.
Brush on a decent amount of beaten eggs for the glaze. Top with chocolate chips. I sprinkled a lot of granulated sugar on top of the heart-shaped bread in this photo.