White bread dough (dough that finished its first rising and resting)
Recipe ID: 798511
Chocolate decorating pen
Prepare the dough for your favorite white bread recipe as instructed, until the first rising and resting period are completed. This time, I used a recipe for approx. 45 g white bread loaf (Recipe ID: 798511).
Roll the dough to an oval shape, and top one half with as many chocolate chips as you like (image right). Fold the long sides of the dough together to meet in the center (image right). Then, fold over the right end and seal.
Stretch out the dough a little by picking it up by the pointed end and shaking it (the weight of the other end will stretch it out). Turn over to whichever side is smoothest, and place on a baking tray lined with parchment.
To make the legs and tail, make cuts in the bread about 1/3 of the way up, as shown in the picture. If the knife becomes sticky, dip in flour after each cut.
Stretch the tail a little bit with you fingers to adjust the shape. Cover loosely with plastic wrap and leave the dough to rise a second time at room temperature for 30 minutes.
Bake in an oven preheated to 160°C for 11 minutes. Remove from the oven and transfer to a cooling rack. Once cooled, draw on the faces, hands, and legs with a chocolate pen. And they're done.
You can also make seal shaped bread by cutting the tails, letting the dough rise a second time, then bake in the oven.
Draw on their faces and hands with a chocolate pen, and they're finished.
Story Behind this Recipe
The idea for this bread came to me when I was shaping chocolate-chip bread. I tried making them, and they turned out really cute, so I decided to upload the recipe.
While I recommend filling these with chocolate chips, be careful that they don't break through the dough when shaping the otters. If any of the chips are sticking out of the dough, the chocolate will melt out over the surface in the oven. Adjust the temperature and baking time to your oven.