Buff Bear Bread Is Fluffy, Buttery, and, Yes, Totally Ripped. Here’s How to Make It.

Place 2 tablespoons unsalted butter in a small bowl and let sit out at room temperature to soften while you prepare the dough.

Place 1/4 cup plus 2 tablespoons water and 2 tablespoons of the bread flour in a small saucepan and whisk until smooth. Heat over low heat, stirring constantly with a rubber spatula, until the mixture becomes thick and paste-like, 1 to 2 minutes. Immediately scrape into a large bowl and let cool to room temperature.

Place 1/2 cup whole milk in a small microwave-safe bowl or measuring cup. Microwave on high until warm but not hot (about 100°F), 20 to 30 seconds. Sprinkle 1 1/2 teaspoons active dry yeast over the milk, stir to dissolve, and set aside until small bubbles form around the edge of the bowl, 5 to 7 minutes. Meanwhile, whisk the remaining 2 1/2 cups bread flour, 2 tablespoons granulated sugar, and 1 1/2 teaspoons kosher salt together in a medium bowl.

Add the yeast mixture, 1/3 cup heavy cream, and 1 of the large eggs to the cooled flour paste and whisk until smooth. Add the flour mixture and stir with a wooden spoon until a shaggy dough forms.

Transfer the dough onto a lightly floured work surface and knead until a rough ball of dough forms, 2 to 3 minutes. If the dough is too sticky, knead in 1 tablespoon flour at a time until it comes together. Add the softened butter and knead until the dough is completely smooth, 3 to 4 minutes, adding more flour if needed to prevent sticking.

Coat a large bowl with butter, then transfer the dough into it. Cover and let rise in a warm place until doubled in volume, 1 1/2 to 2 hours. Meanwhile, line a rimmed baking sheet with parchment paper, then coat the parchment and sides of the pan lightly with butter.

Punch down the dough and transfer it onto a work surface. Divide the dough into 2 pieces with a bench scraper or knife (each about 380 grams). Set aside one piece and cover with plastic wrap to keep it from drying out.

To make one bear, portion out the first piece of dough into 17 pieces (2 ears, 1 head, 2 chest, 2 arms, 6 abs, 2 stomach sides, and 2 legs). For the head, portion out 90 grams. Shape into a ball by pulling any loose sides together and pinching closed. Place smooth-side up on the work surface, cup your hand loosely over the top, and rotate your hand in a circular motion to smooth the top and further blend the pinched bottom. Gently press down and stretch into the desired shape. Set aside and loosely cover with plastic wrap.

Repeat the process with the following weights: 6 grams for each ear, 35 grams for each chest, 36 grams for each arm, 9 grams for each ab (6 total), 11 grams for each stomach side, and 23 grams for each leg. After shaping each ball, carefully stretch into the desired shape.

Assemble the first bear on one side of the baking sheet, gently applying pressure and lightly pinching to connect each piece, but not pressing so hard that each section loses its distinctive shape or lines. If using sausages, wedge them carefully between the bottom of the arms and sides, pinch the dough together to secure. Loosely cover in plastic wrap. Repeat making the second bear.

Let rise in a warm place for 15 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Crack the remaining egg into a small bowl and whisk until no streaks remain.

Uncover the bears and gently adjust any sides to create your desired shape. Brush the beaten egg onto the dough, but leave a small circle on the head unbrushed for the mouth. If using nori, brush one side of the seaweed face with egg wash and place it on the head. It will adhere to the dough fully once cooked.

Bake until the top is golden-brown and shiny, about 23 to 27 minutes. Let cool for at least 30 minutes before slicing. If you are decorating with melted chocolate, let cool to room temperature before piping the face.