Adorable Rilakkuma Buns With Pan de Coco Filling

If you haven't had the pleasure of experiencing pan de coco, you're missing out.

This soft bread from the Philippines is packed with a not-too-sweet brown sugar coconut filling and is delicious paired with tea, coffee, hot chocolate—just about anything. Pan de coco was one of my favorite childhood snacks, but it was admittedly a rare indulgence. Now that I bake for myself, I simply ‌had‌ to put my twist on the nostalgic Filipino bread by creating pan de coco in the form of Rilakkuma, an adorable Sanrio character.

If you're eager to make your own pan de coco, I've got you covered with step-by-step instructions and a surprisingly straightforward bread recipe. These delectable pan de coco buns can be made with a stand mixer or completely by hand, so there's room for adjustment. While Rilakkuma-shaped buns make a fun (and totally mouthwatering) weekend project to tackle with friends or kids, let creativity guide your baking endeavors. Pan de coco can be molded into all sorts of dreamy designs!

In a large bowl or in the bowl of a stand mixer fitted with a dough hook, combine milk, yeast, sugar, flour and salt.

While mixing, gradually add butter one tablespoon at a time. Continue mixing for about seven minutes. The dough will be sticky, but it should come together and come off the sides of the bowl after the seven-minute mark. If kneading by hand, work on a lightly floured surface. Try not to add too much flour or the rolls will be dense.

Stretch a piece of dough as thin as possible. If you can see light through it, it has reached the windowpane stage, and you can stop kneading.

Allow the dough to rest in a warm place until it doubles in size, about one hour.

Add all ingredients to a saucepan and cook on medium heat. The mixture will begin to simmer and then boil. Stir the mixture every now and then, scraping the bottom of the pan.

Continue cooking and stirring until most of the liquid evaporates, about 10-15 minutes. Cover and set aside to cool.

Punch dough down and separate into 13 equally sized portions (slightly smaller than a baseball, or about 45 g. each). One ball will be used solely for bear ears.

Shape the dough into balls on a floured surface by cupping your hand, placing your palm over the dough and moving your hand in a circular motion. Cover the balls with plastic wrap for about 10 minutes to relax the gluten so they will be easy to work with.

Flatten the dough, making the edges thinner than the middle. Add about a tablespoon of coconut filling. Pinch the edges together and place it onto a lined baking pan.

Take about a teaspoon of dough from the 13th dough ball and split it into two. Roll it into balls and place it on top of the bears' heads. Repeat steps for the remaining dough to make 12 bears.

Lightly cover with a kitchen towel and let it rest for 20 minutes. Toward the end, preheat the oven to 350°F.

Lightly and evenly egg wash all of the bear buns.

Bake the buns for 15-20 minutes or until the tops are golden brown. Let them cool on a wire rack.

Using a piping bag, add white chocolate on the snouts of each bear bun. Dye the remaining white chocolate yellow with oil-based food coloring and use this for the ears. Use milk or dark chocolate for the eyes, nose and mouth.

Store the bread rolls in an airtight container at room temperature for up to four days. I recommend reheating them in the microwave for about 15 seconds before eating.

Now that you're acquainted with the many wonders of pan de coco, you might count it among your favorite sweet treats. May all your baking endeavors be this adorable!