Build Divide: Code Black Bear Bun

Combine the warm milk, yeast, and sugar. Add the egg, followed by the flour and salt, knead into a dough, and work in the softened butter at the end.

Knead for about 10 minutes until smooth.

Cover and let rise for 1 to 1.5 hours, or until doubled in size.

Pinch off a small piece of dough. Shape the main portion into a round bear head, and use the reserved dough to form the muzzle, ears, and features.

Attach the ears to the head, press on the lighter dough circles, and place the round muzzle right in the center.

Let the bun proof for another 30 to 40 minutes.

Brush the main body of the bun with the egg wash, leaving the lighter muzzle and inner ears unbrushed.

Bake at 170°C for about 15 to 18 minutes until golden brown, then let cool completely.

In a saucepan, whisk together the milk, egg yolks, sugar, and starch. Cook over low heat, stirring constantly, until thickened.

Stir in the butter and let cool completely.

In a separate bowl, whip the cold heavy cream to soft peaks and gently fold it into the cooled custard.

Poke a small hole at the bottom and use a piping bag to generously fill the bun with the cream.