https://www.cutoutandkeep.net/projects/mini-burger-bears • Posted by Cat Morley
These were part of the savoury course for my Paddington Bear Afternoon Tea and we served them in a suitcase - just like Paddington!
These were part of the savoury course for my Paddington Bear Afternoon Tea and we served them in a suitcase - just like Paddington!
Pour the yeast into a jug with the warm water, melted butter, milk and sugar and leave to become frothy.
Add the bread flour to your bread maker or make it by hand in a bowl. Make a well in the middle and crack in the eggs and then pour in the frothy milk.
Mix together to form a sticky dough and knead for about 10 minutes. Leave to rise for two hours.
Separate the dough into 12 balls and then shape into little bear heads with one large ball for the middle and two small balls on top for ears.
Leave to rise for another hour until doubled in size.
Brush the tops with milk.
Bake at 200C for 15 minutes until golden.
Leave to cool before slicing the burgers.
Chop the black olives in half.
Use honey to stick the black olives to the top of your buns like eyes.
Then add a dried cranberry for the nose.
Defrost 6 Quorn burgers and use a cookie cutter to cut each burger into two smaller burgers.
Cook the burgers.
Serve hot on the bear buns with a dollop of relish or any toppings you like.
Enjoy!