Combine all ingredients except butter and knead the dough. Add butter at the final stage and complete the kneading.

Let the dough rise for 15-20 minutes at around 30°C.

Divide the dough into 30g portions for the body and 5g portions for the ears.

Perform intermediate fermentation for 15-20 minutes under plastic wrap.

Optionally, cut string cheese or prepare other fillings to place inside the dough.

Place the filling inside the dough and seal it tightly.

Assemble the dough pieces on a baking tray to form bear faces and ears. Brush with egg wash.

Let the assembled dough rise for 30 minutes.

Bake at 180°C for 15 minutes.