Homemade Stuffed Bears

18 Servings

Do hodinky

Buy all ingredients right below the recipe

For the Dough

2 eggs
8 g vanilla sugar
80 g granulated sugar
1.5 tablespoons rapeseed or sunflower oil
50 ml semi-skimmed milk
100 g semi-coarse wheat flour
½ teaspoon baking powder
1 teaspoon Dutch cocoa

For the Filling

9 teaspoons any jam
or cocoa nut butter

Instructions

1
Preheat the oven to 180 °C, prepare a silicone mold for 6 bears and place it on a baking sheet to make it more stable.
2
Prepare a medium-sized bowl and a tall container for whipping. Then take the eggs and separate the yolks from the whites: Put the yolks in the bowl and the whites in the tall container.
3
Add vanilla sugar and 40 g of granulated sugar to the yolks and beat the mixture with a hand mixer for 2⁠–⁠3 minutes on high speed until it becomes foamy. Gradually mix in 1.5 tablespoons of oil while stirring constantly. Pour in 50 ml of milk and sift in the flour with the baking powder, then mix the entire mixture.
4
Whip the egg whites with a hand mixer for 2⁠–⁠3 minutes on high speed until stiff peaks form. Add the remaining 40 g of sugar to the egg whites and whip for another 1⁠–⁠2 minutes on high speed until the mixture is completely stiff.
5
Carefully fold the whipped egg whites into the batter in the bowl using a spatula.
6
Take 2 tablespoons of the batter and mix it with Dutch cocoa in a smaller bowl.
7
Pour a thin layer of cocoa batter into the bear paw molds and then fill the mold with the light batter. Add ½ teaspoon of jam or cocoa nut butter on top of each filled cavity – it will bake into the batter and create a filling.
8
Place the baking sheet with the filled mold into the oven and bake for 10⁠–⁠12 minutes at 175⁠–⁠180 °C.
9
Remove the baking sheet from the oven and let the bears cool in the mold for at least 15 minutes. Then remove them from the mold and let them cool for another 10 minutes.
10
Prepare another 2 batches of bears in the same way as before – each time filling the mold in the same way, baking the bears for 10⁠–⁠12 minutes at 175⁠–⁠180 °C, and letting them cool for at least 15 minutes in the mold and 10 minutes out of the mold.
11
Once cooled, you can serve the bears.

Tip

You can also prepare zebra bears: Mix Dutch cocoa with half of the batter, pour the resulting cocoa batter over the light batter, mix with a spoon, and fill the mold with the resulting mixture. Alternatively, you can completely omit the cocoa from the recipe and bake the bears entirely light – it won't negatively affect their taste. You can also omit the jam or nut butter from the recipe to make bears without filling.

30 minut v kuchyni

Do you want to enjoy a delicious meal but weren't born to spend half a day at the stove? Then you're in the right place! Cook quickly, deliciously, and affordably. The author of the photograph is Marie Bartošová.