Ingredients for "Scones "I won't give you to anyone":
Wheat flour / Flour (approximately) - 600 ... 700 g
Salt - 1 tsp.
Sugar - 3 tbsp.
Yeast - 3 gr
Chicken egg - 1 pc
Vegetable oil - 4 tbsp.
Water - 350 ml
Sausage (per roll) - 1 pc
The recipe for "Scones "I won't give you to anyone":
Prepare everything you need for cooking. 
To make the dough, sift the flour into a bowl, add salt, sugar and dry active yeast. Use a whisk to combine all the dry ingredients.
Then add water and egg to the flour and start kneading the dough. Add butter while kneading. The dough doesn't have to be kneaded too much; it will acquire a smooth texture afterwards while fermenting. You may need a little more or a little less flour than indicated. Orient yourself by feeling, the dough should be elastic, not tight.
For the first time slightly round the dough, leave in the same bowl, cover and leave to ferment.
Leave the dough at room temperature for 5-6 hours. During this time it will rise more than once. Knead the dough in the bowl 3-4 times and let it rise again.
During this time it will perfectly mature and become elastic.
I chose the Creamy Sausage from Indelight. Natural turkey meat is a great choice for baby food.
Remove each sausage from its casing and make incisions with a knife
Now the shaping of the bear. It's best to immediately stack the bun on a piece of parchment on which you will bake.
Pinch off a piece of dough about 100-150 grams. You can do more or less, it all depends on what size bear you want to get. Keep in mind that it will enlarge as it bakes.
Next, divide the dough visually into torso parts: head, torso, front paws, back paws, ears.
There will still be a nose, but later.
Round off each piece of dough on a floured surface as you would for a regular bun. Join the head to the torso. Attach hind legs.
Roll the front paws slightly so they are elongated and sharpen the ends that will be attached to the torso.
Attach the front paws to the torso by pinching them well. Put a sausage and wrap the paws so that the bear hugs the sausage. Then roll a small ball of dough and attach it to the face - this will be the nose.
Leave to proof for 20-30 minutes. You can see how the bear is rounded after proving.
You can use a mixture of raw egg yolk and cocoa to draw the muzzle, eyes and claws just before baking. Which I did. But the drawing can get a little "floaty" when baking. So after baking, I duplicated the drawing right on the hot bun I just took out.
The second option is melted chocolate. But it is better to draw on a hot bun after baking.
Bake at 180° C for about 15-20 minutes. Refer to your oven.
Here is a bear with an updated design.
Brush the finished buns lightly with butter.
To be honest, I'm not a big fan of animated food, even baby food. It's rare that I can get excited about anything. But when I saw these scones online, I just fell in love with them! I so wanted to replicate and try to make a happy bear hugging a sausage. And what a delight was my daughter, it was necessary to see. I think your kids will appreciate these bears too.
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