Mickey Mouse Buns

Combine yeast with flour in a large bowl. Add the milk, eggs, sugar, honey, and salt, and mix until well combined. Add butter, and keep on mixing. When the dough has pulled together, turn it out onto a lightly greased surface (it is a quite sticky dough), and knead with greased hands until smooth and elastic, about 10 minutes. Shape dough into a ball, and let the dough rest in the same bowl you’ve used before until it has doubled its size. This will take from 1 to 2 hours.

Divide dough into 16 equal sized pieces. Then divide each piece into 3 pieces: a big one for the head, and two smaller ones for the ears. Shape into smooth balls, and place on a greased baking sheet, forming Mickey Mouse’s head. Ears should be about 0.5 cm away from the head, they will grow together when the dough rises. Let it rest for 30 minutes.

Preheat oven 200 ºC (400ºF). Brush buns with the remaining 4 tablespoons milk, and bake for 10 minutes at 180ºC. Let them cool on a wire rack.

Prepare the buttercream. Heat water and sugar in saucepan, until it begins to boil. Remove from heat and let this sugar syrup cool. Once the syrup is cooled, cream butter, and beat on medium speed while gradually adding the syrup, until light and fluffy.

Using a knife carefully slice the buns in two halves, spread buttercream over the bottom of the bun (you can use a piping bag) and place the top of the bun over it. Now you’re ready to eat!