Croc Bun (Yoghurt Bread)


Crocodile says ROAAAARRR! Add some strawberry spread in the mouth and they will  look even more scary 😂😂😂.

Recipe (adapted from Peggy Lee facebook post)

Sponge dough

  • 220g bread flour
  • 1 tsp yeast
  • 70g sugar free yoghurt
  • 120g (1 egg plus milk)

Main dough

  • 45g bread flour
  • 5g matcha powder or 1/4 tsp koepoe pandan paste
  • 40g sugar
  • 1/2 tsp salt
  • 30g butter


1. Mix all ingredients in sponge dough, into a rough dough. Leave to stand for 1 hour at room temperature or overnight in fridge.

2. After resting sponge dough, add all main dough ingredients to sponge dough except butter. Knead till a rough dough forms. Add butter, then knead till window pane. Proof covered for 20 min.



3. After 20 min, divide dough in 9 portions of 55g. Roll into round doughs and rest 10 min.


4. Leave remainder of about 10g for eyes, and a pinch to mix with cocoa or charcoal powder for pupils and nostrils.


5. After 10 min, roll out round dough to about 10 cm. Pat away bubbles at the edges. Swiss roll up and pinch the seams close.  Leave to rest of another 10 min.


6. Take one roll, using the palm, roll to a Long tear drop shape, about 25 cm.


7. Using the rolling pin, roll it out even longer, about 40 cm, pat away bubbles.


8. Use your palm and press one side thinner than the other.


9. Gently Swiss roll up, making sure the axis is offset to the thicker side.


10. Proof for 1 hour. While the whole lot is proofing, add the eyes and nostril.


11. Preheat oven to 160 deg C. Adjust the eyes just before going into oven because proofing will send them in various directions.

12. Place at the lowest rack. Lower temperature to 140 deg C. Be careful not to brown the top (or the croc will not be green!) or burn the bottom. While baking, Crocs will look bloated and all folds will merge to a smooth surface. They will reappear after cooling. Bake for 20 min. Then cool on wire rack.




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