For buns heated milk so that it would have been hotter than if we just dissolved the yeast in it. Why? Because first in the milk and dissolve the liquid honey. A little honey will cool the milk-it should be pleasantly warm. Now add in honey, milk, yeast, stir, cover the bowl with yeast mixture and leave for 15 minutes, until foamy cap. While yeast aktiviziruyutsya in a separate bowl measure out the flour-I started with a batch of 250 grams of flour, mix it with the salt and vanilla.

To flour mixture add yeast, knead the dough. Continuing mixing, add the butter. Knead the dough for 5 minutes, if necessary adding the remaining 30 grams of flour.

Formed from the dough ball, the dishes with the dough cover and leave for 1 hour to rise.

Rise like dough in 30 minutes. Do obmenka and give the dough more time to rise.

Divide the dough into 9 balls, 8 balls of work head, 9 ball, divide into small pieces (16 pieces) is the lugs. Attach ears to the head, put the future rolls on a baking tray lined with baking paper, cover and put in warm revenge for 20-30 minutes. During this time, the rolls will increase in volume. Grease each bun with egg yolk and bake in a preheated oven at 190-200 degrees for 15-20 minutes or until tender.

Cook porridge. To do this, measure out the necessary quantity of semolina from TM Mistral.

Milk divide in half. One half of the milk pour the semolina and leave for 10 minutes. The second half of the milk pour into a saucepan, add salt, sugar and vanilla. Bring the milk to boil and add semolina, soaked in milk (with the milk).

Bring the porridge to a boil and cook on very low heat for 5-7 minutes until tender. At the end, add the butter.

Spread the finished cereal in portioned cups, top through a strainer sprinkle cocoa powder.

On each side of the seated honey bear! Include porridge to the table a little (and adults) fidgets... and the story begins!!