Put all the ingredients in the bowl of an electric mixer fitted with the hook attachment and knead well until you get a smooth and pliable dough. Keep aside to proof for 1 hour or until doubled in size.

Put all the ingredients in the bowl of an electric mixer fitted with the hook attachment and knead well until you get a smooth and pliable dough.  Keep aside to proof for 1 hour or until doubled in size.

Mix all the ingredients in a bowl and divide into 8 equal portions.

Divide the bread dough into 8 large portions (about 40 gms – 1.5 oz. each) and 16 small portions (about 10 gms – 1/3 oz. each). Shape them into balls, loosely cover them with cling wrap and allow them to rest for 10 minutes.

Flatten each large ball into a flat oval shape. Place each portion of tuna filling in the center of the dough and pinch the edges together to enclose it and form a bun.  Keep them seam side down on a baking tray covered with baking paper.

Roll and shape two of the small balls into teardrops and put them onto the baking tray next to the bigger bun, to form the ears.

Do this for all the remaining dough.

Roll the chocolate dough into thin ropes. Cut and place them onto the cat faces to decorate them.

Keep the buns to proof for another hour, loosely covered with cling wrap.

When the buns have doubled in size, brush them with egg wash and bake them in a pre-heated oven at 180°C – 355°F for 18 minutes.

When ready, remove the bread buns from the baking tray and allow them to cool down completely on a wire rack.

Serve at room temperature.