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

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

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

Divide the bread dough into 8 large portions (about 40 g – 1½ oz. each) and 16 small portions (about 10 g – ⅓ oz. each). Shape them into balls, loosely cover with cling wrap, and allow them to rest for 10 minutes.

Flatten each large ball into a flat oval. Place one portion of tuna filling in the centre of the dough, then pinch the edges together to enclose it and form a bun. Place the buns seam side down on a baking tray lined with baking paper.

Roll and shape two of the small balls into teardrop shapes and place them next to each larger bun to form the ears.

Repeat with the remaining dough.

Roll the chocolate dough into thin ropes, then cut and place them onto the buns to decorate the cat faces.

Cover the buns loosely with cling wrap and allow them to proof for another hour.

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

Remove the buns from the baking tray and allow them to cool completely on a wire rack.

Serve at room temperature.