Toss the ingredients marked with ★ into your HB (bread machine), make a hole in the center, and put the dry yeast in that hole (put the salt in the corners)

Pour milk onto the yeast hole and knead the dough in the bread maker.

Roll the dough into a ball in a bowl lightly-greased with vegetable oil (not listed in ingredients) and let it rise at room temperature until it's twice as big. If you're in a hurry, it's OK to let it rise in the bread maker.

Separate out 72 g of the risen dough that will become the eyes and cheeks, and divide the rest into 6 pieces. (At this point, use a knife and don't tear it with your hands)

Put the smooth, non-cut side on top and form the dough into balls as if stretching that side. Make 6 and cover with a damp towel.

Divide the separated dough into 18 pieces (4 g each) and form into balls the same way (These will become Anpanman's nose and cheeks later)

Spread out the large dough balls like in the picture, leaving the center fairly thick (When you cover the anko, the top and bottom will have the same thickness)

Place the koshi-an in the center of the dough

Pinch the edges of the dough and wrap so that they meet in the center.

Spread out parchment paper on a baking sheet. Place the dough on it, seam-side down, gently squish down with your palm, and firmly poke a hole with a flour-coated finger.

Spread milk on and around the hole (not listed in ingredients).

Place three of the small dough balls on each big one and let rise a second time in the oven (20-30 minutes at 40-45℃)

Make the chocolate for drawing the eyes during the second rising. Place ingredients marked with ◎ in a microwave-safe dish and melt, and mix together. Start with just a tiny bit of milk. Adjust the consistency of your chocolate mixture with additions of milk if needed. Cool in a thick plastic bag.