Recipe for Easter Brioche Bunnies without eggs, without milk

In a mixing bowl, combine the flour, baking powder, and sugar. Add the yogurt, milk, and margarine cut into small pieces, and mix with a wooden spoon. Continue with your hands and knead for 15 minutes (10 minutes with a mixer). The dough will be quite sticky at first, so keep a small bowl of flour nearby to regularly flour your hands, but be careful not to add too much. By the end, your dough should be very elastic.

Transfer the dough to a greased bowl, cover with a clean cloth, and let it rise for 3 hours in a warm place (for example, in an oven preheated to 50°C), the dough should have at least doubled in volume.

Punch down the dough then place it on an unfloured work surface. Cover a baking sheet with parchment paper and set it aside.

To assemble your rabbits, you will take dough for each body part, ensuring they are of similar size for even cooking; this will be more practical, even if it may not be immediately obvious. If you wish, you can weigh each part of your first rabbit to have a reference. Do not flour your pieces of dough so that they stick together.

For the body: take a piece of dough, roll it with the palms of your hands on the work surface to obtain a log of 20-25cm; you are free regarding the thickness, the thicker they are, the softer your buns will be. On the baking sheet, coil the log to form a "snail."

For the tail: take a tiny piece of dough, make a ball, and "stick" it to the body of the rabbit.

For the head: take a small piece of dough (about three times the size of the tail), shape it into an oval, cut two-thirds with scissors to make the ears, and "stick" the head onto the body, adding a chocolate chip or a small raisin for the eye. Repeat these three steps until all the dough is used up. Let rise for about ten minutes.

Prepare the glaze: in a small bowl, melt 1.5 tablespoons of margarine, add 1.5 teaspoons of plant-based milk and 1.5 teaspoons of sugar, mix and brush the tops of the bunnies with this mixture.

Finally, bake them in a warm oven for 20 to 25 minutes at 160°C (th. 5-6). Keep an eye on the cooking, especially if your pieces are not all the same size; remove the smaller ones as soon as they are golden before the others. Let them cool on a rack.