Easter Bunny Brioche Recipe

The starter: in the bowl of your mixer, crumble the yeast and the warm milk. Add 1 tablespoon of sugar taken from the 45 g and 100 g of flour. Mix with a spatula and let rest for 30 minutes. Add the remaining 200 g of flour, along with the sugar, softened butter, and the egg. Knead in the mixer for 15 minutes. Cover with a clean cloth and let rise for 1.5 hours at room temperature. I then left my dough in the refrigerator overnight to continue the next day. Preparing the little bunnies Take the dough out onto a lightly floured work surface. I weighed my dough and got about 495 g. Weigh 12 balls of about 50 g each. From each ball, take: 40 g for the body, 3-4 g for the tail pompom, and 10 g for the ears.

For the body: shape sausages about 30 cm long. For the ears: create a small triangle and cut the base to form the ears. For the pompom tail: make a small ball. Assemble the bunnies directly on the baking sheet by rolling the sausage like a snail. Place the tail and the head. Add a raisin to form the eye. Allow to rise again for 45 minutes at room temperature.

Preheat the convection oven to 180 °C. Mix the egg yolk with a tablespoon of milk. Brush the rabbits gently with this preparation.

To finish, bake for 35 minutes, covering with aluminum foil halfway through cooking. (I didn’t need to do this). Let cool on a wire rack.