The brioche bunnies I prepared for the Easter table are just too cute. I decided to use them as place cards by tying a colorful ribbon around their necks with a tag where I wrote each guest’s name. They are so soft, fragrant, cheerful, and perfect even as a bread substitute on the table, maybe served in a nice colorful basket.
The dough is very easy to prepare, it’s a simple neutral brioche perfect to pair with a savory dish of cold cuts or cheese, or with a sweet one like chocolate from Easter eggs.
This Easter bunny brioche recipe is a must, and like Neapolitan tortano or Easter cheese pizza, it can’t be missing from the Easter table!
Let’s discover the recipe together…
I’ll also leave you:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 177.01 (Kcal)
- Carbohydrates 26.33 (g) of which sugars 7.35 (g)
- Proteins 4.83 (g)
- Fat 6.13 (g) of which saturated 3.55 (g)of which unsaturated 2.15 (g)
- Fibers 0.79 (g)
- Sodium 7.04 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Brioche Bunny Rolls
- 0.28 oz fresh yeast
- 1/2 cup partially skimmed milk (room temperature)
- 1 egg (medium size)
- 1 1/4 cups Manitoba flour
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup butter
- 1 pod vanilla (seeds)
- 1 egg yolk
- 1 tablespoon partially skimmed milk
Tools
- Stand Mixer
- Bowl
How to make Brioche Bunny Rolls
In the stand mixer bowl fitted with a whisk, I put the milk, crumbled fresh yeast, egg, sugar, and vanilla seeds, and mix well. I add the sifted flours together and replace the whisk with the dough hook, start the mixer at low speed, just long enough to help the dough come together.
When the dough begins to cling to the hook, I add the soft butter in pieces, little by little, and continue to work at moderate speed until the dough is nice, smooth, and clinging to the hook. I turn the bowl onto the work surface, knead by hand for a few minutes, and then put it in a large bowl covered with a cloth and closed in the oven with the light on to rise until doubled, it will take about 4 hours.
When the dough has doubled, I transfer it to the work surface. I divide the dough into 10 pieces weighing 55 g. From each piece, I get 40 g for the body, 10 g for the head, and 5 g for the tail’s pom-pom.
With the 40 g piece, I make a rope that I roll up on itself in a spiral, with the 10 g piece I form a ball and cut off an end with scissors, and with the smallest piece, I make the tail. I place the bunnies on a baking sheet lined with parchment paper, attach the head and tail with a little drop of water, and let them rise for about an hour.
I beat an egg yolk with the milk in a small bowl, brush the bunnies, and bake them in a preheated static oven at 356°F for about 25 minutes until golden brown.
Once out of the oven, I made the eyes with a toothpick, or you can put a chocolate chip before baking.
Best wishes to all of you!
Storage
The Easter bunnies can be stored under a cake dome for a couple of days, or you can freeze them after baking.
