Easter brioche bunnies are soft, fragrant leavened pastries — truly a delight for the eyes and the palate, a sweet and tender symbol of Easter!
They are appreciated for their cute and playful shape, which makes them perfect for Easter celebrations, and for their fluffy texture and delicate taste, enriched with aromas such as vanilla and a hint of orange. They are a wonderful idea for Easter breakfast or snack!
I recommend making them for the little ones — they release a delightful aroma of butter and citrus that spreads through the house while baking. It’s a scent that feels like celebration and warmth.
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 15Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
- 4 cups type 0 flour (all-purpose flour)
- 3/4 cup granulated sugar
- 2 eggs (medium)
- 2/3 cup butter (soft)
- 5/8 cup whole milk
- 1 tbsp fresh yeast
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 orange zest (grated)
- as needed milk and sugar (for brushing)
- as needed chocolate chips
Tools
- 1 Stand mixer
- 1 Parchment paper
- 1 Baking tray
- 1 Oven
- 1 Brush
Steps for the Easter brioche bunnies
For a successful result the dough must be worked for a long time; if you have a stand mixer I recommend using it, otherwise you can mix by hand but you’ll need some arm strength.
In the mixer bowl with the K whisk begin by dissolving the fresh yeast in the milk, start the machine at speed 2, then add the sugar, the two eggs at room temperature, the grated orange zest and the vanilla; work for a few minutes then replace the whisk with the dough hook.Continue working while gradually adding the sifted flour and the salt. When the mixture becomes fairly compact, add the soft butter little by little, waiting for part of it to be absorbed before adding more.
Keep mixing with the stand mixer for about 10–15 minutes, until the dough is silky and well developed.Transfer the dough to a bowl, or leave it in the mixer bowl, cover with plastic wrap and let it rise at room temperature until it triples in volume — about 3–4 hours. This also depends on the ambient temperature: if it’s warm it will rise sooner, otherwise it will take longer.
After the rising time, transfer the dough to the work surface and, using a bench scraper, form for each bunny 2 pieces: a ball of about 1.1–1.4 oz (30–40 g) for the head and one of about 0.9 oz (25 g) for the ears.
Shape your bunnies: cut the dough with scissors to form the ears, then place them on a baking tray lined with parchment paper. Continue until all the dough is used.
Let them rise again until they double in size.
This depends on the temperature in the house — about 1 to 2 hours.
When the bunnies are well risen, brush them with milk and sugar, then add chocolate chips for eyes, nose and mouth.Place the tray in a preheated oven and bake the bunnies in a fan oven at 356°F for about 15–18 minutes; when they begin to brown, remove them from the oven, let cool and dust with powdered sugar if desired.
Storage
The bunnies stay soft even the next day, but for a fresher result I recommend warming them briefly in a conventional oven for a few minutes or in the microwave for a few seconds — they’ll seem just baked!
Serve them plain or filled with Nutella or jam.
Easter brioche bunnies can also be frozen after baking and thawed when needed.
FAQ (Questions & Answers)
Can I flavor the braids with lemon?
Yes, of course — just replace the orange with lemon zest or lemon flavoring, or vanilla, whatever you prefer.
Can I fill the bunnies?
You can fill them either before baking or after: simply cut them in half and fill with cream, jam or preserves.
Can I use sourdough (mother yeast)?
Yes, of course — replace with 100 grams of sourdough and extend the rising times by many hours.
