With only 20 minutes of prep, these Brioche Bunnies are super quick and easy to make. A great bake to try with help from little ones, or just impress your guests with your bunny shaping skills!
Huge thanks to Claudia (@join_your_life_) for sharing this brilliant Brioche Bunnies! Hoppy baking!
- Baker: Claudia-Cristina Ciorteanu
- Website: www.joinyourlife4u.com
- Prep Time: 20 minutes
- Rising Time: 1 hour 15 minutes (combined)
- Bake: 25 minutes
- Makes: 12 bunnies
You can make these bunnies using any of the following flours from Matthews:
- Regenerative Plain Flour
- Plain Flour
- Organic Plain Flour
- Regenerative All-Purpose Flour
Brioche Bunnies Method:
- Warm the milk until lukewarm, then stir in the olive oil and sugar. Add the yeast and a little flour, mix gently, and let sit about 10 minutes until foamy. If it doesn’t foam, start with fresh yeast.
- Add the remaining flour and salt, then knead with a dough hook until smooth and slightly tacky. Cover and let it rise in a warm spot until doubled, about 60 minutes.
- Punch down the dough and divide it into 12 pieces (80–100g each). Take one piece and roll it into a 1 cm thick string. Cut a small piece for the tail and a longer section for the ears, splitting it in two but leaving one end for the head. Coil the middle to form the body, then attach the tail, head, and ears.
- Place the bunny on a lined baking sheet and add a raisin or currant for the eye. Repeat with the remaining pieces of dough. See how to shape the bunnies here.
- Let the bunnies rise for 15 minutes then brush with egg wash.
- Bake at 360°F (180°C) for 25 minutes until golden. Cool on a wire rack before serving.
