Easter Bunnies Brioche

Indulge your inner child with these adorable Easter bunnies crafted from delicate brioche dough. The mere aroma of these sweet treats baking in the oven is enough to transport you back to a time of pure joy and innocence. Imagine waking up to the enticing scent of freshly baked brioche, promising a delightful start to your day. Join me in creating these whimsical Easter bunnies that are sure to bring a smile to your face and warm your heart as you celebrate the holiday season. Let's dive into the magical world of pastry together and let the enchantment of Easter inspire our culinary journey.

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Brioche Dough

If kneading by hand: Follow the video steps.
If using a stand mixer: Fit the mixer with the dough hook attachment. Combine the chilled eggs, milk, and yeast in the mixer bowl. Add the flours, sugar, and salt. Mix on low speed until combined, then increase to medium speed and knead for about 15 minutes, or until the dough pulls away from the sides of the bowl and becomes smooth and elastic. Scrape down the sides of the bowl and the hook as needed. Add the cubed butter and continue mixing for another 10-12 minutes, until the dough is completely smooth and the butter is fully incorporated. The dough’s internal temperature should be 77°F (25°C).

Bulk Fermentation

Shape the dough into a round, place it in a lightly oiled container, cover, and let ferment at room temperature until doubled in size (about 1 hour). Transfer the dough to a work surface (no extra flour needed), degas gently, shape into a ball, cover, and refrigerate overnight.

Shaping Bunnies

On a floured work surface, divide the chilled brioche into 3 portions:
Bunny bodies: 1 portion (400g). Head: 1 portion (200g). Tails: 1 portion (120g). Return all portions to the refrigerator to keep chilled.
Roll out the 400g portion into a ¼-inch (6mm) thick square. Chill again for about 15 minutes. Meanwhile, shape the other two portions (200g and 120g) into tight cylinders and cut each into 8 equal pieces. Shape each piece into a tight ball and return them to the refrigerator.
Remove the chilled brioche square from the refrigerator. Place it back on the work surface and roll it out again to ensure an even thickness. Spread your desired filling (almond cream, pastry cream, or jam) evenly over the square. Roll it up into a tight cylinder and cut it into 8 equal pieces. Chill these "bunny body" rolls.
For the 200g portion balls, shape each one into a tight "carrot" shape to mimic a bunny's head and ears. Keep refrigerated along with the other prepared pieces.

Assembly

Arrange the bunny body rolls on a large baking tray, placing them with the seam at the 9 o'clock position and slightly open to resemble paws. Take each "carrot"-shaped head piece and make a lengthwise cut partway through to separate and mimic bunny ears. Brush the base with egg wash and attach to the top of a bunny body. Brush each tail ball with egg wash and roll the outer surface in pearl sugar, sesame seeds, or poppy seeds. Attach to the back of each bunny body to form the tail.
Press a half raisin into each head to form an eye. Brush the entire bunny with egg wash and sprinkle with granulated sugar, if desired. Let proof for about 1 hour, or until puffy.

Storage

At this point, the shaped bunnies can be frozen for up to 2 weeks before baking.

Baking

Bake the brioche bunnies in a preheated oven at 350°F (180°C) for about 15 minutes, or until golden brown. Do not overbake.
Happy Easter!

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