Ingredients
Directions
If hand kneading: follow video steps. In a stand mixer fitted with the hook attachment. Combine eggs, milk and yeast together. Add flours, sugar and salt. Mix on low to combine – increase speed to medium and mix for 15 min or until dough comes off the sides of the bowl and becomes elastic; scraping sides of bowl and hook as it goes. Add cubed butter and continue to mix for an additional 10 min; until completely smooth. The internal temperature of the dough should be at 77ºF/25ºC. Shape into round, and place in an oiled container. Cover and let ferment for about an hour or until it has doubled in size. Transfer dough onto work surface (no extra flour needed), degas, form a ball and refrigerate overnight; covered.
In a food processor, blend almond meal, sugar and starch. Add butter and salt and process until smooth. Add egg and vanilla a mix until homogenized. Save leftover for later use.
On a floured work surface, divide chilled brioche into 3 portions: For the bunny bodies: 1 x 400g. For the head: 1 x 200g. For the tails: 1 120g and chill. Roll out the 400g portion into a 1/4''/6mm thick square and chill to rest for about 15 min. Meanwhile, shape the 2 other brioche portions into a tight cylinder and cut into 8 equal portions. shape into tight balls and chill. Put the chilled brioche square back onto the work surface; reajust its thickness. Spread some almond cream, pastry cream or preserves and roll into a cylinder; cut into 8 equal portions; chill the bunny bodies 🐰. Shape heads into tight carrots to mimic bunny’s ears; keep refrigerated.
Arrange bodies on a large baking tray seam (9 o’clock) slightly open (paws). Cut each ‘carrot’ shaped head to mimic bunny’s ears – brush some egg wash and stick on each body. Brush out each tail in egg wash and coat the outer surface with pearl sugar or sesame seeds or poppy seeds; skick in bunny’s butt🐇. Insert half raisin for the eye. Egg wash bunnies, top with granulated sugar if desired and let proof for about an hour. At this joncture, finished bunnies can be frozen for up to 2 weeks.
Bake Easter bunnies brioche at 425ºF/220ºC for 8 min. Lower oven temp to 350ºF/180ºC and bake for an additional 5 min. Do not over bake brioche or it will dry out faster. Enjoy!
