Easter Bunny Brioches

50 mn12 Bunnies

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For this Easter Bunny brioches, you will need:

500g flour

75g white sugar

2g salt

10g baker’s yeast LA PATELIERE

25g milk

200g water

2 eggs

125g butter

1 egg yolk

Some chocolate chips LA PATELIERE for Bunnies’ eyes

Brioches lapins Pâques recette LA PATELIERE


One day earlier:

In a bowl, mix together the baker’s yeast with 3 tablespoons of warm water and 1 teaspoon of sugar. Let stand for 15 minutes.

In a bowl, mix flour with salt and sugar. Make a well and crack the eggs, pour milk and baker’s yeast. Knead well a few minutes. Cut butter into small cubes and fold into the dough. Knead until you get a flexible and homogeneous dough. Let it cool in the fridge for an hour. Knead a little bit more after that and put it again in the fridge for another hour.

Separate the dough into 12 parts and form small balls. Use 2/3 of a ball to form the body of your Bunny. Use 1/3 of the left dough to create the tail and the rest for the head: cut in half to form two ears.

Put your Easter Bunnies on a backing tray covered with baking paper and let it cool in the fridge overnight.

In the morning:

Preheat oven to 190°C.

Glaze your Bunnies with the egg yolk. With chocolate chips create the eyes of your Bunnies.

Bake for about 20 minutes.


Recipe made by Dame Théière.

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