Easter Bunny Brioches

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.