Easter Bunny Brioches

Easter Bunny Brioches
Osterhasenbrioches
Homemade brioche dough baked and decorated as colorful Easter bunnies - fun at an Easter brunch.
Servings: 6
Ingredients
  • 1 cube fresh yeast`
  • 2 tablespoons tepid milk
  • 20 ounces flour
  • 3 ounces sugar
  • 4 eggs
  • 1/2 teaspoon Salt
  • 1 egg yolk
  • 1 tablespoon cream
  • a few raisins
  • 5 ounces confectioner's sugar
  • a little water
Instructions
  1. Melt butter and allow to cool. Break up the yeast and dissolve in the tepid milk. Put the flour, sugar, 4 eggs, salt and the melted butter into a bowl and pour in the milk with the dissolved yeast. Using a food processor with a dough hook, knead the ingredients together to a smooth dough for about 5 minutes. Cover and leave in a warm place until the dough has doubled in size.
  2. Knead the dough again on a surface dusted with flour. To make the bunny, make 6 larger tennis-ball sized rounds for the body and 6 smaller rounds for the head. Make ears and arms out of the rest of the dough.
  3. Assemble the bunnies on a baking tray lined with baking parchment. Mix the egg yolk with the cream and brush the surface of the bunnies with the mixture using a pastry brush. Bake in a preheated oven at 350 degrees F for 30 minutes.
  4. To make the glaze, mix together the confectioners' sugar with a little water and fill a plastic sandwich or freezer bag with the mixture. Cut a corner off the end of the bag. Squeeze out the glaze to glue raisins as eyes and noses and to pipe whiskers on the bunny.
Osterhasenbrioches
Homemade brioche dough baked and decorated as colorful Easter bunnies - fun at an Easter brunch.
Servings: 6
Ingredients
  • 1 cube fresh yeast`
  • 2 tablespoons tepid milk
  • 20 ounces flour
  • 3 ounces sugar
  • 4 eggs
  • 1/2 teaspoon Salt
  • 1 egg yolk
  • 1 tablespoon cream
  • a few raisins
  • 5 ounces confectioner's sugar
  • a little water
Instructions
  1. Melt butter and allow to cool. Break up the yeast and dissolve in the tepid milk. Put the flour, sugar, 4 eggs, salt and the melted butter into a bowl and pour in the milk with the dissolved yeast. Using a food processor with a dough hook, knead the ingredients together to a smooth dough for about 5 minutes. Cover and leave in a warm place until the dough has doubled in size.
  2. Knead the dough again on a surface dusted with flour. To make the bunny, make 6 larger tennis-ball sized rounds for the body and 6 smaller rounds for the head. Make ears and arms out of the rest of the dough.
  3. Assemble the bunnies on a baking tray lined with baking parchment. Mix the egg yolk with the cream and brush the surface of the bunnies with the mixture using a pastry brush. Bake in a preheated oven at 350 degrees F for 30 minutes.
  4. To make the glaze, mix together the confectioners' sugar with a little water and fill a plastic sandwich or freezer bag with the mixture. Cut a corner off the end of the bag. Squeeze out the glaze to glue raisins as eyes and noses and to pipe whiskers on the bunny.
Easter Bunny Brioches