How do I best store brioche Easter bunnies?

I store them airtight in the refrigerator for up to 2 days or freeze them for up to 1 month. For the best result, I reheat them briefly in the oven.

Can I make the dough in advance?

Yes, that's even better! Let the dough rest overnight in the fridge for extra flavor and texture.

Why does the dough need such a long kneading time?

Because brioche contains a lot of fat, you need to knead it for a long time to build a strong gluten structure.

Can I make the rabbit pastries without a food processor?

Yes, but count on at least 20 minutes of vigorous kneading by hand.

How do I get beautifully shiny Easter bunnies?

By brushing them with a mixture of egg yolk and milk just before baking.

Brioche Easter bunnies

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5h30min (incl. rising & chilling)

•

Medium

These Easter Bunnies are so awesome around Easter, because you’re basically guaranteed to make everyone happy with them. I love giving them as gifts. They’re made from a delicious brioche dough. You can also add a third ball of dough to make it a complete bunny. Right now, it’s just a head and two ears. But if you knead a third ball onto it, you’ll have a complete bunny that you can tie a bow around. Wonderful, right?

You can also try my classic Brioche recipe. Or my Easter Brioche.

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Ingredients

What do you need?

Quantity: ± 8 to 12 little hares

Brioche dough
(basic recipe – see classic brioche dough)

To finish
1 egg yolk
2 tbsp milk
chocolate spread

(basic recipe – see classic brioche dough)

1 egg yolk
2 tbsp milk
chocolate spread

Make it veggie!

This recipe is vegetarian.
To make it vegan:
plant-based margarine (instead of butter)
aquafaba or egg substitute (instead of eggs)
plant-based milk (for the egg wash)
vegan chocolate spread

Preparation method

How do you make this?

Place all brioche dough ingredients in your stand mixer and knead with the dough hook for 10 to 15 minutes until you have an elastic and soft dough.

Turn the dough out onto parchment paper or plastic wrap, cover, and let it firm up in the refrigerator for at least 4 hours.

Divide the dough: take approximately 70% for the heads and 30% for the ears.

Divide both portions into an equal number of pieces (8 to 12, depending on the size).

Shape the large pieces into nice balls and place them on a baking sheet lined with parchment paper. Leave enough space between them.

Shape the small pieces into balls and lightly roll them into an oval shape for the ears.

Firmly press the ears against each head.

Let them rise again until they are nicely airy (± 1 to 1.5 hours).

Using scissors, make an incision in the ears and gently open them slightly.

Mix the egg yolk with the milk and brush the bunnies.

Bake in a preheated oven at 180°C for 15 to 18 minutes until golden brown.

Let cool and pipe the eyes with chocolate spread.

Tips

Work with cold dough: it's much easier to shape
Don't make them too big, they will rise in the oven
Optionally add raisins or chocolate chips to the dough
Make a complete bunny by adding an extra ball for the body
Storage
Refrigerator: up to 2 days airtight
Freezer: up to 1 month (without chocolate)
Reheating: 5 min in oven at 160°C or briefly in the microwave