Easter Bunnies

Easter bunnies made with brioche dough

 

Ingredients: (about 6/7 bunnies)

150 g "00" flour

200 g  Manitoba flour or "0" flour

2 eggs

30 g butter, melted

1 packet of dry yeast (7 g)

60 g sugar

125 ml milk

Grated zest of 1 lemon

Salt

Some raisins for the eyes

Jam (jelly)  or Nutella for the filling

Dissolve the yeast in warm milk and add the sugar. Let stand for about half an hour. Mix and sift the flours and add to the yeast. Add the lemon zest, a pinch of salt, the melted butter and the eggs, one at a time. Mix all the ingredients well and leave to rise for a couple of hours. After this time, divide the dough into 6 or 7 pieces of equal weight (more or less 100 g of dough to form a bunny). The body is made with about 50 g of dough rolled up into a spiral; with 20 g form the tail (a little ball) and with the rest of the dough make the head which should be of oval form. Put a raisin on the left side of the head to form the eye and on the other side carve out the ears, cutting the dough with a knife.  Line a baking tray with greaseproof paper and as you assemble the bunny (use some milk to seal the parts together) lay it on the tray. Leave to rise for another hour. Brush the surface of the bunnies with a little milk and bake in a preheated oven at 180° C for about 15-20 minutes, until they are puffed and golden. Once cooled, cut the bunnies in half and fill them with jam or Nutella, according to your taste; These bunnies are great for Easter breakfast or brunch.