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Cooking + Entertaining

Brioche bread bunnies: the recipe for soft buns ideal for Easter

Brioche bread bunnies: the recipe for soft buns ideal for Easter

I brioche bread bunnies they are gods paninitte fluffy and delicious, perfect to prepare during the Easter period. Excellent for breakfast and as a snack for adults and children, they can be eaten plain, accompanied by chocolate Easter eggs or filled with creams or fruit jams.

Delicious, fragrant and of an almost impalpable consistency, brioche bunnies are a lot easy to do and will give a touch of cheerfulness to the festive table. You can make the dough either by hand or with a planetary mixer: just dissolve the yeast in warm milk and pour the mixture into the bowl in which you mixed the flour and sugar.

The egg and the Soft butter, one piece at a time, then, once a smooth, homogeneous loaf has formed, let it rise for about an hour and a half. The body, face and tail of the rabbits are made, brushed with a mixture of egg yolk and milk and then baked in the oven until lightly browned.

If you prefer, to make your rabbits even more greedy, you can incorporate drops of dark chocolate. The brioche bread bunnies can be frozen and taken out of the freezer if necessary: ​​this way you can also prepare them in advance.

Find out how to do it by following the step-by-step procedure and guidance. Also try the classic bread brioche box and the brioche bread braids.

How to make brioche bunnies

In a bowl, pour the flour 00 1.

Add sugar 2.

Mix it all up and create the classic fountain 3.

Crumble the yeast in a little lukewarm milk 4 and melt it completely.

Pour the yeast into the bowl with the dry ingredients 5.

Add the rest of the milk, little by little, stirring constantly 6. Also add salt.

Finish with the egg and start mixing everything with your hands 7.

When the dough begins to take shape, gradually incorporate the butter at room temperature, one piece at a time, until the previous one is well absorbed. 8.

Knead well and form a ball 9.

Put it in a bowl and cover it with cling film (10), then let it rise in a warm, dry place – like the inside of an oven with the light on – for about an hour and a half .

When the dough has doubled, cut pieces of 110 g each 11.

From each portion get a piece of 70 g for the body, 30 g for the head and 10 g for the tail 12. Cover unused pieces with plastic wrap to keep them from drying out.

With the 70 g piece, form a cord of about 20 cm and roll it up to create a reel 13.

Stretch the 30 gr piece forming the muzzle on one side and the ears, which you will cut in half, on the other 14.

With the smallest dot forms the tail 15. Using a drop of water, join the different parts of the body.

Arrange the bunnies on a baking sheet lined with parchment paper. 16cover with transparent film and leave to rise for another hour.

In a small bowl put the egg yolk 17.

Add the milk 18 and bang.

Brush the rabbits with the egg yolk and milk mixture 19.

Add the chocolate chips to form the eyes 20.

Bake at 180°C and cook for 25-30 minutes, or in any case until golden brown. Take them out and let them cool completely. 21.


The brioche bread rabbits can be stored at room temperature, closed in a paper or plastic bag, for approx. 2 days. You can also freeze them and take them out of the freezer when needed.

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