A perfect dessert for Easter: Bunny Brioche.
How do we serve rabbit on the table? In the form of brioches… or, rather, the otherway around: brioches in the form of a rabbit.
I’m neither a gastroblogger, nor a kitchen fairy, but sometimes the desire to experiment in my cooking sparks up in me. At times like this the children follow my movements with a mix of curiosity and fear and they cheer in hopes that I won’t end up serving them the leftovers of the dry bread from two days ago, and that they won’t freeze to their chairs while I’m trying to air out the smoke from the kitchen… and, well, the rest of the house, too.
Mind you, not all my attempts have such dramatic results, but there had definitely been cases where we urgently had to call some nearby fast food restaurant to order a few boxes of lifesaving pizzas after things went awry. But time and again the experiment goes so well that they demand encores for at least the next three days.
Such was the case with the Bunny Brioche.
Easter Bunny Brioche
- 680 g flour
- 680 g powdered sugar
- 68 g butter
- 3 large egg yolks
- 40 g fresh yeast or corresponding amount of instant yeast
- 8 g salt
- 330 ml lukewarm milk
- Knead all the ingredients into a uniform dough.
- Let the dough rest in a warm place for 20 minutes.
- Knead it again, then let it rest for another 20 minutes.
- Cut in into 16 pieces of the same size.
- Stretch each piece to a length of 40-45 cm.
- Cut a small bit off the ends, these will become the bunny’s tails.
- Twist the pieces so as to form a bunny.
- Place the tail into the hole in the lower part of the braid.
- Put baking paper on two baking trays.
- Preheat the oven to 190 C/375 F.
- Place the bunnies on the baking trays.
- Beat an egg to and glaze the bunnies with it.
- Let them rest for 35-40 minutes.
- Glaze them again and put them into the oven for 12-15 minutes.
sugar on them.
Happy Easter to all of my readers!