Easter bunny brioche (and not just for Easter!)

Ingredients

• 200 gmilk
• 10 g (or 20 g fresh yeast)dried baker’s yeast
• 100 gsugar
• 1egg
• 1egg yolk
• 120 gsoftened butter
• 500 gT45 flour
• 8 g (2 teaspoons)salt
• 1egg
• 12chocolate chips

Instructions

1. 1

   Warm the milk

   Warm the milk in the microwave for 40 seconds. Add the yeast and stir until it has dissolved completely.

2. 2

   Add sugar and eggs

   Stir the sugar into the milk mixture, then add the beaten egg and egg yolk.

3. 3

   Combine dry ingredients

   Put the flour and salt into the bowl of a stand mixer.

4. 4

   Mix the dough

   Fit the mixer with a dough hook and run it at medium speed, gradually pouring in the milk, yeast, sugar and egg mixture.

5. 5

   Add the butter

   After 2–3 minutes, when the dough is smooth, add the butter in pieces.

6. 6

   Knead until smooth

   Mix for at least 5 minutes, until the dough is sticky but smooth. If needed, scrape down the sides of the bowl with a spatula.

7. 7

   Cover the dough

   Cover the dough with cling film and leave it to rise somewhere warm and, if possible, humid.

8. 8

   Let it rise

   After 2 hours, the dough should have doubled in size. Press it down to release the gas.

9. 9

   Divide and shape

   Divide the dough into 12 equal-weight pieces. From the dough, make a very small ball, a slightly larger ball, a V-shaped piece and a rope.

10. 10

    Form the rabbits

    Shape the pieces into rabbits and place them on a baking mat, leaving space between them.

11. 11

    Prove again

    Leave the shaped rabbits to rise for 1 hour.

12. 12

    Preheat the oven

    Heat the oven to 180°C.

13. 13

    Brush with egg

    Beat the remaining egg and brush it over the rabbits.

14. 14

    Add chocolate eyes

    Place one chocolate chip on each rabbit to make its eye.

15. 15

    Bake the brioche

    Bake for 15 minutes.

16. 16

    Cool on a rack

    When baking is finished, transfer the rabbits to a wire rack to cool.

What is Easter bunny brioche?

Brioche is a French enriched bread, made tender and rich with butter and eggs. This version turns the dough into individual rabbit shapes, with a chocolate chip for each eye.

The familiar French brioche dough gives the buns their soft crumb, while the shaping makes them a fun centrepiece for an Easter breakfast or tea.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 7g protein, 44g carbs, 10g fat.

The flour and sugar provide most of the carbohydrates, while butter contributes much of the fat and the eggs and milk provide some protein. Pair a bun with yoghurt and fruit for a more rounded plate.

The enriched dough

Yeast and milk: dissolving the yeast in lukewarm milk helps it mix evenly through the dough. The milk should feel warm rather than hot.

Butter: add it in pieces after the dough has started to become smooth. This lets the flour and liquid combine before the butter enriches the mixture.

Kneading and proving

Kneading: the dough is meant to be sticky, so resist adding extra flour as you mix. Scrape the bowl with a spatula if dough clings to its sides.

First rise: give it about 2 hours in a warm place, checking that it has doubled before moving on. After shaping, the second rise takes 1 hour.

Shaping the rabbits

Equal portions: divide the dough into 12 pieces of the same weight so the buns bake at a similar rate.

Rabbit details: use the small and larger balls, V-shaped piece and rope to make the shapes. Leave space between the formed buns, as they will expand during their second rise and in the oven.

Browning and doneness

Egg wash: brush the beaten egg gently over the risen dough for a glossy, golden finish. Add the chocolate eyes after brushing so they stay visible.

Bake for 15 minutes at 180°C, as directed. The buns should look golden; transfer them carefully to a wire rack after baking.

Serving the brioche

Serve the buns once they have cooled enough to handle, as a breakfast treat or alongside tea or coffee. Their individual size also makes them easy to share.

For a more balanced plate, pair one bun with yoghurt and fresh fruit rather than serving brioche alone.

Recipe notes & tips

• Use softened butter so it incorporates readily into the dough.
• Weigh the dough portions if you want the 12 buns to be evenly sized.
• Leave room between the shaped rabbits on the baking mat.
• Use a warm, draught-free spot for proving and check that the dough has doubled after the first rise.
• Cool the buns on a wire rack to prevent the bases from becoming damp.

Variations

• Change the eyes: use small raisins instead of chocolate chips.
• Add citrus zest: mix finely grated orange zest into the dough with the sugar.
• Try a different shape: form the portions into simple round brioche buns.
• Use fresh yeast: replace the dried yeast with the listed 20 g of fresh yeast.
• Serve with jam: offer the cooled buns with a little jam at the table.

Common mistakes to avoid

• Overheating the milk: very hot milk can hinder the yeast; warm it gently for the stated 40 seconds.
• Adding the butter too soon: wait until the dough is smooth after the first 2–3 minutes of mixing.
• Adding extra flour: the dough is supposed to be sticky; scrape the bowl rather than stiffening it.
• Skipping the second rise: give the shaped rabbits the full 1 hour to prove.
• Crowding the buns: leave space between them so they have room to expand.
• Overbaking: stick to the stated 15 minutes and check for a golden finish.

How to store

Once completely cool, store the buns in an airtight container at room temperature and eat within 2 days for the softest texture. Warm briefly in a low oven or microwave until just heated through.

Frequently asked questions