These cute little Easter Brioche Bread Bunnies are made with a soft and delicious brioche bread, that is easy to make & easy to work with. The kids will love giving you a hand in the kitchen making them for Easter. Perfect as a breakfast treat or even dessert!
It’s Easter everywhere now, chocolate eggs wrapped in fancy paper with beautiful bows, some of my favourite chocolate turned into mini eggs, and of course these adorable sweet dough bunnies. I have always wanted to make them, and when my friend showed me how simple they are to create I knew I had to share them with you too!
- Flour – all purpose flour
- Salt – if you use unsalted butter then add a bit more salt
- Sugar – granulated sugar
- Lemon – zest of one lemon
- Yeast – active dry yeast
- Egg – whole egg room temperature
- Butter – softened butter
- Vanilla – vanilla extract
- Milk – lukewarm milk 2% or whole milk
What is the best temperature for liquid in yeast bread?
I always make sure my water or milk is lukewarm between 98-105F (36-40C). The liquid shouldn’t be hot or it will kill the yeast. It can even be room temperature, although it may take a little longer for your dough to rise, but longer rising time results in a more flavourful dough.
How to make them
In a large bowl or stand up mixer whisk together the flour, salt and sugar, add the yeast and mix gently. Make a well in the middle and add the egg, butter, vanilla and milk, mix with a fork until it is almost combined.
With the dough hook attachment, knead the dough until smooth, the dough will remain a little sticky, (this dough can also be kneaded by hand).
Move the dough to a lightly floured flat surface and form into a ball, wrap it in plastic wrap and refrigerate.
Remove the dough from the fridge and form the bunnies.
To form the body, remove a piece of dough and roll into a long rope, roll up the rope from the left to the right leaving a piece sticking out to form the front foot, remove a piece of dough and roll into a ball to form the head attach to the body, remove a piece and shape into an oval and slice in the middle 3/4 the ways down, do not cut through, shape the 2 pieces into ears, attach to the head, remove a small piece of dough and make a round ball and attach to the body for the tail.
Place the bunnies on the prepared cookie sheet. Cover and let rise until doubled.
Brush the bread with an egg wash, sprinkle with nonpareils if desired and bake. Immediately move them to a wire rack to cool completely.
What is brioche?
Originating in France, brioche bread is known for its thin outer golden-brown crust and versatility as it is used for so many things such as Easy Bread Pudding.
The addition of sugar, however, didn’t come until later which took it from bread to pastry.
Now that sugar has been added to the recipe, it allows for the addition of other things like raisins which makes it the perfect breakfast or dessert.
If you have ever bought brioche in a store you’ll know it is more expensive than regular bread. This is because of the increased amount of eggs and butter and the more expensive the ingredients, the more expensive the bread.
How to know when the bread is done
The finished bread should be golden brown on the top, if the bread is browning too much before it is done, then cover it with foil and continue baking. The bread is done when the inside temperature reaches 190F (88C) or when knocked on the bottom there is a hollow sound.
How to store it
To store the baked bread place it in an airtight container or bag. It will keep at room temperature for a few days, or in the fridge for around a week. Although keeping it in the fridge could dry it out. Warm it in a low oven for about 10 minutes before serving.
How to freeze it
The dough can also be frozen, be sure to freeze it after the final rise in a freezer safe bag or container. It will keep in the freezer for up to 2 weeks.
When ready to make, thaw the dough overnight in the fridge, then bring to room temperature (about an hour should do), shape and bake the dough as directed in the recipe.
You can also freeze the baked dough, be sure to cool the dough completely then wrap in plastic or foil and place in a freezer safe bag. The bread will keep for up to 2 months in the freezer.
More Delicious Sweet Bread Recipes
- Traditional Italian Easter Bread
- Streusel Topped Blueberry Bread
- Best Homemade Lemon Bread
- Creamy Vanilla Frosted Coconut Pound Cake
So if you are looking for a cute and delicious addition to your Easter Table why not try these Easter Brioche Bread Bunnies and let me know what you think.
Easter Brioche Bread Bunnies
- 2½ cups flour (all purpose
- ¼ teaspoon salt
- 2½ tablespoons granulated sugar
- 1 zest lemon
- 1½ teaspoons active dry yeast
- 1 large egg (room temperature)
- 2 tablespoons butter (softened/salted)
- 1 teaspoon vanilla
- ½ cup + ½ tablespoon milk (room temperature) I used whole milk
For room temperature, remove from the fridge 30-45 minutes before using.
- 1 egg
- 1 tablespoon water
- 2 tablespoons nonpareils (if desired)
- In a large bowl or stand up mixer whisk together the flour, salt, zest and sugar, add the yeast and mix gently, make a well in the middle and add the egg, butter, vanilla and milk mix with a fork until it is almost combined.
- Then with the dough hook on speed 2 knead the dough for 7 minutes, until smooth, the dough will remain slightly sticky, (this dough can also be kneaded by hand for 10 minutes).
- Move the dough to a lightly floured flat surface and form into a ball, wrap it in plastic wrap and refrigerate for 40 minutes.
- Remove the dough from the fridge and form the bunnies.To form the bunny –1. Remove a piece of dough (about 1 ¼ ounces / 38 grams) and roll into a long rope ( 10 inches / 25 cm) roll up the rope from the left to the right leaving a piece sticking out to form the front foot.2. Remove a piece of dough (½ ounce/14 grams) and roll into a ball to form the head attach it to the body.3. Remove a piece of dough (⅓ ounce / 10 grams) and shape into an oval with a slightly pointed top, slice in the middle 3/4 the way down, do not cut through, shape the 2 pieces into ears, attach to the head, 4. Remove a small piece of dough (2 grams) and make a small round ball and attach to the body for the tail.I made 7 Bunnies which were a medium size (for me), you could make smaller or even a large one. Weight is just to give you an idea of the sizes of dough you will need.
- Place the bunnies on a parchment paper lined cookie sheet or 2. Cover with plastic wrap or a clean tea towel and let rise in a warm draft free area for approximately 1-2 hours or until doubled in bulk.
- Pre-heat oven to 350F (180C).
- Brush the bread with an egg wash, sprinkle with nonpareils or sugar if desired and bake for approximately 20-25 minutes check for doneness* (depending on the size, could be more or less time, check after 15 minutes). Immediately move the baked bread to a wire rack to cool completely. Enjoy!
- In a small bowl beat together the egg and water.
Hello Rosemary – I was so excited to try these adorable little bunnies. Sadly, they look great but did not rise and they came out rather dense. The recipe calls for active dry yeast and I wonder if this should have been proofed in a warm liquid beforehand – over and above the milk.. My dough was not sticky at all. I followed the metric measurements to the T and got 9 bunnies. I love the gram details you gave for each ‘body part’. I did that too. I’d love to try again…do you have any suggestions…..my yeast was new.
Hi Mary, sorry it didn’t work out for you. If you want you could activate the yeast in the milk first then add to the flour and continue, see if that helps. Or even let it rise in your oven with the light on, that can help also. Let me know. Take care.
My daughter loved this! I wasn’t sure how it was going to rise and bake. But it turned out great! Thanks for sharing the recipe!
Hi Carolina, thanks so much, so glad your daughter loved it. Take care.
Can I make this in the food processor ?
Hi Sonia, you could bring it together in the food processor and then finish kneading it by hand for about 8-10 minutes. 🙂