• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » American Favorites » Desserts » Easter Brioche Bread Bunnies

Easter Brioche Bread Bunnies

By: Rosemary Published: March 22, 2021 Updated on: March 21, 2023

Share

Share
Pin
Email
Jump to Recipe

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!

bunnies in a basket and one leaning against the basket

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!

Table of Contents

  • Recipe Ingredients
  • What is the best temperature for liquid in yeast bread?
  • How to make them
      • Never Miss a Recipe!
  • What is brioche?
  • How to know when the bread is done
  • How to store it
  • How to freeze it
  • More Delicious Sweet Bread Recipes
  • Easter Brioche Bread Bunnies
    • Ingredients US CustomaryMetric 1x2x3x
      • For room temperature, remove from the fridge 30-45 minutes before using.
      • EGG WASH
    • Instructions 
      • EGG WASH
      • *The bread is done when the inside temperature reaches 190F (88C) or when knocked on the bottom there is a hollow sound.
    • Video
    • Nutrition

Recipe Ingredients

  • 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.

mixing the dry ingredients in a bowl and the egg & milk added

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).

the dough just mixed, the dough knead until smooth.

Move the dough to a lightly floured flat surface and form into a ball, wrap it in plastic wrap and refrigerate.

the dough before and after refrigerated.

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.

forming the dough into the shape of a bunny. A piece of dough rolled to a rope, 2 balls and ears.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Place the bunnies on the prepared cookie sheet. Cover and let rise until doubled.

    The bunnies on a parchment paper lined cookie sheet before and after rising.

    Brush the bread with an egg wash, sprinkle with nonpareils if desired and bake. Immediately move them to a wire rack to cool completely.

    The bread brushed with egg wash and sprinkled with nonpareils before and after baked.

    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.

    Bunnies in a green basket.

    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.

    Up close Easter bunny.

    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.

    bunnies in a basket and one leaning against the basket.
    bunnies in a basket and one leaning against the basket

    Easter Brioche Bread Bunnies

    Rosemary Molloy
    These cute little Easter Brioche Bread Bunnies are a soft and delicious treat. The kids will love giving you a hand in the kitchen making them for Easter.
    5 from 5 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Chilling & Rising Time 2 hrs
    Total Time 2 hrs 40 mins
    Course Breakfast, Dessert, Snack
    Cuisine American/Italian
    Servings 7 bunnies
    Calories 260 kcal

    Ingredients
     
     

    • 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.

      EGG WASH

      • 1 egg
      • 1 tablespoon water
      • 2 tablespoons nonpareils (if desired)

      Instructions
       

      • 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!

      EGG WASH

      • In a small bowl beat together the egg and water.

      *The bread is done when the inside temperature reaches 190F (88C) or when knocked on the bottom there is a hollow sound.

        Video

        Nutrition

        Calories: 260kcalCarbohydrates: 43gProtein: 8gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 60mgSodium: 141mgPotassium: 116mgFiber: 2gSugar: 8gVitamin A: 201IUVitamin C: 1mgCalcium: 36mgIron: 2mg
        Keyword brioche bread, easter bread, Easter bread bunnies
        Tried this recipe?Let us know how it was!

        Subscribe Today

        Never Miss a Recipe!

        Subscribe today and receive my free e-book of recipes!

          We won't send you spam. Unsubscribe at any time.


          Bread & Yeast Breads, Breakfast, Breakfast / Brunch, Desserts, Donuts & Pastries, Easter

          Related

          Comments

            Leave a Reply Cancel reply

            Your email address will not be published. Required fields are marked *

            Recipe Rating




            This site uses Akismet to reduce spam. Learn how your comment data is processed.

          1. Mary says

            April 18, 2022 at 10:08 pm

            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.

            Reply
            • Rosemary says

              April 23, 2022 at 6:59 pm

              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.

              Reply
          2. Carolina says

            April 5, 2021 at 3:20 am

            5 stars
            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!

            Reply
            • Rosemary says

              April 6, 2021 at 6:51 pm

              Hi Carolina, thanks so much, so glad your daughter loved it. Take care.

              Reply
          3. Sonia says

            March 30, 2021 at 2:21 pm

            Can I make this in the food processor ?

            Reply
            • Rosemary says

              March 30, 2021 at 2:37 pm

              Hi Sonia, you could bring it together in the food processor and then finish kneading it by hand for about 8-10 minutes. 🙂

              Reply

          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

          Most Popular

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Homemade Potato Gnocchi

          Pieces of fudge on parchment paper.

          Old Fashioned Chocolate Fudge

          Sauce and pasta in a bowl with some on a fork.

          Authentic Bolognese Sauce

          5 stacked lemon cookies.

          Italian Lemon Cookies

          Filter By Date

          Readers Favorite Trending Recipes

          Ricotta cake on a glass cake stand.

          Italian Lemon Ricotta Cake

          pizza dough 3 rounds on parchment paper

          Best Pizza Dough

          puff pastry cut in half stacked.

          Quick & Easy Homemade Puff Pastry

          Homemade Potato Gnocchi

          Ingredients.

          • Beef
          • Chicken
          • Chocolate
          • Eggs
          • Fish & Seafood
          • Pasta
          • Pork

          Course.

          • Appetizers & Snacks
          • Breakfast / Brunch
          • Drinks
          • Lunch
          • Main Dish

          Browse.

          • About Me – Rosemary Molloy
          • Contact
          • Disclosure/Privacy
          • Recipe Index
          Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
          Design by Pixel Me Designs