Osterhasen Brioches

Osterhasen Brioches (Easter Bunny Brioches).

Method

Melt butter and allow to cool.

Put the flour, sugar, yeast, 4 eggs yolks, salt, milk and the melted butter into a bowl.

Knead the ingredients together to a smooth dough for about 5 minutes. Cover and leave in a warm place until the dough has doubled in size (2 hours).
Knead the dough again on a surface dusted with flour. To make the bunny, make 10 larger tennis-ball sized rounds for the head and 20 smaller rounds for the ears.
Assemble the bunnies on a baking tray lined with baking parchment.

Mix the egg yolk with the cream and brush the surface of the bunnies with the mixture using a pastry brush.

Bake in a preheated oven at 180 °C for 15 minutes.
To make the glaze, mix together the confectioners' sugar with a the lemon juice and fill a plastic sandwich or freezer bag with the mixture.

Cut a corner off the end of the bag. Squeeze out the glaze to glue raisins as eyes and noses and to pipe whiskers on the bunny.

• Bread
• Easter
• Easter Bunny Brioches
• German
• Osterhasen Brioches