I have to admit those bunnies hardly look like bunnies ;) They are a bit abstract. Or a lot.
Well – but I believe all of you have a good imagination and see bunnies in those little… creatures. Maybe I should have made the ears longer, the head all in all a bit smaller and put something in the face for yes or a nose… next time :) Anyways – these BUNNIES – are a nice treat for your Easter Brunch. They are almost finger food because they are quite small, go well with some butter and jam or just as decoration on the plate. Well I would eat it if it’s a decoration on my plate – so let’s stick to finger food ;)

Note: The saffron gives the brioche a nice color, but not everybody likes the taste – so go easy on the saffron – it is expensive anyways :P
INGREDIENTS / ZUTATEN
2 1/8 cups (275g) all-purpose flour
3.5 fl oz. (100ml) milk, lukewarm
0.5 oz (15g) fresh yeast
2 tbsp. sugar
1/8 cup (30g) butter, at room temperature
1 egg, medium
pinch of ground saffron
pinch of salt
1 egg yolk
275g Mehl (Type 405)
100ml Milch, lauwarm
15g frische Hefe
2 EL Zucker
30g weiche Butter
1 Ei (Größe M)
1 Prise gemahlener Safran
1 Prise Salz
1 Eigelb (Größe M)


DIRECTIONS / ZUBEREITUNG
2. Add sugar, butter, egg, saffron and salt to the bowl and mix. Knead until you get a nice smooth dough. Cover with a kitchen towel and let rise in a warm place for 30 minutes.
3. Preheat the oven to 390˚F (200°C). Prepare a baking sheet with baking parchment and set aside.
4. Knead the dough again and cut in half. Use one half of the dough to form 10 small balls (size of a hazelnut) and 10 strings (about 6 inches long). Make 10 balls out of the second half of the dough. Swirl the strings around the small balls. Cut the larger balls with a knife (or scissor) to form a bunny head with ears. Place the bodies and heads of the bunnies on the baking sheet and assemble. Cover with a kitchen towel and let rise for another 15 minutes.
5. Whisk the egg yolk with some water and brush the bunnies with the mix. Bake in the oven for 10-15 minutes. Take out of the oven and let cool down completely on a wire rack.
2. Zucker, Butter, Ei, Safran und Salz in die Schüssel geben und alles zu einem glatten Teig verkneten. Mit einem Küchentuch abdecken und an einem warmen Ort 30 Minuten gehen lassen.
3. Den Ofen auf 200°C (390°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
4. Den Teig noch einmal durchkneten und dann halbieren. Von einer Hälfte des Teiges 10 kleine Kugeln (etwa haselnussgroß) und 10 dünne Stränge (ca. 15cm lang) formen. Aus der zweiten Hälfte des Teiges 10 Kugeln formen. Aus den kleinen Kugeln zusammen mit den Teigsträngen kleine Schnecken aufrollen mit Kugel in der Mitte. Die großen Kugeln mit einem Messer (oder Schere) einschneiden und einen Hasenkopf mit Ohren formen. Auf dem Backblech die Hasenkörper und Köpfe zusammensetzen und abgedeckt noch einmal 15 Minuten gehen lassen.
5. Eigelb mit etwas Wasser verquirlen und die Hasen damit bestreichen. Im Ofen für 10-15 Minuten backen. Auf einem Kuchengitter komplett auskühlen lassen.


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Here is a version of the recipe you can print easily.
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Easter Brioche Bunnies with Saffron
- Prep Time: 30
- Cook Time: 15
- Total Time: 105
- Yield: 10 1x
Ingredients
- 2 1/8 cups (275g) all-purpose flour
- 3.5 fl oz. (100ml) milk, lukewarm
- 0.5 oz (15g) fresh yeast
- 2 tbsp. sugar
- 1/8 cup (30g) butter, at room temperature
- 1 egg, medium
- pinch of ground saffron
- pinch of salt
- 1 egg yolk
Instructions
- Sift the flour into a large bowl. Make a hole in the middle, add the milk and yeast and mix until the yeast has dissolved mostly. Let rise for 10 minutes in a warm place.
- Add sugar, butter, egg, saffron and salt to the bowl and mix. Knead until you get a nice smooth dough. Cover with a kitchen towel and let rise in a warm place for 30 minutes.
- Preheat the oven to 390˚F (200°C). Prepare a baking sheet with baking parchment and set aside.
- Knead the dough again and cut in half. Use one half of the dough to form 10 small balls (size of a hazelnut) and 10 strings (about 6 inches long). Make 10 balls out of the second half of the dough. Swirl the strings around the small balls. Cut the larger balls with a knife (or scissor) to form a bunny head with ears. Place the bodies and heads of the bunnies on the baking sheet and assemble. Cover with a kitchen towel and let rise for another 15 minutes.
- Whisk the egg yolk with some water and brush the bunnies with the mix. Bake in the oven for 10-15 minutes. Take out of the oven and let cool down completely on a wire rack.
Notes
- Happy Easter!
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