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Easter Brioche Bunnies with Saffron

  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 105
  • Yield: 10 1x


  • 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


  1. 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.
  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.


  • Happy Easter!