I had this idea in mind for quite some while now: cute little bunnies out of brioche dough. And now that I made them they don’t look as cute as I thought they would (yeast dough isn’t so easy to work with) but they taste even better than I could have ever imagined.

Brioche bunnies Easter brunch recipe

Every Easter we make a brunch on Easter Monday. A long tradition if you want and what would be better than these brioche bunnies?! For the eye and the belly…

Sweet yeast dough bunny recipe

All you need:

Starter dough
– 270 g (2 cups) flour
– 40 g (1/4 cup) sugar
– 30 g (2 pkg.) fresh yeast
– 220 ml (1 cup) warm water

– 270 g (2 cups) flour
– 80 g (1/3 cup) butter (melted)
– 50 g (1/4 cup) sugar
– 1 egg
– 10 g (2 tsp) of salt

– some nutella for the filling
– raisins for the eyes

Put all ingredients of the starter dough together in a bowl and mix them well. Let it rest for 30 mins in a warm place.

Add the rest of the ingredients of the dough and mix well again. Let it rest for 2 mins until it’s volume as at least doubled.

Meanwhile prepare a muffin tray with paper forms.

Knead the dough and rip a piece of the whole dough. Flatten (it should now have the size of about your hand palm and be about 1/2 cm thick). Put half of a teaspoon of nutella in the middle and form a ball. Put it in the muffin form and repeat with the rest of the dough. Make sure to set a little aside for the ears of the bunnies.

Brioche bunnies in the making

Form little ears and stick them on the brioche balls. To make them stick you can coat the top with a little bit of water. Press two raisins in the dough to make the eyes. Let them rest for another 30 mins.

Preheat the oven to 200 ° C and bake the brioche bunnies for 15 mins or until golden brown.

Make this cute brioche bunnies for your Easter brunch of breakfast

Remember the brioche pigs I made for New Year one time? Brioche is a really fun dough to work and my favorite breakfast.


What are your plans for Easter? Any brunch-traditions out there?

Now. Carry on!