Easter Bunnies – almond milk and saffron brioches

Easter brioche bunnies

Easter is a great break in England because both Good Friday and Easter Monday are bank holidays. This year, with the wedding planning and all, I did not really have time to plan a gettaway. And to be frank, I just felt like staying home and chill (and bake).

I felt like baking something special while I had all this time at home.. so I went hunting for ideas on Pinterest (as you do). These were a lot of cute bunny cupcakes, but cake decorating is not really my forte so I had to pass. And then I came across this cute bunny brioche recipe.. which I could not really copy because t is in Bulgarian – according to Google translate. But was enough to get me started!

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As I loved the bright yellow colour, I wanted to make sure I get some of this so I added saffron to my brioche. And as I had no milk, I used almond milk for the dough, so my recipe is suitable for those who eat dairy-free.

What do you need to make 4 bunnies? 

250 g self raising flour – 1 tsp salt – 3 tbsp caster sugar – 20 g unsalted butter, diced – 10 g instant yeast – 200 ml almond milk ( + some extra to glaze) – 1 egg – 2-3 saffron stems – 4 raisins or chocolate chips (for the eyes)

How to make it? 

1. On the stove, on low fire reheat the almond milk with the saffron. Leave on low fire for 5 minute. Then turn off and let the saffron infuse for 10-15 minutes. You don’t have to remove the stems afterwards.

2. Mix the flour, yeast, salt and sugar. Add the butter and crumble it into the dry ingredient mix with your fingers. Slowly incorporate the almond milk infused with saffron to form a soft but not sticky dough. If the dough feels sticky, add a little more flour, if it is still too crumbly, add a little more almond milk.

3. Knead the dough – ideally with a Thermomix or bread machine, or by hand. If using the Thermomix, knead for 3 minutes on Dough setting (twice more than you would for bread). Put the dough in an oiled bowl, cover with a tea towel and leave in a warm place overnight or until doubled in size.

4. Turn out the dough onto a floured surface and punch it down to deflate. Divide into 4 equal pieces and you are now ready to make your bunnies! Roughly you will use 2/3 of each for the body, and then from what is left, 2/3 for  the head and 1/3 for the tail.

bunny 1

5. Start with the body, shape the dough into a thin log and roll it into a snail shell shape. Make a small bowl for the tail, and stick it onto your snail as per the picture. You don’t need to press it too hard on it, it will stick to the body when the dough rises again. Make a long triangle for the head and cut the shorter side with a pair of cissors to make the ears. Stick it on top of the body, and add a raisin or chocolate chip for the eye.

10929557_809240605829374_27546570963196111_n6. Leave to rise for about 45 mn. Then preheat the oven to 180 C.

7.  Prepare an egg wash by beating the egg with a few table spoons of almond milk. Lightly brush on top of the brioche bunnies.

8. Bake for 20 mn at 180 C. And decorate with a ribbon if you want to make them even cuter!

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