Brioche Bunny

Name: Brioche Bunny
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 100 ml Milk; 15 g fresh yeast; 275 g Flour; 30 g soft butter; 1 egg (size M); 2 TABLESPOONS Sugar; 1 knife tip ground saffron; 1 pinch Salt; 1 Egg yolk (size M); 10 Raisins; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

100 ml Milk
15 g fresh yeast
275 g Flour
30 g soft butter
1 egg (size M)
2 TABLESPOONS Sugar
1 knife tip ground saffron
1 pinch Salt
1 Egg yolk (size M)
10 Raisins
baking paper

Directions

1
Warm the milk in a pot lukewarm, remove from the stove. Dissolve yeast in it. Put flour, butter, egg, sugar, saffron and salt in a bowl. Add the yeast milk, first with the dough hooks of the hand mixer, then knead with floured hands to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes
2
Knead the dough and cut in half. Remove 10 balls (slightly smaller than the size of a hazelnut) from one half of the dough. From the remaining dough roll out 10 thin strands (approx. 15 cm long) and roll into snails. Form 10 oval heads from the remaining dough. Use a knife (or scissors) to cut the dough in such a way that you can form ears. Put the bunnies together on a baking tray lined with baking paper and let them rise covered for about 15 minutes
3
Whisk the egg yolk and 1-2 tablespoons of water. Spread the bunny with egg yolk and press 1 raisin each as an eye into the bunny. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Take out and let cool down
4
waiting time approx. 1 1/2 hours