Osterhasen Brioches

Osterhasen Brioches

Ingredients:

Butter, 100 gr
Instant yeast, 2 envelopes
Milk (lukewarm), 2 tbs
Flour, 500 gr
Sugar, 80 gr
Egg yolks, 4
Salt, 1/2 tsp
Egg yolk (for the eggwash, beaten with 1 tbs cream),1
Raisins, for the eyes
Confectioner's sugar, 125 gr
Lemon juice, 2 tbs

Preparation:

Melt butter and allow to cool.

Put the flour, sugar, yeast, 4 eggs yolks, salt, milk and the melted butter into a bowl.

Knead the ingredients together to a smooth dough for about 5 minutes. Cover and leave in a warm place until the dough has doubled in size (2 hours).

Knead the dough again on a surface dusted with flour. To make the bunny, make 10 larger tennis-ball sized rounds for the head and 20 smaller rounds for the ears.

Assemble the bunnies on a baking tray lined with baking parchment.

Mix the egg yolk with the cream and brush the surface of the bunnies with the mixture using a pastry brush.

Bake in a preheated oven at 180 °C for 15 minutes.

To make the glaze, mix together the confectioners' sugar with a the lemon juice and fill a plastic sandwich or freezer bag with the mixture.

Cut a corner off the end of the bag. Squeeze out the glaze to glue raisins as eyes and noses and to pipe whiskers on the bunny.