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🍰 Bunny Ear Brioche

529 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cube 100 g of butter and place it on a plate to soften.
  2. 2. Wash a lemon with hot water and dry it.
  3. 3. Grate about one-third of the lemon's peel using a fine grater.
  4. 4. Cut the lemon in half and squeeze out the juice.
  5. 5. Slightly warm up milk in a small saucepan.
  6. 6. Dissolve yeast in the lukewarm milk.
  7. 7. Stir 2 tablespoons of brown sugar and 2 tablespoons of flour into the milk-yeast mixture.
  8. 8. Cover the bowl with a pot lid and let the mixture rest for about 20 minutes.
  9. 9. Mix 470 g of flour, the remaining brown sugar, and salt in a large bowl.
  10. 10. Pour the yeast-milk starter mixture into the flour mixture.
  11. 11. Add 2 whole eggs and 1 egg yolk.
  12. 12. Knead everything into a smooth dough.
  13. 13. Cover the bowl with a kitchen towel or plate.
  14. 14. Let the dough rise in a warm place for about 1 hour until the volume has doubled.
  15. 15. Grease a 16 cm springform pan with butter.
  16. 16. Knead the dough briefly.
  17. 17. Shape the dough into a ball.
  18. 18. Place the dough ball into the prepared pan and press it down slightly.
  19. 19. Cover the pan with a cloth or plate.
  20. 20. Let the dough rise again for about 45 minutes.
  21. 21. Preheat the oven to 170 °C with top and bottom heat.
  22. 22. Brush the risen brioche dough with milk.
  23. 23. Bake the brioche in the preheated oven on the middle rack for about 35–40 minutes.
  24. 24. Check for doneness: The brioche is ready when it sounds hollow when tapped and the surface is firm.
  25. 25. Remove the brioche from the oven.
  26. 26. Let the brioche cool on a wire rack for about 10 minutes.
  27. 27. Carefully release the brioche from the pan.
  28. 28. Let the brioche cool completely on the wire rack.
  29. 29. Preheat the oven to 180 °C.
  30. 30. Knead 50 g of flour, 25 g of butter, 2 teaspoons of powdered sugar, and 1 tablespoon of water by hand to make a shortcrust pastry.
  31. 31. Roll out the shortcrust pastry on a floured work surface to about 3 mm thickness.
  32. 32. Cut out 4 bunny ears, each about 12 cm long, from the dough.
  33. 33. Place the bunny ears on a baking sheet lined with baking paper.
  34. 34. Bake the bunny ears for about 10 minutes until golden brown.
  35. 35. Let the bunny ears cool on the baking sheet.
  36. 36. Cut two deep slits into the cooled brioche for the ears.
  37. 37. Put 150 g of powdered sugar, the remaining egg white, 1 tablespoon of lemon juice, and 1 pinch of salt into a bowl.
  38. 38. Whisk the mixture with a hand mixer and whisk until it forms a foamy, thick glaze.
  39. 39. Brush the brioche and 2 nice bunny ears with the glaze.
  40. 40. Wait until the glaze on the bunny ears has dried.
  41. 41. Insert the bunny ears into the slits of the brioche.
  42. 42. Support the ears with two small wooden skewers on the back if necessary.
  43. 43. Dust the brioche with powdered sugar as desired.
  44. 44. Garnish the brioche with some mint or lemon balm.

Nutrition per serving