This week, I will try to offer you some Easter recipes. I admit that I fell a little behind in my content creation. However, it is not the ideas that are lacking. Just the time.
But I absolutely wanted to try a new brioche shape. I spotted some videos on Pinterest where in a few very simple gestures, we see a rabbit or other animals appear in fimo clay. Yes, in polymer clay! I was wondering if we could adapt this to brioche. So that’s the result. Nice no?
I used the same recipe as for the wool roll bread. The result is a fluffy and very light brioche. It works very easily.
The gesture is quite simple to do. Despite everything, my rabbits still don’t all have the same head. Some have longer ears than others, others grimace a little, others squint… But the uniformity is rather boring. I’m actually super happy with the result. Once raised and cooked, these bunnies are too cute. What do you think ?
I’ve attached some photos of the build. They are taken from the video that I will add to instagram. Do not hesitate to check it out.
Rabbit buns for Easter:
100 g full cream
1 heaped tsp dehydrated baker’s yeast
320g T45 flour
1/2 tsp salt
20 chocolate chips
Warm the milk and cream and mix in the yeast.
In the bowl of the robot, put the flour, sugar, egg and salt.
Add the mixture with the milk and knead for about 6/7 minutes at medium speed.
Cover the bowl and let rise for about 1 hour. The dough will double in size.
Place the risen dough on a lightly floured work surface.
Cut it into 10 pieces of the same weight. Make balls.
Roll out the first piece, giving it an oval shape.
Make two cuts as in the photo, then turn them to make the ears.
Roll from the bottom.
Pinch with your fingers to make the mouth and snout.
I add the chocolate chips for the eyes at this time so that you were visualizing good, but it’s better to put them after the shoot. Slightly split the ears.
Do the same with the other pieces.
Arrange them on a baking sheet, spacing them well apart.
Leave to rise away from drafts for another 1 hour.
Preheat the oven to 170°C.
Brush the brioches with milk, and place the eyes.
Cook for about 12/15 minutes. They should be lightly golden.
To finish: do not hesitate to lightly flavor the dough with vanilla, orange blossom or a little rum.