Little Easter rabbit brioches (vegan recipe, dairy and egg free)

    Two years ago, for Easter, I had proposed to discover the recipe and the story of the Hot Cross Buns as they are not well-known in France.


   This year, I wished to propose another type of original brioche that you'll be able to enjoy this long weekend for breakfast or the afternoon snack. You may have seen this little bunnies on the Internet, I stumbled on these cuties last year and I wanted to try them but I went on a vegan version as I had never baked a vegan brioche or bread. If you're just intolerant to eggs or milk it's also the occasion to try them.

   To assemble them, not complex technic, you just need to like to build things and you if you have drawing genes more developed than mine - I sadly never knew how to draw until now - your bunnies will even be prettier than mine! ^_^

    You'll be able to enjoy these little brioches just as they are, plunged into hot chocolate or spread what you like most on it. Of course, you can use the type of milk you prefer and use soft butter if you don't have margarine. 

--> Recette en français.

Easter little rabbit brioches (dairy and egg free)



Prep time : 20 to 25 minutes
Resting time : 3 hours
Cook time : 20 to 25 minutes
Serving : 8 to 10 little bunnies


Brioches

- 1,6 cup (250 g or 8,75oz) flour
- 1/2 instant baker yeast packet (4 to 5 g or 0,14 to 0,18 oz)
- 4 tbsp (40 g or 1,4 oz) organic whole cane sugar
- 25 g or 0,875 oz plant-based milk yogurt
- 125 ml plant-based milk
- 55 g or 1,925 oz plant-based margarine

- a few chocolate chips or Corinth raisins


Brushing

- plant-based margarine
- plant-based milk
- organic whole cane sugar

• In a mixing bowl, mix together the flour, the yeast and the sugar. Add the yogurt, the milk and the margarine cut in little pieces and mix with a wooden spoon then continue to knead with your hands during 15 minutes - 10 minutes are enough with a food processor. The dough should be quite sticky at first, keep a little bowl of flour next to you to flour your hands if needed, be careful not to add too much though. At the end, the dough should be very elastic.

• Pour the dough in a greased mixing bowl, cover with a clean linen and let rise for about 3 hours in a warm place - an oven pre-heated to 50°c/120°F for example - the dough should double its size.

• Degas the dough with your fist and put it on a non-floured work surface. Cover a baking tray with baking paper and put it next to you.

• To assemble your bunnies, take a piece of dough for each body part, try to make them the most identical possible for a uniform cooking. if you prefer, you can weight each body part of your first bunny to have a reference. Do not flour the pieces of dough so that they stick to each other easily.

• Bunny body: take a piece of dough, roll it with the palm of your hands on the work surface so as to have a little roll of 20 to 25 cm (7,8 to 9,75 inches), as thick as you want, the ticker the softer your bunnies will be. On the baking sheet, roll it into a snail shape. 

• Bunny tail: take a tiny piece of dough, make a tiny ball and make it stick to the bunny body.

• Bunny head: take a little piece of dough - about 3 times the size of the tail - shape it into an olive and cut the 2/3 of it with scissors to make the ears and make it stick to the bunny body, finally add a chocolate chip or a raisin for the eye. repeat these steps with the rest of the dough. Let them rise for about 10 minutes.

• Prepare the brushing, in a little bowl, warm 1,5 tbsp or margarine to make it melt, add 1,5 tsp plant-based milk and 1,5 tsp sugar, mix and brush the bunnies with it.

• Put them in a pre-heated oven during 20 to 25 minutes at 320°F (160°c). Watch them, especially if they're not of the same size, take the most little ones before, just when they're golden. Let them cool on a wire rack.

Have all nice Easter holidays!

--> Recette en français.

--> Recette en français.

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