Easter Bunny Brioche
- 2 eggs
- 115g caster sugar
- 220ml semi-skimmed milk, plus 1tbsp to glaze
- 60g butter
- 600g plain flour
- 7g sachet easy-bake yeast
- Chosen by you Black Piping Icing
Beat the eggs, caster sugar and a big pinch of salt together in a large bowl.
Put 220ml of the milk and the butter in a pan. Heat very gently until the butter is melted, then leave to cool slightly. When tepid, stir into the egg mixture.
Stir in half of the flour. Add the yeast and remaining flour and knead by hand for 8-10 mins, or with a dough hook for 4-5 mins, until soft and smooth. If the mixture is too dry, add 1-2tbsp extra milk.
Put the dough in an oiled bowl, cover with oiled clingfilm and leave to prove in a warm place for 1 hr or until doubled in size.
Preheat the oven to 190C/170C Fan/Gas 5. Line 3 baking trays with baking paper. Set 1⁄4 of the dough aside. Cut the rest into 16 equal pieces. Roll each into a 30cm long sausage and wrap in a spiral, sealing the end in place with water. Arrange on trays.
From the remaining dough, shape 16 small balls for tails and 16 larger balls for heads. Roll the head pieces into fat sausage shapes and snip with scissors at one end to create ears. Fix a head and tail to each body using a little water.
Cover with clingfilm and prove for 15 mins.
Brush each bunny with a little milk and bake for 12 mins until pale golden brown. Cool on a wire rack. Add dots of icing for eyes, tie with a ribbon and serve.