This Easter-ready bread is almost too cute to eat! With some simple snipping and shaping, irresistible lemon brioche dough transforms into adorable bunnies for the Easter buffet.
For each bunny, remove a tiny bit from a square and shape into a 1/4-inch ball for a nose. Shape remaining piece into an oval, about 3 inches long and 2-1/4 inches wide.
Using kitchen shears or a dough scraper, make a 2-inch cut lengthwise down the center of the oval (you'll go about two-thirds of the way) to make the bunny's ears.
Use your index fingers to pinch the dough as shown where the cut stops. This will define the head (head might seem small but will become bigger during rising and baking). Gently shape the head. Using the side of your pinky, make indentations in the ears.
Make a small indentation in the center of the head with your finger, brush with water, and add the small ball for the nose. Let rise, brush with egg-white mixture, and bake as directed below.