Easter Bread: Make Bunny Brioche!

Transform an irresistible lemon brioche dough into adorable bunnies for your Easter buffet with these tips, a few snips, and some shaping.

Whip up a batch of these delicious (and adorable!) brioche rolls shaped just like bunnies. We'll show you how to snip and shape the dough into a group of bunny friends that are the perfect addition to your Easter brunch menu.

bunny buns

Use our easy recipe to mix up a batch of lemon brioche dough, then use our step-by-step directions to shape the dough into bunny shapes.

Bunny Brioche

Step 1: Pat Dough and Cut Squares

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.

Bunny Brioche Images

Step 2: Make a Cut

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.

Bunny Brioche Images

Step 3: Pinch Dough

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.

Bunny Brioche Images

Step 4: Add the Nose

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.

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