Easter Brioche Bunnies (Challah Bread Recipe)
Soft, golden Easter brioche bunnies made with homemade challah dough. Easy to shape, fun to bake, and perfect for the Easter table.
Servings: 12
Calories: 160kcal
Equipment
- Kitchen scale
- Lined baking sheet
Ingredients
- 1 batch of dough use my traditional challah bread recipe
- 1 egg for egg wash
- 1 tablespoon milk for egg wash
- 12 raisins for eyes
Instructions
- Prepare the dough: Make your challah dough following the recipe until smooth, soft, and easy to handle.1 batch of dough
- First rise: Place in a lightly greased bowl, cover with cling film or a damp tea towel, and leave in a warm spot for 60 minutes until doubled. The dough should spring back slowly when you poke it with a finger.
- Divide the dough: Punch down the dough and divide into 12 equal pieces, about 80–100g each.
- Shape the bunnies: Roll a piece of dough into a long rope on a clean work surface lightly brushed with a bit of oil. Aim for a rope about 25–30 cm long.
- Cut the ends of the dough rope, making one side shorter for the tail and the other longer for the head and ears (about three times the length of the tail).
- Coil the middle of the dough rope to form the bunny body and attach the short end to create the tail.
- Use the longer end to shape the head, split the tip into two for ears, attach to the body, and press in a raisin for the eye.12 raisins
- Place shaped bunnies on a lined baking tray and let them rest until slightly puffed.
- Egg wash and bake: Whisk 1 egg with 1 tablespoon of milk. Brush each bunny gently. Bake at 375°F (190°C / 170°C fan / Gas 5) for 20–25 minutes until deep golden brown. If tops brown too quickly, tent loosely with foil. Cool on a wire rack for 5 minutes before serving.1 egg
Video
Notes
1. Oven temp: 375°F / 190°C / 170°C fan / Gas 5 for 20–25 minutes.
2. Make ahead: Shape bunnies and refrigerate overnight (uncooked). Egg wash and bake straight from the fridge — add 3–5 extra minutes.
3. Freeze: Baked bunnies freeze well for up to 2 months. Reheat at 320°F (160°C) for 8 minutes from frozen.
4. Dough weight: Each piece should be 80–100g for evenly sized bunnies that bake in the same time.
5. Shape tip: Work with slightly cold dough — if your kitchen is warm, chill shaped bunnies for 10 minutes before baking to hold their form.
Nutrition
Calories: 160kcal | Carbohydrates: 38g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 433mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 0.001mg | Calcium: 59mg | Iron: 1mg
