As announced, these brioche bunnies will seduce you, because they are easy to make, you will be able to use your mixer to simplify your step by step. Your children are your helpers, to count with you the dosages for example. Here is the recipe for 7 Easter brioche bunnies at 80g + 1 Nanterre of 400g, T45 flour: 500g, salt: 9g, sugar: 60g, fresh yeast: 15g // (or 7g of dry yeast), Egg: 50g, cold milk : 250g, butter: 150g. You will put all the ingredients in your mixer bowl, cold milk, an egg, then T45 flour, salt, sugar, yeast and butter at the end of kneading! Once well kneaded, you spread your dough on a slightly oiled baking paper, you film it and directly in the freezer to prevent the fermentation from starting. After 30 minutes minimum in the cold, you will divide at 70gr and shape a 40CM baguette, cut out a 10cm part for the head and another 2cm for the tail. Roll up the longest part like a snail and place yourself on a plate, cut out the ears and place the tail. Once done, you place your plate in your turned off oven with a bowl of hot water underneath and after 1h30 you bake at 160°C. To finish you melt a little chocolate in a bain marie and you dip the tail and the legs in the chocolate for even more gluttony.
Fabrice Cotez: And above all, take note of my professional advice! always start with the liquids, so that your mixture is as easy as possible and avoid flour dust…
Fabrice Cotter, 33 years old from Dijon and above all, a passionate baker. Holder of a master’s degree and ambassador of bread, a young globe-trotting baker, Fabrice Cottez has notably, for several years, surveyed the African continent to teach the know-how of French bread to as many people as possible. In 2018, it is the creation of a YouTube channel to learn how to make breads and pastries at home to make with the family in a good mood, while following professional techniques adapted to individuals. Today, “bakery step by step” is followed by more than 100,000 people. In 2020 it becomes the number 1 chain for bakery enthusiasts. Through videos, workshops and conferences, Fabrice Cotter helps all those who trust him to achieve their goals and develop their instinct as a baker. La Boulangerie pas à pas is also on Instagram.