Easter bunny brioches - Coniglietti pasquali (brioches di Pasqua)

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Another Easter recipe! In Italy we use to eat these brioches on Easter morning for the traditional Easter breakfast: "la colazione di Pasqua". They are easy to prepare you can even make them with your kids, they will have fun shaping the bunnies and coloring the eggs. In my case I have just used a natural colorant, the onion peels, to get the red/brown, but you can use a variety of other natural coloring methods and suggestions, visit this web page for more info on natural egg coloring. The dough is the classic French brioche dough that you can find in my older French braided brioche post here. The shaping is very simple, just place a boiled egg in the middle of a rolled piece of dough and shape the bunny, like a simple braid...

Makes 6 small brioches

Ingredients:
For the brioche dough see ingredients and method here You need 1 dose of dough or more if you want to prepare more than 6 brioches.
6 boiled/colored eggs

Once the dough is ready, roll it out on a floured worktop. Preheat the oven on 180 C°

Cut the dough and shape the bunnies (see picture here above), brush with the egg+milk mixture, sprinkle some pearled sugar (granelli di zucchero) on the top.

Cook in the preheated oven for 15-20 minutes till they get goldenbrown.

Your bunny brioches are ready! Buon appetito e Buona Pasqua a tutti!

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