Osterhasen (Easter Brioche Bunnies)

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Osterhasen... Austrian brioche Easter bunnies or hares. 

They are  very popular in the Tyrol and other Alpine areas where they are made and sold as gifts from parents or godparents and sometimes taken to church in an Easter basket to be blessed along with eggs and ham, 

In earlier folklore, it was storks, foxes or cuckoos that 'brought' the Easter eggs. Over time, the Easter bunny became the dominant figure in German-speaking areas, including Austria. 

As we know, rabbits and hares are very fertile, so they became symbols of new life and spring. This dovetails neatly with the Christian theme of Resurrection at Easter. 

For this, we use an enriched brioche dough and very little yeast so that the second proof is minimal. This helps to keep the unique shape. 

INGREDIENTS

500 gms of strong white bread flour

210 gms lukewarm milk

80 gms caster sugar

80 gms softened unsalted butter

55 gms beaten egg (1 medium egg) 

8 gms fine sea salt

2.5 gms instant active yeast. 

Additional 

Zante currants for the eyes....well, eye...you only see one! 

METHOD

Mix all the ingredients together (except for the currants, of course) and knead for 8 - 10 minutes until you have a soft and silky dough. If the dough is a little tight, add a tiny bit of extra milk, but exercise care. 

Place in a lightly oiled bowl, cover and leave to double. 

Tip the dough out onto a lightly floured surface, knock back (degass) and portion off into 80 gms (ish) balls of dough. 

Cover and let the dough rest for 15 - 20 minutes. This will make the dough easier to work. 

Flatten the dough into a rectangle and then roll out into a long snake of dough. Try to make your dough uniform. 

Cut off a piece at both ends. One will form the ears, and the other, the tail. 

Take the main section and roll it into a spiral, keeping the dough quite tight. This forms the body of the Osterhase. 

Roll the ear portion gently and then cut down the dough about halfway to form the ears. Attach these to the body. 

Take the tail piece, roll it into a ball and attach it to the body. 

Now, place the osterhase onto a prepared tray and prepare the other dough pieces. 

Once they are all prepared,  add the eyes, brush with egg wash, cover and allow to rise. 

Bake at 180⁰C (350⁰F) for about 20 - 25 minutes until golden brown.