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Egg and Dairy Free Brioche Easter Bunnies

Egg and dairy-free brioche Easter bunnies, freshly baked and cooling on a wire rack. These buns are shaped like adorable bunnies with pronounced ears and facial features. The brioche has a golden-brown exterior with a shiny glaze, with a light brushing of a vegan-friendly wash prior to baking

Egg and dairy free brioche Easter Bunnies are Hot Cross Buns, but in disguise. These spiced brioche buns are spiced and lightly sweetened and formed into little Easter bunny shapes with a few snips of scissors.

If you enjoy a chocolate Easter bun, replace a tablespoon or two of flour with cocoa powder and mix through some chopped dairy free chocolate . For a more traditional flavour mix in some candied peel and add some sultanas too.

Egg and Dairy Free Brioche Easter Bunnies

Ingredients

  • 350g plain white flour
  • 7g dried yeast
  • 30g caster sugar
  • 1 tsp sea salt
  • 1 tbsp mixed spice
  • 1 tsp each ground ginger and cinnamon
  • zest of a lemon or orange
  • 80ml aquafaba
  • 100ml coconut milk
  • 50ml oat milk
  • 100g dairy-free butter

Glaze

  • 25g sugar
  • 30ml oat milk or orange juice

Method

Put the flour, dried yeast, caster sugar, ground spices, zest and sea salt in a stand mixer bowl.

Mix the aquafaba, oat milk and coconut milk in a jug.

Using a dough hook, start the mixer on a slow speed and pour the jug of liquid slowly down the inside of the bowl. Increase speed when the dough starts to come together leaving the sides clean.

Add the dairy-free butter a spoon at a time to the mixing bowl and work the dough until it is incorporated. It will start forming a ball around the dough hook and will eventually leave the sides of the bowl clean again.

Place the dough in an oiled bowl and cover with a clean tea towel, leave in a warm spot until it doubles in size.

Tip the dough onto a floured surface and portion into 12 balls, each should be 60g.

Roll the balls into oblong loaves, place on a lined baking tray, cover with the tea towel, set aside in a warm spot to double in size again.

Preheat the oven 160ºC

When the brioche loaves have doubled in size, pinch a small amount of dough into a ball for a tail and add some eyes with a skewer. Use a long pair of scissors to create the ears, flatten with your fingers and twist into shapes.

Bake for 25 – 30 minutes.

To make the glaze, gently heat oat milk and caster sugar.

Remove from and place it on a cake rack, brush the tops with the glaze.

Delicious served warm or reheated the next day.

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