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Freshly Milled Spelt Brioche Bunnies

Freshly milled whole grain Spelt brioche bunnies are the perfect bread for Easter. Tangzhong and lemon juice make these treats soft and fluffy!
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Brioche Bunnies made from freshly milled spelt with raisin tails and candy eyes on a black cooling rack
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Prep Time:45 minutes
Cook Time:20 minutes
Autolyse and Proofing Time:1 hour 45 minutes
Total Time:2 hours 50 minutes
Servings:16
Calories:170kcal
Equipment
Ingredients

Tangzhong

  • 25 g whole grain Spelt flour* - freshly milled or store-bought
  • 125 ml whole milk

Dough

  • 100 g butter - at room temperature
  • 125 g milk
  • 1 tbsp lemon juice
  • 10 g vanilla sugar*
  • 50 g raw cane sugar
  • ¼ tsp salt
  • 425 g whole grain spelt flour* - freshly milled or store-bought
  • 7 g instant dry yeast

Egg wash

  • 1 large egg
  • 1 tbsp water
  • raisins or mini chocolate chips - optional
Instructions
  • Start by milling whole Spelt berries on the finest setting of your grain mill.
  • Add fresh flour, butter, milk, lemon juice, sugar, vanilla sugar and salt to a large bowl or the bowl of a stand mixer. Knead into a shaggy dough until no dry spots remain. It might seem dry and crumbly at this point – that’s okay! Cover the bowl and let it rest for at least 30 minutes.
  • While the dough rests, combine flour and milk in a small sauce pan and cook until it reaches 65°C (149°F) and thickens noticeably. Take it off the heat, cover with a lid or clingfilm and let it cool to room temperature.
  • Once the autolyse is finished and the tangzhong has cooled, add instant yeast and tangzhong to the dough and knead until it is smooth and elastic. If you use a stand mixer, the dough should pass the window pane test after 10-15 minutes of kneading. Cover again and proof for 45 minutes.
  • After 45 minutes the dough should have risen nicely and feel puffy when turned out onto the counter. Punch it down and use a bench scraper or sharp knife to divide the dough into 16 equally sized pieces.
  • Divide each piece in half and then divide one half into quarters. Roll the larger piece into a tight ball. This will be the bunny belly. Roll one of the smaller pieces into another tight dough ball and tuck it under the larger one a little to form the head. Roll the last piece into a loose ball and then into a longer log. This will be the ears. Tuck them under the head piece.
  • Place the shaped bunnies on a parchment-lined baking tray and repeat with the remaining 15 portions of dough. Cover with cling film and let rise again for 30 minutes. Preheat the oven to 180°C (356°F).
  • Once the bunnies have risen, use a pair of kitchen shears to cut the logs into bunny ears. Whisk together the egg and water and egg wash the bunnies. Add raisins or mini chocolate chips as tails or eyes. Bake for 20-25 minutes or until browned.
Notes
  • Cook the tangzhong paste just until it starts thickening. If you think you cooked it longer than you should have, weigh it out when adding it to the dough. Add as much water back in as it needs to reach 150g.
  • Try to divide the dough as equally as you can manage so that the bunnies finish baking at the same time.
  • Don’t let the bunnies bake too long. The longer they bake the more they’ll dry out. We’re aiming for bronzed, not burnt.
Author: Sarah | Grains & Greens Kitchen
Calories: 170kcal
Tried this recipe?Let me know how it turned out!