Rabbit buns with saffron {without milk}

Brioches lapin au safran {sans lait}

Aaaah Pâques… le chocolat, le chocolat et encore le chocolat ! Oui mais voilà le chocolat c’est bien bon mais on va tous en faire une indigestion, alors je vous ai prévu des brioches à cacher dans le jardin (ou dans la maison) et pas n’importe quelles brioches, des brioches lapin ! Mignonitude assurée, j’ai d’ailleurs fait le test sur Mini Mademoiselle 2 ans 1/2 à la sortie de la crèche et elle les a de suite adoptées ! Et vous allez me dire pourquoi une brioche au safran (ou pas d’ailleurs) ? Et bien ça c’est parce que c’est la tradition de Pâques chez nos amis espagnols, Portuguese and Brazilian and as I love discovering what is happening elsewhere I started (not through the window eh !!!). In short, saffron in brioche, I had never tried it and it works wonderfully and it also gives a pretty yellow color to the rabbits..

The slight problem with small brioches is that they dry quickly, better to eat them the same day, but correct me if I'm wrong, I think it's not really a problem, they will be devoured very quickly ! Happy Easter my bunnies !

Brioches lapin au safran {sans lait}

Rabbit buns with saffron {without milk}

2016-03-26 14:18:31

Pour 12 rabbits

To print

Ingredients

550 g of flour T65
150 g vegetable margarine
100 ml of warmed vegetable milk
4 eggs + 1 egg for gilding
100 g cane sugar
1 packet of baker's yeast or 1 cube
1 dose of safran pistils
1 pinch of vanilla powder
4 g de sel
Colorful sugar balls

Preparation

For the brioche, dissolve the yeast with 2 tablespoons warm water, let it rest 10 min.
Warm the milk with the saffron pistils.
Put the flour in a bowl, make a well and add the yeast. Work the dough between your fingers and add the previously beaten eggs., warmed milk, sugar, vanilla and salt. Knead the dough, stretch it then gradually add the margarine in pieces. Knead the brioche dough until it comes away from the bowl. You can transfer it to the worktop for more convenience.
Leave the dough to rise in a warm, covered place for 3 hours.
Punch down the dough with your fist then shape 12 90g pieces of dough and 12 of 20 g.
Train the rabbits, to do this, form a long sausage with the largest of the pieces of dough and form a "alpha"; Ball the smallest piece of dough and place the ball in the center of the "alpha", you have your rabbit.
Arrange the buns on a baking sheet and let rise again 30 minutes in a warm place.
Preheat the oven to 200°.
Brown the rabbits with a beaten egg then put colored sugar balls in place of the eyes and noses, you can even decorate his belly !
Bake 15 minutes.

aime & mange https://aime-mange.com/

Emilie