Brioche Bunny Buns

To prepare the brioche bunnies, pour the two types of flour 1, sugar 2, and crumbled fresh yeast 3 into the bowl of a stand mixer.

Add the milk 4, grated orange zest 5, and grated lemon zest 5.

Turn on the stand mixer, working the ingredients with the hook 7. When they are mixed, add the room temperature eggs 8 and work until you have an elastic and uniform dough. Add a pinch of salt 9.

Work again until you have a well-bound dough 10. At this point, you can add the soft butter 11 to the dough gradually, waiting for each piece to be well absorbed before adding more. Work until fully absorbed 12.

Transfer the dough onto the work surface 13 and shape it into a ball with your hands. Transfer the dough to a large bowl 14, cover with plastic wrap, and let it rise at room temperature for about 3 hours.

When the dough has doubled in volume 16, transfer it onto a slightly buttered surface. Now proceed to form the bunnies. From the dough, you should obtain 10 pieces of 50 g (1.75 oz) for the bodies, 20 pieces of 20 g (0.7 oz) for the ears and faces, and 10 pieces of 5 g (0.18 oz) for the tails 17. Start with the first bunny. Take one of the 50 g (1.75 oz) pieces and begin to roll it into a log 18.

When you have a log about 6 inches long 19, start rolling it onto itself 20, leaving the last piece unrolled. Now make the bunny's face by taking one of the 20 g (0.7 oz) pieces and forming a ball 21.

Place the bunny's body on a baking sheet lined with parchment paper, and position the ball on the top 22. Now take one of the 20 g (0.7 oz) pieces, flatten it slightly, and cut it with a 1.25-inch heart-shaped cutter 23. With a small knife, make an incision at the center of the heart 34,

to create the ears 25. Place the ears on the head, applying slight pressure. Finally, take one of the 5 g (0.18 oz) pieces and form a small ball for the tail 27.

Then place the ball on the lower right side, applying slight pressure 28. Repeat this operation to form all 10 bunnies, spacing them well apart on two baking sheets. Let them rise away from drafts at room temperature for 60 minutes 29. Now whisk the yolk with the cream 30

and use it to brush the bunnies 31 32. Bake in a static oven at 356°F for 25 minutes, on the middle rack. Remove from the oven and let them cool before serving.