Savory brioche bunnies
Instructions
Mix the type 0 flour with the cornmeal, then add the sugar and yeast.
Crack the egg and beat it lightly with a fork. Pour the plant-based milk, oil, and beaten egg into the flour mixture. Add the chopped chives, seeds, and salt. Combine the ingredients and knead the mixture until the dough is smooth and elastic.
Knead the dough on a work surface and shape it into a round ball; let it rise in a bowl for about 2½ to 3 hours, away from drafts and covered with a kitchen towel, or until it doubles in volume.
Take the dough and divide it into 8 pieces of about 110 g each. Divide each portion into 70 g, 30 g, and 10 g pieces, shaping them into balls. Roll the 70 g piece into a rope and coil it into a spiral; cut the 30 g ball in half with scissors in the center—this will be the head. Using a little water, attach the 10-g ball at the bottom, to the right of the loop, and the head piece at the top. Continue with all the bunnies and transfer them to a baking sheet lined with parchment paper; finally, decorate the bunny’s head with a small piece of olive to form the eye.
Let them rise, covered, for about 40 minutes. Brush the surface of the bunnies with a little oil and garnish with more sesame seeds (you can brush the surface with 1 egg yolk beaten with 2 tablespoons of plant-based milk).
Bake the brioche in an oven preheated to 180°C for about 20–25 minutes, or until golden brown.
