These soft stuffed Chocolate Stuffed Bunny Buns will make preparing for Easter sweeter for all the kids and adults alike. Shaping as a bunny face with a heart of chocolate in the middle.
Whenever Easter starts approaching, I always get in the mood to make fun bakes! I love this season and all the fun and joyfulness it brings. I find that Easter treats are the best for kids, they get to enjoy cute and yummy treats. This year I want to make something fun for both of my toddlers without taking a whole day to make. Let me tell you, these were a success!! Both of my sons adored these buns, apart from being cute they enjoyed eating them – especially that little chocolate surprise inside the bun! These chocolate bunny buns are the perfect soft brioche buns, filled with a rich chocolate creamy spread, and shaped into an adorable bunny. What more do you need for a sweet treat?
How to make the brioche buns?
The recipe for these brioche buns is quite straightforward, however you need patience in order for the dough to produce enough gluten in it, which will then become a light and fluffy bun. Ideally, the dough is worked in a stand mixer with a dough hook and is left to knead for a while so that this gluten develops. So as to check whether the dough is ready to be let to rest, I recommend to use the windowpane test.
What is the windowpane test?
To carry out the windowpane test, take a small amount of dough and hold it with both hands (using the thumbs and first two fingers). Gently, spread open your hands so to stretch the dough. Keep stretching gently until the centre part of the dough is translucent. If the dough doesn’t break that means that the gluten has developed and you can prepare your dough for the rising part. However, if the dough breaks easily when you open your fingers, the gluten hasn’t yet fully developed. Therefore, transfer the dough ball back to the main dough and let it knead for more minutes. Try again until the dough passes the windowpane test.
How to shape these bunny buns
Shaping these buns are relatively easy! Start by dividing the risen dough into 8 equal parts. Then, take each part and divide it into two. Should you have two pieces: one 2/3 and another 1/3. Take first the 1/3 and divide in two. Roll each piece to get the ears. Make sure to make them as similarly thick and tall. Place them together on the prepared baking sheet. Take the other larger piece, 2/3, and flatten in to a circle. Plop in the middle a heaped tablespoon of spread. Pinch the edges together and shape into a bun. Place the filled bun on top of the ears. That is it, you will get the base of the bunny. After baking, decorate with melted chocolate to get the face!
FAQs
How to store these chocolate stuffed bunny buns?
Warning: these won’t last long…they are so tempting! However, if you have any leftovers, they can be stored in airtight container on the countertop for about 3 days. Keep in mind that as any bread these will dry the longer you keep them, so ideally they are consumed quickly, or else freeze them and thaw when ready to enjoy!
Can I fill them with something else?
Of course! You don’t have to use chocolate spread by force. Any other chocolate spread can be used, such as biscoff spread, jams, peanut butter or even you can add chocolate chips in the centre! You can add any filling you like!
Chocolate Stuffed Bunny Buns
Ingredients
For the Dough:
- 500 g bread flour
- 100 g butter room temperature
- 2 eggs
- 5 g salt 1 tsp
- 10 g active dry yeast
- 50 g sugar
- 225 ml full fat milk lukewarm
For the Filling:
- 150 g chocolate spread
Instructions
- In a small bowl mix the sugar and yeast in the lukewarm milk and let the yeast activate for about 15 minutes until foamy.
- To a mixer with a dough hook, add all the dough ingredients. Mix on a low speed for about 5 minutes, then increase the speed to medium and mix for a further 12 minutes until the dough comes away from the bowl. If you are kneading by hand, knead until you get a soft and smooth dough, which should be after approximately 25 minutes of kneading.
- Form the dough into a ball and let it rest in a warm place covered for an hour until it doubles in size.
- Line a large baking tray with parchment paper and dust it with flour. Set aside. Once the dough is doubled in size, transfer it to a well floured surface. Divide the dough into 8 equal parts.
- Take each piece and divide into two, 2/3 and 1/3. Take the 1/3 of the dough and divide in half to make the ears for the bunny. Place the ears together on the baking sheet. Flatten the largest part of the dough (2/3) and add a heaped tablespoon of chocolate spread. Pinch the dough together and roll into a bun. Place the filled bun on top of the ears.
- Leave a good amount of space between each bunny. Cover and let rise for another 30 minutes. Preheat the oven to 180°C or 350°F while the buns are rising.
- Brush the buns with some milk and bake them for about 20 minutes, until golden.
- Let the buns cool. To a small piping bag, add some melted chocolate or chocolate spread. Draw on each bun two easy and a X for the mouth.
Nutrition
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!
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