Easter bunny brioche filled with almond cream

Mix the flour, salt, sugar, eggs, milk and yeast on low until combined, then on medium 12 to 15 minutes until the dough comes off the sides of the bowl.

Add the diced chilled butter and mix until fully incorporated, smooth and elastic, about 15 minutes more.

Transfer to a bowl, cover and rise about an hour; punch down and chill overnight.

On a floured surface divide into three: 400 g (0.9 pound) for the bodies, 200 g for the heads, 120 g (4 ounces) for the tails; chill.

Roll the body piece into a square a quarter inch (6 mm) thick, dusting with flour; refrigerate 10 to 20 minutes if it softens.

Spread with almond cream, cut into eight equal portions, and chill.

Shape the remaining dough into two tight cylinders, cut each into eight, and shape into tight balls; rest in the refrigerator about 10 minutes.

Shape the heads into small carrots for the ears; arrange the bodies on a large baking tray, spaced, seams slightly open at nine o'clock for paws.

Cut the ears, egg wash and stick a head on each body; brush the tails with egg wash, coat with pearl sugar and stick on; set raisins for eyes.

Proof without over-proofing.