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Easter Bunny Easter Bread
Easter Bunny Easter Bread
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
225 minutes
Create cute Easter bunny bread rolls using any type of bread dough for a festive touch to your Easter meal or children's event.
Ingredients:
  • 0.75 cup milk, warmed to 100 degrees F/40 degrees C
  • 3 cups bread flour, divided, or as needed
  • 1 (.25 ounce) package active dry yeast
  • 5 tablespoons white sugar
  • 1 large egg, beaten
  • 1 tablespoon lemon zest
  • 1 tablespoon grated orange zest
  • 0.75 teaspoon ground cinnamon
  • 0.5 teaspoon fine salt
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon ground nutmeg
  • 7 tablespoons butter, melted
  • 1 large egg
  • 2 teaspoons water
  • 8 raisins
  • 1/4 cup warm simple syrup
  • 2 tablespoons flaked coconut
Instructions:
  • Combine warm milk, 1/4 cup flour, and yeast in a stand mixer bowl and whisk gently. Allow it to rest for 15 minutes until small bubbles start rising to the surface to activate the yeast. Incorporate sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour. Use a dough hook attachment to mix for about 5-6 minutes until the dough pulls away from the bowl and becomes slightly elastic. Knead for an additional 10 minutes until the dough is soft and shiny. Shape the dough into a ball on a lightly floured surface.
  • Form the dough into a round ball and place it in a lightly oiled mixing bowl. Cover it and let it rise in a warm, draft-free spot until it doubles in size, approximately 2 hours.
  • Gently press dough with your fingertips, then place it on a floured surface. Shape it into a uniform piece and divide into eight 4-ounce pieces. Roll one piece into a 12-inch rope using your hands, allowing one end to be slightly thicker.
  • Trim 2 inches off the smaller end and 3 inches off the larger end of the dough. Shape the 2-inch piece into a ball for the tail. Form the ends of the 3-inch piece into points, flatten one end slightly for the face. Roll the leftover piece into a 12-inch rope, approximately 1/2 inch wide.
  • Place the rope on a Silpat®-lined baking sheet, forming a coil for the body. Make sure the end of the coil serves as the bunny's front legs and paws. Finally, position the head on top of the coil, ensuring it touches the body, with the flatter side facing the same direction as the paws.
  • Create ears on the back side of the head by making two cuts about 2/3 of the way towards the face. Use a bench scraper or the back of a knife to make indentations in the middle of each ear without cutting through. Position the tail against the back of the body.
  • Form the rest of the bunnies and place them on two lined baking sheets to make a total of 8 bunnies. Loosely cover them with plastic wrap and let them proof in a warm spot for 15 minutes.
  • Preheat the oven to 400°F (200°C), then whisk together the egg and water for the egg wash.
  • Unwrap the baking sheets and gently glaze the dough with egg wash. Create small holes for eyes and insert raisins. Reshape the ears using a bench scraper or knife.
  • Bake in the preheated oven until golden brown, for 12 to 15 minutes. Then, transfer to a wire rack to cool.
  • Cut into the center of the ears to redefine them, then brush the bunnies with simple syrup and sprinkle coconut onto the tails.

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