Easter bunny bread

    1 hour 40 min

    A fun cooking project for young bakers during the Easter holidays! This is a simple yeast dough that you can shape to look like a bunny rabbit. The bread tastes best served warm with butter and jam.

    2 people made this

    Makes: 1 bunny loaf

    • For the dough
    • 500g plain flour
    • 1 (7g) sachet dried active yeast
    • 250ml lukewarm milk
    • 75g butter, melted
    • 1 egg
    • 3 pinches salt
    • To decorate
    • 1 egg yolk
    • sunflower seeds, pumpkin seeds, pine nuts, etc (optional)

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr rising  ›  Ready in:1hr40min 

    1. Place the flour in a mixing bowl and make a well in the middle. Add the yeast with 1/2 the milk and mix well. Cover and let rise for 15 minutes.
    2. Add melted butter, remaining milk, egg and salt then knead well to make a smooth dough. Preheat oven to 50 C, or the lowest possible setting. Turn the oven off and place the dough inside, covered. Or, let rise, covered, in a warm location. Let rise for 15 minutes. Knead again and let rise for another 15 minutes.
    3. Divide the dough into one large part for the body, 1 small part for the head and 5 very small parts for the head, ears, feet and tail. Shape each part to make a bunny. Brush the contact surfaces with a little water to help them stick. Place on a greased baking tray and let rise for 30 minutes in a warm place.
    4. Preheat oven to 180 C / Gas 4.
    5. Beat the egg yolk and brush over the bunny. Decorate with seeds if you like. Bake until golden brown, 20 to 25 minutes.

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