Easter Bunny Bread Recipes

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EASTER BUNNY BREADS



Easter Bunny Breads image

These cute bunny breads are a must at our house during the Easter season. Kids of all ages love the chocolate egg surprise found inside. -Molly Hurd, Newcastle, Washington

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 13

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
1 egg
1 teaspoon salt
5-1/2 to 6-1/2 cups all-purpose flour
16 small milk chocolate eggs
ICING:
1 tablespoon confectioners' sugar
1/4 teaspoon water
1 drop red food coloring

Steps:

  • In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed 3 minutes; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Preheat oven to 400°. Punch dough down. For each bunny, shape a 3-in. ball for the body; press a chocolate egg into each ball. Shape dough around egg so it is completely covered. For each head, shape a 2-in. ball; press a chocolate egg into each. Shape dough around egg so it is completely covered. Add a 1-in. ball for the tail and two 2x3/4-in. pieces for the ears. , Place bunnies 2 in. apart on greased baking sheets. Bake 12-15 minutes or until golden brown. Carefully remove from pans to wire racks to cool., For icing, in a small bowl, combine confectioners' sugar and water; tint pink with red food coloring. With a small new paintbrush, paint a nose and whiskers on each bunny.

Nutrition Facts : Calories 440 calories, Fat 9g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 328mg sodium, Carbohydrate 77g carbohydrate (12g sugars, Fiber 3g fiber), Protein 12g protein.

EASTER BUNNY BREAD



Easter Bunny Bread image

With its toothy grin, lovely golden crust and tummy that's perfect for serving dip, this charming rabbit is sure to bring a smile to guests young and old. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 loaf.

Number Of Ingredients 5

2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 large egg, lightly beaten
Dip of your choice

Steps:

  • Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7x6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers., Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body., Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth., Cover and let rise in a warm place until doubled, about 30-45 minutes. Brush dough with egg. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool., Place bread on a serving tray. Cut a 3-1/2-in. circle in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Place a 1-cup shallow bowl in the hole and fill with dip.

Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 215mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

EASTER BUNNY EASTER BREAD



Easter Bunny Easter Bread image

This is a fun technique to create a basket of Easter bunny bread rolls, perfect for Easter brunch or a kids' party. They're so adorable, people will barely be able to stand it! You can use this dough recipe (which is my Hot Cross Bun recipe, without the rum and dried fruit), or my Easter Bread recipe, or any sweet or unsweetened bread dough you like.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h45m

Yield 8

Number Of Ingredients 17

¾ 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
¾ teaspoon ground cinnamon
½ teaspoon fine salt
½ teaspoon ground cardamom
¼ 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

Steps:

  • Whisk warm milk, 1/4 cup flour, and yeast for dough together in the bowl of a stand mixer. Let sit about 15 minutes to ensure yeast is active; small bubbles should start to rise to the surface. Add sugar, beaten egg, lemon and orange zest, cinnamon, salt, cardamom, nutmeg, melted butter, and most of the remaining flour (you might not need it all). Mix with a dough hook attachment until dough pulls away from the sides of the bowl and becomes slightly elastic, 5 or 6 minutes. Continue kneading until dough is soft and shiny, about 10 minutes. Remove dough from dough hook and shape into a ball. Transfer to a lightly floured work surface.
  • Shape dough into a round ball. Transfer to lightly oiled mixing bowl. Cover and let rise in a relatively warm, draft-free place until double in size, about 2 hours.
  • Poke dough down a bit with your fingertips. Transfer to a lightly floured work surface. Work dough into a uniform piece and cut into eight 4-ounce pieces. Roll one piece with the flats your hands into a 12-inch rope; it's okay if one end is a little thicker than the other.
  • Cut 2 inches off the smaller end and 3 inches off the larger end. Roll the 2-inch piece into a ball for the tail. Roll the ends of the 3-inch piece into points, then flatten one end slightly for the face. Roll the remaining piece into a 12-inch rope, about 1/2 inch wide.
  • Transfer the rope to a Silpat®-lined baking sheet and make a coil for the body. The end of the coil will be the bunny's front legs and paws, so place the head on top of that, touching the body, with the flatter side facing the same way as the paws.
  • Cut the back side of the head (the pointy side) about 2/3 of the way in towards the face to make 2 ears. Make depressions in the middle of each ear with a bench scraper or the back of a knife; do not cut all the way through. Set the tail in place, touching the back of the body.
  • Repeat to form remaining bunnies; you will use 2 lined baking sheets for 8 bunnies. Cover loosely with plastic wrap and proof in a warm spot for 15 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Beat egg and water together for egg wash.
  • Remove plastic wrap from the baking sheets and brush dough with egg wash. Poke small holes in the faces for eyes, then push raisins in the holes. Redefine the ears by pressing again with a bench scraper or knife.
  • Bake in the center of the preheated oven until beautifully browned, 12 to 15 minutes. Carefully remove from the pan and transfer to a wire rack to cool.
  • Cut into the center of the ears again to redefine them. Brush bunnies with simple syrup and sprinkle coconut onto the tails.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 43.2 g, Cholesterol 75 mg, Fat 12.9 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 7.5 g, Sodium 248.6 mg, Sugar 9.6 g

EASTER BUNNY SHAPED ROLLS RECIPE - (4/5)



Easter Bunny Shaped Rolls Recipe - (4/5) image

Provided by EricS52

Number Of Ingredients 8

2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
1 egg

Steps:

  • Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader (or use your kneader attachment on your mixer if you have one). If thick add more water. Let it rise double and cut into 16 equal parts. Baking tray lined with baking paper or a silicone baking mat and cut the ears with kitchen shears. When the dough is STILL SOFT, Make sure you smooth the edges around, so you do not end up with gremlin shaped horns. The eyes can then be put in, use pepper grains or similar. Bake at 375° for about 10 minutes or until golden brown. Looking for easy Easter table decor? Check out my blog post about DIY Easter Centerpieces with Peeps and Tulips. My kids loved waking up to an Easter breakfast featuring these cute Cinnabunny cinnamon rolls! See these Easter ideas and more of my favorite things when you

EASTER BUNNY ROLLS



Easter Bunny Rolls image

If you're planning an Easter feast, why not hop to it and roll out a bevy of bunnies? They'll multiply quicker than you think...and your hearty eaters will "cotton" to them! -Bonnie Myers, Callaway, Nebraska

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
2 tablespoons sugar
2 tablespoons shortening
1 large egg, beaten
2 teaspoons celery seed
1 teaspoon salt
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
3 to 3-1/2 cups all-purpose flour
Melted butter

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, shortening, egg, celery seed, salt, sage, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until mixture resembles sand. Add milk, blend until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes., Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover with a kitchen towel; let rise until doubled, about 25 minutes., Preheat oven to 375°. Bake 10-12 minutes or until lightly browned. Brush with melted butter. Serve warm.

Nutrition Facts : Calories 80 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

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Top Asked Questions

What kind of bread do you make for Easter?
These bunny bread rolls are perfect for Easter brunch or a kids' party. The big takeaway from this video? The choice of bread dough. If you plan on making these for Easter, I highly recommend using our Italian Easter Bread dough recipe.
How do you make a bunny head out of bread?
Take the knife and slice a small hole where you want the nose. Push the candy nose in the bread. Poke a tiny hole for the eyes and then gently place the chocolate chip eyes in place. Take the bunny head and place it on top of the bread bowl ledge and secure it in place with three toothpicks.
How long do you knead dough for a bunny?
Remove from the bowl and knead for 10 minutes, until springy and elastic. Working quickly, divide the dough into six equal portions and shape a bunny from each, straight onto the baking sheet. Start with a larger oval of dough for the body, then add a round head, longer ears and front legs.
What to do with these Easter bunny-shaped treats?
These Easter bunny-shaped treats for cakes, candies, buns and more are exactly what you need. Now hop to it! These cute meringues are a great addition to your table when entertaining at Easter. Enlist the kids to help shape the bunny rabbits.

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