Looking for a dish that wows your guests without stressing you out? Spring is finally here and the birds are chirping. This Easter Bunny Shaped Bread is the perfect way to celebrate. It brings a touch of magic to your holiday table.
Why This Easter Bunny Shaped Bread Is a Winner
Your family will love these adorable little bunnies. They are soft, sweet, and smell like heaven. This recipe is a huge hit for holiday entertaining. It makes the kitchen feel so cozy and bright. Even picky eaters will reach for a second bunny.
Simple Method
Making yeast bread can feel scary for beginners. I promise you can do this. We use a simple stand mixer method. The shaping is just like playing with dough. It is actually quite relaxing and fun to do.
Ingredients You’ll Need
Most of these items are pantry staples you already have. Fresh eggs and milk make the crumb extra tender.
- 4 cups all-purpose flour
- 0.33 cup granulated sugar
- 2.25 tsp active dry yeast
- 1 tsp salt
- 0.75 cup milk, warmed to 110°F
- 0.25 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp water
- 16 dried currants
Step-by-Step
- In the bowl of a stand mixer, combine 1.5 cups flour, sugar, yeast, and salt.
- Add warm milk, melted butter, 1 egg, and vanilla extract; mix with the paddle attachment until smooth.
- Gradually incorporate the remaining flour and switch to the dough hook.
- Knead the dough on medium-low speed for 7 minutes until elastic and slightly tacky.
- Place dough in a greased bowl, cover, and ferment in a warm environment until doubled in size, approximately 60 minutes.
- Punch down the dough and divide into 8 equal portions.
- Roll each portion into a 14-inch rope; form a loop and twist the ends twice to create the body and ears.
- Pinch a small piece of dough to form a ball for the tail and set into the loop.
- Arrange shaped bunnies on a parchment-lined baking sheet and proof for 30 minutes.
- Preheat oven to 375°F (190°C).
- Whisk the remaining egg with 1 tablespoon of water to create an egg wash; brush onto the surface of the dough.
- Press two currants into the head section of each bunny to form eyes.
- Bake for 20-25 minutes until the internal temperature reaches 190°F and the crust is golden brown.
Best Ways to Enjoy It
Serve these warm with a pat of butter. They look beautiful next to colorful Easter eggs. Your kids will love pulling off the bunny ears. It makes a wonderful brunch centerpiece for your table. Enjoy it with a hot cup of coffee.
Keep It Fresh
Store any leftovers in an airtight container. They stay fresh and soft for about two days. You can also freeze them for later. Simply wrap them tightly in plastic wrap. Reheat in a 350°F oven for five minutes.
Recipe Tips
- Use a thermometer to check your milk temperature.
- Don’t skip the egg wash for that golden shine.
- Make sure your eggs are at room temperature.
- Let the dough rise in a draft-free spot.
- Press the currants deep so they don’t pop out.
- Swap currants for raisins if you prefer.
- Double the batch for a large family gathering.
- Use a kitchen scale for perfectly even bunnies.
Ways to Switch It Up
- Brush with honey butter after baking for extra sweetness.
- Mix in some cinnamon for fun flavors.
- Use chocolate chips instead of currants for the eyes.
- Try a dairy-free milk like almond milk instead.
- Add a pinch of nutmeg for a warm spice.
Common Questions
Can I make these the night before?
Yes, you can shape them and let them rise in the fridge. Just bake them fresh in the morning. This is perfect for a stress-free holiday.
Will my kids enjoy making this?
Absolutely, this is very kid-approved and hands-on. They will love rolling the dough into ropes. It is like a craft you can eat!
What if I don’t have a stand mixer?
You can definitely knead this dough by hand. It will take about 10 to 12 minutes. It is a great workout for your arms!
I hope this sweet bread brings a smile to your face this Spring. It is a joy to bake and even better to share. Happy Easter to you and your family!
— Lidia
Easter Bunny Shaped Bread
Ingredients
- 4 cups all -purpose flour
- 0.33 cup granulated sugar
- 2.25 tsp active dry yeast
- 1 tsp sal t
- 0.75 cup milk , warmed to 110°F
- 0.25 cup unsalted butter, melted
- 2 large eggs , room temperature
- 1 tsp vanilla extract
- 1 tbsp wate r
- 16 dried currant s
Instructions
- In the bowl of a stand mixer, combine 1.5 cups flour, sugar, yeast, and salt.
- Add warm milk, melted butter, 1 egg, and vanilla extract; mix with the paddle attachment until smooth.
- Gradually incorporate the remaining flour and switch to the dough hook.
- Knead the dough on medium-low speed for 7 minutes until elastic and slightly tacky.
- Place dough in a greased bowl, cover, and ferment in a warm environment until doubled in size, approximately 60 minutes.
- Punch down the dough and divide into 8 equal portions.
- Roll each portion into a 14-inch rope; form a loop and twist the ends twice to create the body and ears.
- Pinch a small piece of dough to form a ball for the tail and set into the loop.
- Arrange shaped bunnies on a parchment-lined baking sheet and proof for 30 minutes.
- Preheat oven to 375°F (190°C).
- Whisk the remaining egg with 1 tablespoon of water to create an egg wash; brush onto the surface of the dough.
- Press two currants into the head section of each bunny to form eyes.
- Bake for 20-25 minutes until the internal temperature reaches 190°F and the crust is golden brown.
