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Golden brown braided yeast bread shaped like a bunny with currant eyes on a baking sheet

Easter Bunny Shaped Bread

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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 8 servings
Calories 285 kcal

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.