Best 3 Easter Bunny Breads Recipes
As Easter approaches, the delightful tradition of baking Easter bunny breads fills the air with a sweet aroma and brings joy to homes and hearts. These charming treats, symbolizing the season's renewal and rebirth, have become an iconic part of Easter celebrations worldwide. With a variety of recipes available, each promising unique flavors and textures, finding the perfect one to create these adorable bunnies can be a delightful adventure. Whether you prefer classic yeast-based breads, indulgent chocolate variations, or healthier whole grain options, there's a recipe out there to satisfy every taste and skill level. So, gather your ingredients, preheat your oven, and let's embark on a journey to discover the best Easter bunny bread recipe that will make your holiday celebration truly unforgettable.
Check out the recipes below so you can choose the best recipe for yourself!
EASTER BUNNY BREADS
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
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
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
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
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
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
Tips:
- Prep Work: Before starting, ensure all ingredients are at room temperature and measure them accurately. Use fresh, high-quality ingredients for the best results.
- Yeast Activation: If using active dry yeast, proof it in warm water with a pinch of sugar before adding it to the dough. This ensures the yeast is active and will help the dough rise properly.
- Kneading the Dough: Knead the dough until it becomes smooth and elastic, about 5-7 minutes. Proper kneading helps develop the gluten in the flour, resulting in a soft and chewy texture.
- Rising the Dough: Allow the dough to rise in a warm, draft-free place until it doubles in size. This can take about an hour or more, depending on the temperature and the amount of yeast used.
- Shaping the Dough: Use a sharp knife or dough scraper to cut the dough into equal portions for shaping. Gently shape the dough into bunny shapes, ensuring the ears and other features are well-defined.
- Baking the Bread: Bake the bunny breads in a preheated oven at the recommended temperature until they are golden brown. Keep an eye on them to prevent overbaking.
- Cooling and Serving: Allow the bunny breads to cool slightly before serving. You can decorate them with melted chocolate, sprinkles, or other edible decorations to make them more festive.
Conclusion:
Creating Easter bunny breads from scratch is a delightful and rewarding experience. With a bit of patience and attention to detail, you can easily impress your family and friends with these adorable and delicious treats. Whether you choose a simple or intricate design, these bunny breads are sure to bring joy and sweetness to your Easter celebration. So, gather your ingredients, put on your apron, and let's hop into the kitchen to create some Easter magic!
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