Description
A recipe for soft, sweet yeast bread shaped like an Easter bunny that is easy to pull apart for sharing.
Ingredients
Scale
- 1 cup warm milk (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar plus 1 teaspoon for yeast
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 1/4 cup melted butter for brushing
- 1/4 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 2 small raisins or chocolate chips for eyes
Instructions
- Combine warm milk, 1 teaspoon sugar, and yeast in a large bowl. Let stand 5-10 minutes until foamy.
- Add the remaining sugar, softened butter, eggs, and salt to the yeast mixture. Mix until combined.
- Gradually add the flour, mixing until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch down the dough gently. Divide the dough into 15 equal pieces.
- Shape 1 large piece for the body, 1 medium piece for the head, 2 long pieces for the ears, 2 small pieces for the feet, and 8 small pieces for the tail tuft.
- Arrange the pieces on a parchment-lined baking sheet (or in a large, round cake pan for a tighter pull-apart effect) to form the bunny shape: place the body in the center, attach the head, position the ears above the head, and place the feet at the bottom. Use the 8 small pieces clustered together for the tail.
- Cover the shaped dough loosely and let it rise again for 30-40 minutes.
- Preheat your oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown.
- Remove from the oven and immediately brush the warm bread with melted butter.
- Whisk together powdered sugar and 2 tablespoons of milk to make a thin glaze. Drizzle over the warm bread.
- Press the raisins or chocolate chips into the dough for the eyes before the glaze sets.
- Let cool slightly before serving warm.
Notes
- For a softer texture, ensure your milk is warm but not hot, as high heat kills the yeast.
- If you want a slightly sweet filling, flatten the 8 small tail pieces slightly and add a small dab of jam before rejoining them.
- You can use a piece of dough or a small piece of parchment paper to separate the ears slightly if they tend to merge during the second rise.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 10
- Sodium: 180
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 5
- Cholesterol: 35