Description
This charming Easter Bunny Bread recipe yields a soft, golden loaf perfect for celebrating the holiday. Made from a classic enriched yeast dough, it’s shaped into an adorable bunny with ears and feet, making it a fun and festive centerpiece for your Easter table.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 2 ¼ tsp active dry yeast
- ¼ cup sugar
- 1 tsp salt
- 1 cup warm milk (110°F/43°C)
- ½ cup unsalted butter, melted
- 2 large eggs
Instructions
- Activate Yeast: In a bowl, mix warm milk, sugar, and yeast; let sit for 5 minutes until the mixture becomes bubbly, indicating that the yeast is active.
- Combine Dry and Wet Ingredients: In another bowl, whisk together the flour and salt. Gradually add the yeast mixture, melted butter, and eggs, stirring until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic, developing the gluten necessary for a good rise.
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1-2 hours, or until it doubles in size.
- Shape the Bunny: Punch down the risen dough to release air. Shape a large portion into an oval to create the bunny’s body, and form smaller pieces to make the ears and feet. Assemble the parts on a lined baking sheet.
- Bake: Preheat the oven to 350°F (175°C). Bake the shaped bunny bread for 25-30 minutes until it turns golden brown on top and sounds hollow when tapped.
Notes
- Ensure the milk is not too hot to prevent killing the yeast—110°F (43°C) is ideal.
- You can brush the baked bread with melted butter for a shiny, softer crust.
- For added decoration, consider using raisins or chocolate chips for eyes and nose.
- Let the bread cool completely on a wire rack before serving for best texture.
