When I told Chrissy I found a bunny bread recipe, she thought it was bread made out of bunnies. So I was sure to add that “-shaped” into the title. Don’t want the kids upset because the Easter Bunny has been turned into a yeasty treat.
Anyhoo, I was pretty excited this bread turned out OK. I’m always nervous when it comes to yeast and kneading. But how great is the dough hook on the stand mixers? That saved my arms one heck of a workout.
The difficult part was shaping the dough into bunny form. My husband thought some looked like cats. I thought others resembled teddy bears. But it’s not like I was entering these into some sort of contest, so it didn’t really matter. They did turn out quite large, so it was a lot of bread for one person to eat. Next time I’d either make them smaller or add more chocolate to the middle.
I ended up decorating the breads with some small tubes of icing, although the original recipe called for making your own icing sugar. Mine looked more cartoony, but you could make yours elegant if you want.
This recipe would also make super tasty breadsticks, with melted butter and garlic. If you wanted to make these for dinner on Easter, you could eliminate the chocolate inside and make them savory instead.
If you have some leftover, I recommend reheating them in the oven for a few minutes. The bread is definitely better warm.
Recipe: Easter Bunny-shaped bread
Adapted from tasteofhome.com
- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm water (110° to 115°)
- 1 cup warm milk (110° to 115°)
- 2 tablespoons sugar
- 2 tablespoons canola oil
- 1 egg
- 1 teaspoon salt
- 5-1/2 to 6-1/2 cups all-purpose flour
- 16 small milk chocolate eggs
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed for 3 minutes; beat until smooth. Stir in enough remaining flour to form a soft dough – about 1 cup (dough will be sticky).
- Using a dough hook on a stand mixer, knead for 6 to 8 minutes, or until dough is elastic and smooth. If you don’t have a stand mixer, turn onto a floured surface and knead for the same amount of time by hand.
- Place in a greased bowl, turning once to grease top. Cover. Heat the oven to 200 degrees and then turn off. Put the dough in the oven and let rise until doubled, about 1 hour.
- Punch dough down. For each bunny, shape a small 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 slightly smaller ball; press a chocolate egg into each. Shape dough around egg so it is completely covered. Add an even smaller ball for the tail and two pieces for the ears.
- Place bunnies on greased baking sheets. Bake at 400 degrees for 12 to 15 minutes or until golden brown. Carefully remove from pans to wire racks to cool. Decorate once cooled.
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