Easter Bunny Bread

Easter is one of my favorite holidays. It is so fun to try new, creative recipes like this Easter Bunny bread. Warning: yield 2 ½ dozen! I missed that little detail when I started making the bread and half way through creating all the little bunnies I gave up. I could’ve frozen the rest of the dough, but I decided to make one giant momma bunny. Next time I’ll cut the ingredients in half. The bread tastes like donut and who doesn’t like donuts?

Ingredients (for 2 ½ dozen):
1 package Active Dry Yeast

¼ cup Water
1 cup Milk, Scalded
1/3 cup Sugar
½ cup Shortening
1 teaspoon Salt
5 – 5 ½ cup sifted Flour
2 beaten Eggs
¼ cup Orange Juice
2 tablespoons grated Orange Peel

 

Glaze

2 cups confectioner’s Sugar

¼ cup hot Water
1 teaspoon Butter or Margarine

 

Directions:

Soften yeast in warm water. Blend milk, sugar, shortening and salt. Cool till lukewarm; stir in about 2 cups of flour; beat well.

Add eggs; mix well. Stir in softened yeast. Add orange juice, peel and remaining flour to make soft dough.

Let rest 10 minutes.

Knead dough 5 to 10 minutes on lightly floured surface till smooth and elastic.

Place in lightly greased bowl turning over to grease surface. Cover and let rise in warm place until doubled in size. Punch down; cover and let rest for 10 minutes.

To start bunnies, roll dough on lightly floured surface in rectangle ½ inch thick.

Cut dough in strips about ½ inch wide and roll between hands to smooth. Shape in curlicue or twist bunnies as directed below.

Cover and let rise in warm place till light and nearly double. Bake at 375 degrees for 12-15 minutes. Frost while warm with sugar glaze.

TWIST BUNNIES: For each, you’ll need 14 inch strip dough. On lightly greased cookie sheet, lap one end of strip over other to form a loop; now bring end that’s underneath up over the top end, letting one extend to each side for ears. Pat tips of ears to shape in point. Roll small ball of dough for tail; place atop dough at bottom of loop. Let bunnies almost double before you put them in oven.

CURLICUE BUNNIES: Four each, you’ll need a 10 inch strip of dough for body and a 5 inch strip for head. On lightly greased cookie sheet, make loose swirl of the body strip. Swirl strip for head and place close to body (they’ll grow together as dough rises).  For ears, pinch off 1 ½ inch strips and roll between hands till smooth and cigar-shaped. Let point make tip of the ear; snip off opposite end and place next to head. Pinch off a bit of dough and roll in ball for tail. Let bunnies almost double; bake.

SUGAR GLAZE: To tow cups confectioner’s sugar, add ¼ cup hot water and 1 teaspoon butter; mix until well blended. Brush over warm bunnies.

Isn’t my mama Bunny cute?

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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