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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

8 ServingsPrep: 25 min. + rising Bake: 15 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm 2% 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
ICING:
1 tablespoon confectioners' sugar
1/4 teaspoon water
1 drop red food coloring

Directions

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 (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.
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

2 of 2

Easter Bunny Breads (continued)

Directions (continued)

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 2-in. x 3/4-in.
pieces for the ears.
Place bunnies 2 in. apart on greased baking sheets. Bake at 400°
for 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. Yield: 8 servings.

Nutrition Facts: 1 serving equals 440 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 328 mg sodium, 77 g carbohydrate, 3 g fiber, 12 g protein.