Easter Bunny Breads Recipe

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Easter Bunny Breads Recipe
Easter Bunny Breads Recipe photo by Taste of Home
Publisher Photo

Easter Bunny Breads Recipe

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4 2 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed 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.
Preheat oven to 400°. 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 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 2x3/4-in. pieces for the ears.
Place bunnies 2 in. apart on greased baking sheets. Bake 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.
Originally published as Easter Bunny Breads in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p175

Nutritional Facts

1 each: 440 calories, 9g fat (3g saturated fat), 33mg cholesterol, 328mg sodium, 77g carbohydrate (12g sugars, 3g fiber), 12g protein.

  • 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
  1. In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed 3 minutes; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. 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.
  3. Preheat oven to 400°. 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 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 2x3/4-in. pieces for the ears.
  4. Place bunnies 2 in. apart on greased baking sheets. Bake 12-15 minutes or until golden brown. Carefully remove from pans to wire racks to cool.
  5. 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.
Originally published as Easter Bunny Breads in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p175

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Reviews forEaster Bunny Breads

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MY REVIEW
teri396 User ID: 3790128 70582
Reviewed Apr. 26, 2011

"This was easy and fun. But it did not taste good. I would make these again but more as a decoration than a food. I don't know if it was my inexperience with my new dough hook and yeast breads or just that I was expecting a lite texture but that bread was heavy, like a bagel."

MY REVIEW
Ellie Giganti User ID: 3283824 91257
Reviewed Apr. 10, 2010

"This recipe is easy and fun. The children loved them. I only wish the bread was a little sweeter. I will make this again."

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