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
- 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
- 1 tablespoon confectioners' sugar
- 1/4 teaspoon water
- 1 drop red food coloring
- 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
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