Taste of Home
Easter Bunny Breads
TOTAL TIME: Prep: 25 min. + rising Bake: 15 min. + cooling
YIELD: 8 servings.
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
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
-
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.
Nutrition Facts
1 each: 440 calories, 9g fat (3g saturated fat), 33mg cholesterol, 328mg sodium, 77g carbohydrate (12g sugars, 3g fiber), 12g protein.
© 2024 RDA Enthusiast Brands, LLC