Description
This charming Easter Bunny Bread recipe is a delightful and festive homemade bread perfect for spring celebrations. Soft, buttery, and slightly sweet, it’s shaped into an adorable bunny with ears and feet, making it a fun centerpiece on your holiday table. Ideal for sharing with family and friends, this bread combines traditional ingredients and simple techniques to create a fluffy bread that’s both delicious and visually appealing.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup warm milk (110°F / 43°C)
- ½ cup unsalted butter, melted
- 2 large eggs
Instructions
- Activate Yeast: In a bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let the mixture sit for about 5 minutes until it becomes bubbly and foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour and salt to evenly distribute the salt.
- Combine Ingredients: Gradually add the yeast mixture to the flour mixture, then incorporate the melted butter and eggs. Mix until a shaggy dough forms.
- Knead Dough: Turn the dough out onto a floured surface and knead vigorously for 8 to 10 minutes until the dough is smooth, elastic, and no longer sticky.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a damp cloth, and set it in a warm spot. Allow the dough to rise until it has doubled in size, approximately 1 to 2 hours.
- Shape Bunny: After the dough has risen, punch it down to release air. Shape one portion into an oval to form the bunny’s body and use smaller portions to sculpt ears and feet. Attach them securely.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Bake Bread: Place the shaped bunny bread on the prepared baking sheet and bake for 25 to 30 minutes, or until the bread turns a golden brown color and sounds hollow when tapped.
- Cool and Serve: Remove the bread from the oven and let it cool on a wire rack before serving to allow the texture to set and ensure ease in slicing.
Notes
- Ensuring the milk is warm (not hot) activates the yeast without killing it.
- Kneading is key to develop gluten, which gives the bread its structure and chewiness.
- Letting the dough rise in a warm, draft-free environment helps the yeast work effectively.
- Be gentle when shaping the ears and feet to the body so they don’t detach during baking.
- Use an egg wash before baking for a shinier, golden crust if desired.
- This bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
