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- Dish type
- Yeast bread
A fun cooking project for young bakers during the Easter holidays! This is a simple yeast dough that you can shape to look like a bunny rabbit. The bread tastes best served warm with butter and jam.
2 people made this
IngredientsMakes: 1 bunny loaf
- For the dough
- 500g plain flour
- 1 (7g) sachet dried active yeast
- 250ml lukewarm milk
- 75g butter, melted
- 1 egg
- 3 pinches salt
- To decorate
- 1 egg yolk
- sunflower seeds, pumpkin seeds, pine nuts, etc (optional)
MethodPrep:20min ›Cook:20min ›Extra time:1hr rising › Ready in:1hr40min
- Place the flour in a mixing bowl and make a well in the middle. Add the yeast with 1/2 the milk and mix well. Cover and let rise for 15 minutes.
- Add melted butter, remaining milk, egg and salt then knead well to make a smooth dough. Preheat oven to 50 C, or the lowest possible setting. Turn the oven off and place the dough inside, covered. Or, let rise, covered, in a warm location. Let rise for 15 minutes. Knead again and let rise for another 15 minutes.
- Divide the dough into one large part for the body, 1 small part for the head and 5 very small parts for the head, ears, feet and tail. Shape each part to make a bunny. Brush the contact surfaces with a little water to help them stick. Place on a greased baking tray and let rise for 30 minutes in a warm place.
- Preheat oven to 180 C / Gas 4.
- Beat the egg yolk and brush over the bunny. Decorate with seeds if you like. Bake until golden brown, 20 to 25 minutes.
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Easter bunny bread recipe - Recipes
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In a saucepan over medium heat, heat butter and 1 cup water until hot (125 degrees).
Using a mixer on lowest speed, beat liquid into dry ingredients. Beat at medium speed for 2 minutes. Reserve 1 egg white, beat in egg and egg yolk with 1 cup flour and continue to beat 2 minutes.
Stir in 2 1/4 cups flour. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading.
Shape the dough into a ball. Cover and allow to rest 15 minutes.
Preheat oven to 375 degrees and grease 2 cookie sheets. Cut dough into 8 pieces.
For each bunny cut 1 piece dough in half and shape half into ball with a kiss in center for the body. Place on a cookie sheet.
Cut other half into 2 pieces. Shape half into ball and brush with egg white. Place next to the large ball, tucking slightly under for the head.
From remaining half, pinch off 3/4-inch piece for tail and shape 2 ears.
Brush tail and ears with egg white and tuck slightly under bunny. Brush body with egg white. One bunny done. Continue making bunnies, 4 to a sheet.
Bake 15 minutes or until browned.
Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink) use to draw face on bunnies.
Shaping your bunnies is just a matter of a few twists! This recipe makes 10 small bunnies, or one large bunny. Follow these steps to create these adorable bunnies:
- Fold the rope into a U shape.
- Cross one side over the other loosely leaving a space towards the bottom of the rope for the tail.
- Twist the top pieces under each other.
- Place on a parchment lined baking sheet and rearrange the ears to make them look how you like.
- Roll the piece of extra dough into a small ball and place into the bottom part of the bunny.
Chebe Bunny Bread
Young and old will laugh in delight with the surprise of Easter Bunny Bread at the table. And their taste buds will be equally excited! Also, since Chēbē is naturally gluten and grain free, no one need give thought to those pesky allergens while enjoying this tasty treat.
- 1 package (7.5 oz) Chebe Original Cheese Bread or All Purpose Mix
- 4 Tbsp milk milk substitute or water.
- 2 oz shredded cheese sharp cheese work really well (dairy free cheese works, too!)
- 2 Tbsp oil
- 2 large eggs + 1 for egg wash
Divide dough into 6 pieces equal pieces (about 2.5 oz each). For each piece, separate further into appropriate sizes for the body, head, tail and ears. On a baking pan (lined with parchment if available) assemble the body parts to make your bunnies.
We recommend egg wash because it helps to seal all of the bunny pieces together.
The ears are the part most likely to separate from the head, so we also recommend a little dab of water worked in with your finger at the point where the ear meets the head. This helps to paste the two pieces together.
Parchment paper is nice if you have it handy, but it is not required.
You may freeze the bunnies (stored in an airtight container) and reheat in a hot oven (450F) for 7-8 minutes. A toaster oven works well for this.
5 Bunny Bread Recipes for Easter Hopper Treats
Happy Easter, my friends. Wish you have fun Spring break. And if you are having Easter celebrations, bake some bunny bread for your parties. Easter, another big holiday for kids, sweets are the must-have treats for them. If you are looking for some quick and easy Easter recipes you will try this year, the Easter Marshmallow Bark in Easter egg shape will be perfect in you to-do list. These are good to have kids join for the baking process, and they are kids friendly recipe, too. Get your kids roll, cut and shape in the kitchen would be another good Easter treats for them. I hereby included 5 different recipes and designs so you can quickly whip out in no time, and if you have your own recipe like the pretzel my girls love, you can simply try these designs below:
Click the link here for free diy tutorial: Honey Bunnies Are an Easy Bread Recipe!
Easter Bunny Biscuits
"Want to make some easy biscuits recipes for your Easter brunch? You should try these Easter Bunny Biscuits. This fun Easter biscuit recipe is simple enough that you can make up a batch with the kids or grandkids. Since they take no time at all since they&rsquore made with refrigerated biscuit dough from the store, you can make some up after the Easter egg hunt. You can make these homemade bunny treats for breakfast or brunch. But I bet they'll go great with Easter Ham for dinner, too. These biscuit bunnies make a great snack all year long, too."
Notes Use kitchen scissors to easily cut biscuit dough.
- 1 (10-biscuit) can
- 10 raisins
- 5 maraschino cherry halves
- 20 slivered almonds
Preheat oven to 450º F. Place five biscuits on 15 x 10 x 1-inch nonstick baking pan.
To assemble bunny biscuits: Cut remaining 5 biscuits in half, pull a little to form ears. Press 2 biscuit halves (ears) under top of each whole biscuit to form bunny head.
In each whole biscuit, press in two raisins for eyes, cherry half for nose, two slivered almonds on each side of cherry half for whiskers. Bake 10 minutes, or until biscuits are done. Serve immediately.
Easter Bread: Make Bunny Brioche!
This Easter-ready bread is almost too cute to eat! With some simple snipping and shaping, irresistible lemon brioche dough transforms into adorable bunnies for the Easter buffet.
Whip up a batch of these delicious (and adorable!) brioche rolls shaped just like bunnies. We&aposll show you how to snip and shape the dough into a group of bunny friends that are the perfect addition to your Easter brunch menu.
Use our easy recipe to mix up a batch of lemon brioche dough, then use our step-by-step directions to shape the dough into bunny shapes.
Welcome To My Online Cookbook
Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.
Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.
I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.
Keeping it simple is also important. Any time I can make something easier to cook, I do it. So you’ll see lots of easy recipes here where everything goes into one bowl or one pan, like my most popular lemon brownies or easy homemade granola. And I’m always working on creating simple recipes that have just a few ingredients. When I can make a simple, easy recipe it’s usually the one people use the most, like my quick and easy mac & cheese or salmon patties. It’s all about clean eating.
I especially love to bake so it’s really important to have healthy dessert recipes because I enjoy something sweet after every meal and it’s always homemade… from my hugely popular quick & easy chocolate cake to my homemade cinnamon rolls that everyone seems to love, and both recipes are made with no butter. For anyone wanting to avoid butter, you will find a lot of delicious healthy desserts with no butter including cakes, pies, and cookies without butter. In fact, I created a separate category just for those sweets made without butter to make those healthy cookies and cakes easy to find. Just look for the Baking Without Butter recipe category.
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My own favorite meals have to be Polish food. That’s my heritage and I grew up on Polish Cabbage Rolls (Gołąbki) and Pierogi. My sister and I learned to cook from our dad and we even had our own traditional Polish costumes. People seem to enjoy my Polish family recipes and I am always working on the next Polish meal to post but it has to be the healthiest I can make it. I am surprised how many Polish people visit my site and even leave comments in Polish. I love it!
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A lot of people may not realize that eating healthy meals doesn’t mean tofu and rice cakes. You don’t have to give up your favorite comfort foods… just change the way you make them. Maybe some day soon, instead of saying, “Aren’t you Jenny Jones, the talk show host?” they will be saying, “Aren’t you Jenny Jones, the healthy home cook? I love your recipes!”
I strive to make my recipes as simple as possible and I’m rewarded when even novice cooks write to say they have never baked before and are baking homemade bread for the first time in their lives. Cooking is fun for me and I always add a bit of humor to my cooking videos. If I can make you smile and then you try one of my recipes, it’s a double win for me… bringing you some fun and some good food, too.
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– Jenny Jones
Easter Bunny Bread
What’s irresistibly sweet and well worth the work? The smile on a little kid’s face when presented with a freshly baked bunny. Of course you can bake this dough into breakfast rolls any time of year, but it somehow tastes best with ears and a tail!
- FOR THE DOUGH:
- ¼ cups Warm Water
- 1 Tablespoon Active Dry Yeast
- 1 cup Milk, Scalded And Cooled Until Warm To The Touch
- ⅓ cups Sugar
- ½ cups Butter, Room Temperature
- 1 teaspoon Salt
- 6-½ cups Sifted Flour
- 2 whole Eggs
- 1 whole Yolk
- ¼ cups Undiluted Orange Juice Concentrate
- ¼ cups Water
- 1 Tablespoon Orange Zest
- ½ teaspoons Ground Mace
- FOR THE ICING:
- 2 cups Confectioners Sugar
- 1 Tablespoon Melted Butter
- ¼ cups Hot Water
1. Pour the warm water into a small glass bowl and stir in the yeast with a non-metallic spoon.
2. Combine the milk, sugar, butter, and salt in a large mixing bowl. Add the yeast and stir.
3. Add two cups of flour and beat until integrated.
4. Beat in the eggs, yolk, juice concentrate, water, zest, mace, and enough additional flour to create a soft dough.
5. Turn the dough out onto a floured work surface and knead for 8–10 minutes, until smooth and elastic.
6. Place the dough in a large, greased bowl, turning the dough over to oil its entire surface.
7. Cover with a warm cloth, place in a warm place, and let it rise until double—approximately two hours.
8. Punch the dough down and let it rest for 10 minutes.
9. Prepare two baking sheets for the bunnies.
10. Dust your working surface with flour and roll the dough into a rectangular shape ½-inch thick.
11. Cut the dough into ½-inch strips you will need 12 ten-inch strips and 12 5-inch strips. Save the remaining dough for shaping the bunny ears and tails.
12. Form the bunny body by rolling a 10-inch strip “snake-like” in your hands. Coil it up and place on a baking sheet.
NOTE: Be sure that you allow ample space between the bunnies so they have room to rise before baking.
13. Roll and shape a five-inch strip, as above, to form the head. Press it firmly into the body.
14. Take some of the scrap dough and form two ears and a cottontail. Use a skewer or other sharp tool to help attach them.
15. Repeat until all bunnies are completed.
16. Cover with a warm, damp cloth and let rise for 45 minutes or until doubled.
17. Pre-heat the oven to 375°F.
18. Bake the bunnies for 12 to 15 minutes.
19. Remove from the oven and let cool for 20 minutes.
20. Prepare the icing by combining the sugar, butter, and water in a medium-mixing bowl.
21. Beat the icing with a fork until the sugar dissolves and the mixture is smooth.
22. Place the bunnies on a baking rack and drizzle the icing over.
23. Serve the bunnies on a “bed” of Easter grass, surrounded by candy eggs or jelly beans.
Watch this video to see how to make the bunnies. Written instructions follow:
Set the puff pastry out of the freezer for about 45 to thaw. It should be soft enough to handle but still cold. Unfold both pastry sheets. Melt the butter, and brush it over both pastry sheets, leaving about 1/2 inch down each side without butter.
Combine the cinnamon and sugar, and pour it over the butter on one of the pastry sheets (not on the 1/2 inch closest each side). Brush water along the 1/2 inch down each side.
Top with the second pastry sheet, buttery side down. Use a fork to crimp the edges where you brushed water. Press the top sheet of pastry down gently so the cinnamon sugar has a chance to be absorbed a bit by the butter.
Using a pizza cutter, slice the pastry in half, from one crimped side to the other. Slice the top and bottom section in half, repeating until you have 16 narrow strips going from side to side.
Take each strip and twist it twice to make a shape like you see below, with an open circle at the bottom and the two crimped ends pointing up. Make sure when you do this that the strip is on it’s side, so you can see the cinnamon sugar between the two layers of pastry. Place the twisted strips on a cookie sheet that’s been lined with parchment paper or other liner.
Bake in a preheated 400 degree oven for 17-18 minutes until the pastry is golden brown. It’s fun to see how different they look coming out of the oven!
Cool about 20 minutes, and then add frosting tails. Serve right away for the best taste.
Frosting note: You can use homemade frosting or storebought frosting, whichever you prefer. I used the frosting that comes in a tube in the cake section of the store along with a star tip that’s made to go with those tubes. One 4 oz tube was enough to add tails to all 16 bunnies. However, my kids and I think these bunnies taste best with even more frosting on them, so I served them with a small bowl of extra frosting people could dip the bunnies in. If you want extra frosting for dipping, I’d recommend getting 2 tubes of frosting or purchasing a 16 oz container of frosting to make sure you have plenty. To get the pretty design on the tail you’ll need to pipe the frosting through a star tip. If you don’t have one, you could try piping a little swirled tail. Scoop the frosting into a sandwich baggie, snip off one corner, and pipe away.