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Easter Bunny Breads

Total Time

Prep: 25 min. + rising Bake: 15 min. + cooling

Makes

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
Easter Bunny Breads Recipe photo by Taste of Home
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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.

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