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Easter Bunny Breads


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Easter Bunny Breads

Easter Bunny Breads
Taste of Home
Provided by:
total prep
These cute bunny breads are a must at Easter. Kids of all ages love the chocolate egg surprise found inside.

Recipe courtesy of Taste of Home Baking, All New Edition/Readers Digest, 2011.

Ingredients

  • Dough
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110°-115°)
  • 1 cup warm 2% milk (110°-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

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, egg, salt and 4 cups flour. Beat on medium speed for 3 minutes; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn on 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, at least 1 hour.
  • 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 2-in. x 3/4-in. pieces for the ears.
  • Place bunnies 2 in. apart on greased baking sheets. Bake at 400° for 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.

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