easter bunny bread
These darling little bunny breads from Taste of Home are made from a basic yeast bread dough, but they have a surprise waiting inside! You tuck a little chocolate egg into the head and the body of the bunny. If you want it more as a dinner roll, and not so much as a dessert, just leave out the chocolate!
Easter Bunny Bread
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 teaspoon salt
5-1/2 to 6-1/2 cups all-purpose flour
16 small milk chocolate eggs
1 tablespoon confectioners’ sugar
1/4 teaspoon water
1 drop red food coloring
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 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.
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. Yield: 8 servings.