Easter Bunny Bread

Ingredients

The Dough

A soft enriched dough with milk, butter, and eggs. Pillowy texture, golden crust, mild sweetness.

• 500g (4 cups) bread flour
• 180g (3/4 cup) whole milk, warmed to 110°F (43°C)
• 110g (1/2 cup) water, warm
• 50g (1/4 cup) granulated sugar
• 7g (2 1/4 tsp) instant yeast
• 10g (1 3/4 tsp) salt
• 100g (2 large) (2 large) large eggs
• 60g (4 tbsp) unsalted butter, softened

Egg Wash

• 50g (1 large) (1 large) large egg
• 15g (1 tbsp) whole milk

Decoration

For the eyes and nose. Chocolate chips or raisins both work.

• 4g (2 pieces) chocolate chips or raisins (eyes)
• 10g (1 small piece) small dough ball or maraschino cherry (nose)

Total flour: 500g

Hydration: 58%

Pro tip: Warm your milk to 110°F (43°C) — warm enough to activate the yeast, cool enough not to kill it. A thermometer takes the guesswork out.

Equipment

Method

Activate the Yeast

Instant yeast doesn't need proofing, but warming the milk first gives you a faster, more reliable rise with enriched dough.

1. Combine Liquids and Yeast. In a large bowl or the bowl of your stand mixer, whisk together the warm milk, warm water, sugar, and instant yeast. Let it sit for 5 minutes. You should see a light foam forming — that's your yeast waking up.

Tip: No foam after 5-7 minutes? Your milk was too hot or too cold, or your yeast is old. Start over with fresh yeast — don't waste the rest of your ingredients.

Mix the Dough

Add the eggs and flour first, then develop the gluten before adding butter. Fat coats gluten strands and slows their development — so butter goes in last.

1. Add Eggs and Flour. Add the eggs to your yeast mixture and whisk briefly to combine. Add the bread flour and salt. Mix on low speed (or by hand) until a shaggy dough forms, about 2 minutes. All the flour should be hydrated.
2. Knead Until Smooth. Increase to medium speed and knead for 7-8 minutes, until the dough is smooth and pulls away from the sides of the bowl. If mixing by hand, knead on a lightly floured surface for 10 minutes. You're looking for a soft, elastic dough that's no longer sticky.
3. Add Butter. With the mixer running on low, add the softened butter one tablespoon at a time, waiting for each piece to incorporate before adding the next. Once all butter is in, increase speed to medium and knead for another 4-5 minutes until the dough is silky and passes the windowpane test.

First Rise (Bulk Fermentation)

The dough needs to double in size. This is where flavor and structure develop.

1. Shape into a Ball and Cover. Lightly oil a large bowl. Shape the dough into a smooth ball, place it in the bowl seam-side down, and cover tightly with plastic wrap or a damp towel. Set in a warm spot (75-80°F / 24-27°C).

Wait: PT1H30M

Tip: No warm spot? Set the bowl in your oven with just the light on. The bulb generates enough warmth to give you a reliable rise.

Divide and Shape the Bunny

This is the fun part. The bunny face is built from three pieces: a large round head, two elongated ears, and a small nose ball. Once you understand the proportions, it's straightforward.

1. Divide the Dough. Turn the dough out onto an unfloured surface. Using your bench scraper, divide it into these pieces: one large piece at 350g (the head), two pieces at 70g each (the ears), one small piece at 20g (the nose). You'll have about 40g left over — set it aside for patching or discard.
2. Shape the Head. Take the large 350g piece. Cup your hand over it on the work surface and use a circular motion to tighten it into a smooth, taut ball. The surface should be taut with no tears. Place it in the center of your parchment-lined baking sheet.
3. Shape the Ears. Take each 70g piece and roll it into an oval about 4 inches long, slightly tapered at the top. Press the bottom of each ear firmly against the top of the head so they're touching and sealed. The ears should point slightly outward like a lop-eared bunny, not straight up.
4. Add the Nose. Roll the 20g piece into a small smooth ball. Press it firmly onto the center-lower portion of the head where a nose would naturally sit. Use your finger to press it in so it bonds to the head — don't just set it on top or it'll pop off during baking.
5. Add the Eyes. Press two chocolate chips or raisins gently into the dough above and on either side of the nose for eyes. Press deep enough that they won't fall out, but don't push all the way through.

Tip: Chill your dough for 15 minutes before shaping if it keeps springing back. Cold dough is easier to work with and holds its shape better.

Second Rise

The shaped bunny needs one more rise before it goes in the oven. This is called proofing.

1. Cover and Rest. Loosely cover the shaped bunny with plastic wrap or a clean towel. Let it rise in a warm spot until noticeably puffed, about 45-60 minutes. It won't double, but the dough should look pillowy and feel soft when you gently poke it.
2. Poke Test. Gently press your finger about half an inch into the dough. If it springs back slowly and only halfway, it's ready. If it springs back immediately, give it more time. If the indentation stays and doesn't move, it may be slightly over-proofed — get it in the oven right away.

Wait: PT1H

Egg Wash and Bake

The egg wash gives that deep golden color. Apply it gently so you don't deflate the dough.

1. Preheat and Prepare Egg Wash. Preheat your oven to 350°F (175°C). While it heats, whisk together one egg and one tablespoon of milk until smooth.
2. Apply Egg Wash. Using a pastry brush, gently brush the entire surface of the bunny with egg wash — head, ears, and nose. Be gentle around the eyes so you don't dislodge the chocolate chips. Don't let the wash pool in the crevices between the pieces.
3. Bake. Bake at 350°F (175°C) for 25-30 minutes, until deep golden brown. The internal temperature should reach 190°F (88°C) when an instant-read thermometer is inserted into the thickest part of the head. The ears will brown faster than the head — if they darken too quickly, tent them loosely with foil after 15 minutes.
4. Cool Before Serving. Let the bunny cool on the pan for at least 15 minutes before moving it. The structure needs to set. Serve warm or at room temperature.

Shaping Your Bunny

Two ways to go: one large showpiece bunny loaf (serves a table), or individual bunny rolls (one per person, great for kids).

Large Bunny Loaf (recommended)

One dramatic centerpiece. Classic bunny face with round head, two floppy ears, and a small nose.

1. Head. 350g piece shaped into a tight round ball, placed center of baking sheet.
2. Ears. Two 70g pieces rolled into 4-inch ovals, pressed firmly against the top of the head.
3. Nose. 20g ball pressed into the lower center of the head.
4. Eyes. Two chocolate chips or raisins pressed in above the nose.

Individual Bunny Rolls

Divide the full batch into 8 portions. Each roll gets a small head, two tiny ears, and a mini nose. Great for Easter brunch or kids.

1. Divide. Divide dough into 8 equal portions, about 70g each for the heads.
2. Scale down. For each roll: 45g head, 10g per ear, 5g nose.
3. Shape each roll. Same technique as the large loaf, just smaller. Arrange on two parchment-lined baking sheets with space between.
4. Bake time adjustment. Individual rolls bake faster — check at 18-20 minutes.

Proof test: Gently poke the dough. It should spring back slowly and only halfway. That's ready.

Bake

Low and slow for an even bake. The ears are thinner than the head so they'll brown first.

Oven: 175°C / 350°F. Internal temperature when done: 88°C / 190°F.

Standard Oven — Baking Sheet (recommended)

The only method for this shaped bread. You need the flat surface to hold the shape.

Equipment: Parchment-lined baking sheet

1. Preheat. Preheat oven to 350°F (175°C) for at least 20 minutes.
2. Egg wash. Apply egg wash gently to the entire surface.
3. Bake. Bake 25-30 minutes until deep golden brown and 190°F (88°C) internal.
4. Ear check. If ears darken before the head reaches temp, tent ears loosely with foil.
5. Cool. Rest on the pan 15 minutes before moving.

Note: Don't rush the bake temperature. 350°F (175°C) gives the enriched dough time to cook through without burning the egg wash on the outside.

Storage

• Room temperature: Best eaten day-of. Wrap in plastic or store in a bread bag at room temperature for up to 2 days.
• Frozen: Freeze the fully baked and cooled loaf wrapped tightly in plastic wrap, then foil. Up to 2 months. Thaw overnight at room temperature.

Warm individual slices at 300°F (150°C) for 8-10 minutes to revive the soft texture.

Frequently Asked Questions

Can I make this the night before Easter?

Yes. After shaping and placing on the baking sheet, cover tightly with plastic wrap and refrigerate overnight (up to 16 hours). The next morning, pull it out 45-60 minutes before baking to take the chill off, then egg wash and bake as directed. Cold-retarded dough often has better flavor.

The ears keep falling off during baking. What am I doing wrong?

Two common causes: the ears weren't sealed well to the head before proofing, or the dough was over-proofed and lost its structure. Press the base of each ear firmly into the head so they're truly bonded, not just touching. A light score line where ear meets head helps them bake together.

Can I use all-purpose flour instead of bread flour?

Yes, but the texture will be slightly softer and less structured. All-purpose flour has less protein, so the dough won't hold its shape as crisply during shaping. The bread will still taste great. Reduce water by about 10g if you switch.

The chocolate chip eyes fell out during baking. How do I prevent that?

Press them in deeper than you think necessary. They should be embedded at least halfway into the dough, not just sitting on the surface. You can also place them after egg washing, which creates a sticky surface that helps them adhere.

Can I add fillings like cinnamon sugar or jam?

Absolutely. Before shaping the head, flatten the dough into a disc, spread a thin layer of filling (cinnamon sugar, Nutella, or jam), then fold and shape into a ball. Keep the filling away from the edges or it'll leak during baking and burn.

What if my dough didn't double during bulk fermentation?

Give it more time. Enriched doughs rise slower than lean doughs because the fat and sugar slow the yeast. If your kitchen is cool (below 70°F/21°C), the rise could take 2.5-3 hours. Only move forward when the dough has clearly doubled, regardless of the clock.

Nutrition

Per serving (1 slice (1/10 of loaf)): 285 calories, 46g carbohydrates, 8g protein, 8g fat, 2g fiber, 310mg sodium. Makes 10 servings.