Who doesn't love Easter Bunny butts? They are just the cutest. I decided to try my hand at making homemade bread for Easter dinner. I would have never even dared trying if I didn't have my Kitchaid Mixer I got for Christmas. I would this cute recipe on Pinterest and gave it a try. It was a win, the kids even asked for more, but I only made enough for the number of people at dinner.
Easter Bunny Bread
Ingredients:
- 3 cups all purpose flour- 2 1/2 tsp Instant dry yeast
- 1 cup warm water
- 1 tbsp granulated sugar
- 1 tsp salt
- 1/4 cup vegetable oil
- 1 egg
- 2 tbsp softened butter
1- Pour warm (not hot) water into the bowl of a stand mixer fitted with the dough hook attachment. Add yeast, sugar, salt, oil, and flour.
2- Knead on low-medium speed for about 4 minutes, until a smooth dough forms. The dough should be thick, yet soft and only slightly sticky. When it pulls away from the sides of the bowl it's ready.
3- Place the dough in a greased bowl and turn the dough over to coat all sides. Cover the bowl with plastic wrap followed by a towel and place it in a warm environment to rise until doubled in size, atleast an hour, mine took almost 2 hours.
4- Once doubled in size, punch the dough down to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
5- Heat oven to 350°F. Lightly grease the cookie sheet.
6 -Roll each ball of dough into a rope about 14 inches long. Cut a 1/2-inch piece off the end, and roll into a ball for the tail. Fold the dough rope in half, and loosely twist twice to form the body of the bunny. Place on cookie sheet and press down the overlapping ear a little bit to prevent it from rising too high. To make the bunny tail press ball of dough into folded end of the twist. Repeat with remaining dough to make 8 bunnies. Let the bunnies rise for 5-10 minutes.
7- Brush the tails with egg wash
8- Bake the bunnies for 23-25 minutes until the tops are golden brown and the edges look cooked.
Directions:
2- Knead on low-medium speed for about 4 minutes, until a smooth dough forms. The dough should be thick, yet soft and only slightly sticky. When it pulls away from the sides of the bowl it's ready.
3- Place the dough in a greased bowl and turn the dough over to coat all sides. Cover the bowl with plastic wrap followed by a towel and place it in a warm environment to rise until doubled in size, atleast an hour, mine took almost 2 hours.
4- Once doubled in size, punch the dough down to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
5- Heat oven to 350°F. Lightly grease the cookie sheet.
6 -Roll each ball of dough into a rope about 14 inches long. Cut a 1/2-inch piece off the end, and roll into a ball for the tail. Fold the dough rope in half, and loosely twist twice to form the body of the bunny. Place on cookie sheet and press down the overlapping ear a little bit to prevent it from rising too high. To make the bunny tail press ball of dough into folded end of the twist. Repeat with remaining dough to make 8 bunnies. Let the bunnies rise for 5-10 minutes.
7- Brush the tails with egg wash
8- Bake the bunnies for 23-25 minutes until the tops are golden brown and the edges look cooked.
9- Serve.
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