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Bunny Bread


2 packs yeast, quick rise
cup sugar
1 teaspoons salt
4 cups flour, divided
6 tablespoons margarine
1 cup water
2 eggs, large reserve 1 egg white
8 Hershey kisses, milk chocolate
1 tablespoon sugar, confectioners


In bowl, combine yeast, sugar, salt and 1 cup flour.

In saucepan over medium heat, heat margarine and water until very warm (125ºF degrees).

With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 ¼ cups flour.

Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about ¼ cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes. Preheat oven to 375ºF degrees. Grease 2 cookie sheets.

Cut dough into eighths.

For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in centre, for body. Place on cookie sheet. Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head. From remaining half, pinch off ¾-inch piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white. Make 3 more bunnies.

Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more.

Mix confectioners’ sugar with about ¼ teaspoon water and a hint of red food colouring (for pink); use to draw face on bunnies.

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