Made with honeyed milk bread, these adorable bunnies are light and fluffy . . . and oh, so fun! Red Star yeast gets the credit for these cuties, and they provide a video at their site that shows how to form the bunnies.
Easter Milk Bread Honey Bunnies Makes 8
1 batch Milk Bread Honey Buns dough (risen and cooled in refrigerator)
Egg wash (1 egg beaten with 1 teaspoon water)
Chocolate frosting or edible black paint
- Divide the dough into eight equal pieces and then divide each piece in half to make 16 pieces total.
- Roll 8 of the halves into tight balls and place evenly, seam side down, onto parchment-lined sheet pans (4 per sheet pan).
- Take the remaining halves and cut each in half, rolling each piece into tapered ropes just over 12-inches long.
- Fold each rope in half to create an ear, pinching the tapered ends together.
- Tuck the tapered end under the roll and tuck a second folded bunny ear next to it.
- Cover the bunnies loosely with plastic wrap and allow to proof, about 30 to 45 minutes. Brush with egg wash.
- Pinch the ends of each bunny ear and gently stretch, then bake for 20 to 22 minutes. Allow to cool completely and then pipe eyes and mouth with chocolate frosting, or "paint” eyes and a mouth with a black edible marker.
Easter Milk Bread Honey Bunnies Makes 8
1 batch Milk Bread Honey Buns dough (risen and cooled in refrigerator)
Egg wash (1 egg beaten with 1 teaspoon water)
Chocolate frosting or edible black paint
- Divide the dough into eight equal pieces and then divide each piece in half to make 16 pieces total.
- Roll 8 of the halves into tight balls and place evenly, seam side down, onto parchment-lined sheet pans (4 per sheet pan).
- Take the remaining halves and cut each in half, rolling each piece into tapered ropes just over 12-inches long. Fold each rope in half to create an ear, pinching the tapered ends together. Tuck the tapered end under the roll and tuck a second folded bunny ear next to it.
- Cover the bunnies loosely with plastic wrap and allow to proof, about 30 to 45 minutes. Brush with egg wash.
- Pinch the ends of each bunny ear and gently stretch, then bake for 20 to 22 minutes. Allow to cool completely and then pipe eyes and mouth with chocolate frosting, or "paint” eyes and a mouth with a black edible marker.
