• Easter Bunny Bread

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    • 2 pkg. quick rise yeast
    • 1/2 c. sugar
    • 1 1/2 teaspoon salt
    • 4 1/2 c. flour
    • 6 tbsp. butter
    • 2 lg. Large eggs
    • 8 lowfat milk chocolate kisses
    • 1 tbsp. 10X sugar


    1. About 2 hrs before serving or possibly early in day, in bowl combine yeast, sugar, salt and 1 c. flour.
    2. In saucepan over medium heat, heat butter and 1 c. water till very hot (125 degrees). With mixer at low speed beat liquid into dry ingredients. Beat 2 min at medium speed. Reserve 1 egg white, beat in egg and egg yolk with 1 c. flour, beat 2 min. Stir in 2 1/4 c. flour. Turn dough onto floured surface and knead till smooth and elastic about 5 min working 1/4 c. flour while kneading. Shape dough into ball, cover and let rest 15 min.
    3. Preheat oven to 375 degrees and grease 2 cookie sheets. Cut dough into eighths. For 1 bunny: Cut 1 piece dough in half and shape half into ball and other half divide in half and make a small ball for head and place next to large ball tucking slightly under it for head. From remaining half healthy pinch off 3/4 piece for tail and shape 2 ears with remaining piece. Brush head, tail and ears with egg white. Tuck ears and tail slightly under bunny.
    4. Bake 15 min or possibly till browned. Repeat for each bunny. Place 2 bunnies on cookie sheet to bake. Mix 10X sugar with 1/4 tsp. water and a hint of red food coloring to make pink and use to draw faces on bunnies and in ears Chocolate Kisses can be placed in large ball for a surprise. Bows can be tied around necks. Makes 8 bunnies.

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