Description
These Easter Bunny Buns are a delightful and festive bread treat perfect for celebrating Easter. Soft, fluffy, and beautifully shaped like bunnies, they are flavored with warm spices like cinnamon and nutmeg, and adorned with dried fruit and almonds for a charming finish. Ideal for breakfast, brunch, or a holiday snack, these buns combine sweet and spiced flavors with a tender texture that everyone will love.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water
- 1/4 cup sugar
- 3/4 cup whole milk
- 1/4 cup unsalted butter, softened
- 3 large eggs
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Toppings and Finishing
- 1 egg, beaten (for egg wash)
- 1/4 cup chopped dried fruit (raisins or currants)
- 1/4 cup sliced almonds
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Activate yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently to dissolve and let it sit for about 5 minutes until frothy, indicating the yeast is active.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, salt, ground cinnamon, and ground nutmeg to evenly distribute the spices and salt.
- Add wet ingredients: Create a well in the center of the dry ingredients and pour in the yeast mixture, whole milk, softened butter, and eggs.
- Form dough: Stir the mixture with a wooden spoon until a dough begins to form and is no longer floury.
- Knead dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic, which helps develop gluten for structure.
- First rise: Place the dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
- Punch down dough: Gently punch the dough to release trapped air bubbles after the first rise.
- Divide dough: Turn the dough out and divide it into 12 equal portions to form individual buns.
- Shape buns: Shape each portion into a smooth ball on a floured surface.
- Create bunny bodies: Take one dough ball and gently elongate it into an oval shape to serve as the bunny’s body.
- Add heads: From small portions of dough, form round balls for the bunny heads and place them on top of the oval bodies.
- Form ears: Shape two small ovals from the remaining dough for the ears and position them on top of the head at a slight angle.
- Indent facial features: Use your fingers or a knife to press small indentations where the eyes and nose will be placed.
- Arrange on baking sheet: Place the shaped bunny buns on a parchment-lined baking sheet, spacing them adequately for rising.
- Second rise: Cover loosely with plastic wrap or a towel and let them rise for 30-45 minutes until puffy.
- Preheat oven: Heat the oven to 375°F (190°C) to prepare for baking.
- Apply egg wash: Brush the buns evenly with the beaten egg for a glossy, golden brown crust.
- Add decorations: Fill the indentations with chopped dried fruit to form eyes and nose, then place sliced almonds on the ears.
- Bake: Bake the buns for 18-22 minutes until golden brown and cooked through.
- Cool: Remove from oven and cool the buns on a wire rack to prevent sogginess.
- Dust with sugar: Once cooled, lightly dust the buns with powdered sugar for a festive, sweet finish.
Notes
- Ensure the water for activating yeast is warm (about 110°F/43°C) but not hot, to prevent killing the yeast.
- Allow the dough enough time to rise properly for fluffy buns—don’t rush the rising stages.
- You can substitute dried fruit and nuts based on preference, such as dried cranberries or pistachios.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- These buns freeze well; after baking and cooling, freeze in an airtight container and warm before serving.
